Steven met foodie and grilling enthusiast Peter Cravath at a book signing in Chicago several weeks ago. The photos Peter sent us of the grilled pizza he made for a recent weeknight supper show Peter’s been putting his autographed copy of “How to Grill” (see pages 408-413 for this recipe and variations) to spectacularly good use.
Grilled pizza was popularized in the U.S. more than 25 years ago by George Germon and Johanne Killeen at their restaurant Al Forno in Providence, Rhode Island.
The crust is the real draw–thin, crunchy, and smoky. (Be sure to use hardwood charcoal or wood for the fire.) Steven likes to keep his toppings simple, a tact Peter takes, too. Grilled pizzas make great party fare, incidentally. Not only do they do well as a main course, they can also play the appetizer role. Thanks for the photos, Peter.