title: Grilled Pizzas and Piadinas
author: Craig Priebe
description: Priebe's passion for grilled pizza is illustrated in his first cookbook, in which he shares recipes from the Atlanta grilled pizza restaurant he ran for years. Also included are recipes for piadinas (which he describes as folded Italian sandwiches) salads and desserts. He has adapted his recipes for the home cook and explains how they can be made on outdoor grills (charcoal or gas) as well as indoor grills of all kindsfrom cast-iron skillets to panini presses. His detailed, step-by-step instructions on rolling out dough, building the dishes and physically putting them on the grill are easy to follow and are accompanied by color photographs. His pizza recipes, broken down into meat, chicken, seafood and vegetable varieties, are fun and innovativesmoked sausage with honey mustard and coleslaw, chicken and plantain with coconut sauce and crab with orange and beet salad, to name a few. Recipes for piadinas (made with grilled unleavened flatbread) and salads are less inspired but still enticing such as the PAT piadina, with pancetta, arugula and tomato, and escarole salad with lemon. Sweet and satisfying dessert recipes call for both pizza and piadina dough, and are grilled versions of traditional favorites like the apple tart and Grasshopper Pie. <i>(May)</i> <br />Copyright  Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
zlib_text: N E W  
  S C H O O L
  G E T S
  L I T
  BBQ
  HoW to FiRe Up
  T He  G R i L L I N G i S S U E
  PiZZA 
  SKeWERS 
  WiNGs 
  PAeLLA
  &  MoRE
  Soy-glazed 
  chicken 
  yakitori,  
  yes!
  Bacon on a 
  stick. You’re 
  welcome.
  Crispy  
  cumin-scented 
  lamb kebabs 
  for the win
  
  2  •  JUNE 2016
  PHOTOGRAPH BY TED CAVANAUGH. PROP STYLING BY KALEN KAMINSKI. 
  june
  BON APPÉTIT • VOLUME 61 NUMBER 6
  66
  GRILL WEEK
  Andrew Knowlton 
  shows you how to 
  keep the flame going 
  all vacation long.
  76
  HIGH AND 
  MIGHTY
  The simplest cocktail 
  deserves a tricked-
  out glass.
  78
  PIZZA! PIZZA!
  Dough + cheese +  
  all the market 
  toppings backyard 
  dreams are made of.
  BY AMIEL STANEK AND 
  CHRIS MOROCCO
  84
  SKEWERED!
  Grill it like it’s 1999 
  (only better).
  BY CHRIS MOROCCO
  92
  SO HOT  
  RIGHT NOW
  Because the only 
  thing better than  
  ice cream is ice 
  cream with gooey 
  hot fudge on it.
  BY CLAIRE SAFFITZ
  94
  A GIRL AND 
  HER GRILL
  The hottest chef in 
  Mexico City—and 
  San Francisco—hosts 
  a rooftop feast.
  BY NILS BERNSTEIN
  FEATURES
  ON THE COVER
  Skewe