http://www.notonlypizza.com/2010/07/23/grilled-pizza/ my experiments in the kitchen Fri, 18 Nov 2011 18:51:09 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.notonlypizza.com/2010/07/23/grilled-pizza/comment-page-1/#comment-659 Beniamino Scungio Wed, 16 Mar 2011 15:55:42 +0000 http://www.notonlypizza.com/?p=2261#comment-659 Dear Patty, On our 25th anniversary, my wife informed me that she cooked for 25 years, and that it was my turn to cook. Long story short, I've been cooking now for the past 34 years (been married for 58 years) Ever since I subscribed to your email letter, I never cease to be amazed at the amount of good, different, and delicious information you give out. For that I thank you. About today's subject. The grilled pizza. --- I have a gas grill which I set at low with the lid closed. This gives me a temp of approximately 375 degrees F. I make my pizza about 12 inch rounds. I brush this pizza with extra virgin olive oil, and put it on the grill, turning it, not flipping it, once a minute so it will brown evenly for 3 minutes. Then while it is still on the grill, I brush the top with oil again, and flip it. (after a short while, it becomes easy to do this.) While it is still on the grill, I put the topping on. I mostly use crushed tomato with minced garlic , salt , pepper, oregano, and a little olive oil mixed in. I turn it every couple of minutes or so for 13 minutes. At this point, the bottom has browned nicely, I take it off the grill and sprinkle some grated Asiago cheese. ( my wife dearly loves Asiago) That is about it except that you have to be very careful because after the first piece, with a glass of merlot, you will have to have a second, and then even a third. Thank you for giving me the opportunity to talk to you. Beniamino Scungio from North Providence, Rhode Island, USA. My people came from Italy to this country right after the first world war, from Mastrati, Provincia Caserta Dear Patty,
On our 25th anniversary, my wife informed me that she cooked for 25 years, and that it was my turn to cook. Long story short, I’ve been cooking now for the past 34 years (been married for 58 years)
Ever since I subscribed to your email letter, I never cease to be amazed at the amount of good, different, and delicious information you give out. For that I thank you.
About today’s subject. The grilled pizza. —
I have a gas grill which I set at low with the lid closed. This gives me a temp of approximately 375 degrees F. I make my pizza about 12 inch rounds. I brush this pizza with extra virgin olive oil, and put it on the grill, turning it, not flipping it, once a minute so it will brown evenly for 3 minutes. Then while it is still on the grill, I brush the top with oil again, and flip it. (after a short while, it becomes easy to do this.) While it is still on the grill, I put the topping on. I mostly use crushed tomato with minced garlic , salt , pepper, oregano, and a little olive oil mixed in. I turn it every couple of minutes or so for 13 minutes. At this point, the bottom has browned nicely, I take it off the grill and sprinkle some grated Asiago cheese. ( my wife dearly loves Asiago) That is about it except that you have to be very careful because after the first piece, with a glass of merlot, you will have to have a second, and then even a third.
Thank you for giving me the opportunity to talk to you.
Beniamino Scungio from North Providence, Rhode Island, USA.
My people came from Italy to this country right after the first world war, from Mastrati, Provincia Caserta

]]> http://www.notonlypizza.com/2010/07/23/grilled-pizza/comment-page-1/#comment-334 Alissa Wed, 25 Aug 2010 00:39:01 +0000 http://www.notonlypizza.com/?p=2261#comment-334 We finally made this pizza tonight, and it was AWESOME! I cannot wait to try it again! We finally made this pizza tonight, and it was AWESOME! I cannot wait to try it again!

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