jmcquown wrote:
> Nexis wrote:
> > A couple times a month, my sister in law and I get together and pick a
> > recipe from a magazine or book that looks interesting and try it.
> > We've found some real keepers this way! One of my favorites was
> > chicken breasts with sundried tomato-fresh breadcrumb coating in a
> > sauce made with lemon, white wine, capers, and chicken stock.
> > But, I digress.
> > Pizza. We've read alot lately about grilled pizza, so I was wondering
> > if anyone here actually makes it and what tips or recipes you'd want
> > to share? Not being a huge fan of pizza in general, I don't make it
> > often, but this sounds really good to me. I'd like to try a couple
> > different sauces as well.
> >
> > And speaking of pizza, I have to ask: Thick or Thin?
> >
> > kimberly
>
> Thin for me. I've never grilled one but I must say I wasn't impressed with
> a baking stone I was given. I tried using cornmeal to keep the crust from
> sticking to the stone, also once a parchment paper peel. It simply didn't
> work well for me. The only *good* pizza I ever made was thick crust, but I
> don't want my meal to be so overwhelmed with bread. Don't get me wrong, it
> was a good pizza but too much bread for me. And I'm NOT on Atkins.

Can grill pizza as thick or as thin as you like with a perforated pizza
pan... and it's a breeze to handle, pizza will never slip through the
grate, and will be the best pizza you ever tasted. I grill pizza about
once a week... it was dinner tonight... well sorta, actually I grilled
a spinach, green bell pepper, pepperoni, ricotta, and mozz calzone this
time. Still have half left, in the fridge for tomorrow, or whenever.
Pizza is one of the best uses for a grill there is... and I wouldn't
own a grill without having a perforated pizza pan, makes a grill better
than the best real brick oven... don't need any stinkin' pizza stone...
pizza stones are the biggest gimmick since the electric knife.

Sheldon