Grilled Pizzas and Piadinas

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Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen. Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto. Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.


Dianne Jacob
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Grilled Pizza & Piadinas, by Craig W. Priebe and Dianne Jacob, reexamines the common pizza and inspires you to create a more flavorful dish.  By simply using the flames of your home barbeque, you will learn to create a variety of both savory and sweet pizzas that will not disappoint.  Attention is given to each element of your pizzaâ€&rdquocrust, sauce, toppings, and topping combinationsâ€&rdquoto maximize the flavor in each bite. 

The adventure of grilling pizzas all starts with the crust.  The ingredients called for in Priebe and Jacob's pizza dough recipe are nothing extraordinary.  But when cooked over the high heat of your outdoor grill, these common ingredients really come to life.  This unique cooking technique for pizza gently crisps the outside of your crust, while leaving the inside meaty and tender.  As with any other barbequed item, your crust will develop attractive grill marks.  And, since you eventually grill both sides of the crust, these markings will translate into an excellent smoky flavor throughout your dish. 

Next, Grilled Pizza & Piadinas tackles the ever important base layer of your pizza.  More than just tomato sauce, this book includes recipes for tomato concasse, herb infused oils, and even pesto bases.  Surprisingly, these recipes are not too time consuming.  Further, Priebe and Jacob detail the holding times for these sauces and explain how far in advance you can make each of them.  True, you could purchase these sauces and oils from the store.  However, you will miss out on the greater flavor that comes from fresh, homemade bases. 

More flavorful toppings are also a focus in this book.  Instead of simple mushrooms, Priebe and Jacob have you sautÃ[emoji]169[/emoji] them with their herb- infused oil.  Instead of tomato sauce spread across the entire crust, try dollops of seasoned concassÃ[emoji]169[/emoji] as a topping.  These are just a couple of examples of how Priebe and Jacob spice up some common toppings.  But the surprises in Grilled Pizzas & Piadinas are not only in how common toppings are enhanced, but also in how uncommon toppings are combined. 

Grilled Pizzas & Piadinas really shines in exposing you to original combinations of unique toppings that work.  Combinations of prosciutto and cantaloupe chutney, smoked sausage and coleslaw, chicken with coconut sauce, and salmon with arugula are all found within the book.  Different?  Yes! But so very tasty. 
Granted, because grilling dough will be a new experience for most readers, you may make a mistake or two along the way in preparing the pizzas.  However, rest assured that Priebe and Jacob are aware of this.  In fact, they point out, part of the charm of grilled pizzas is that each one should be a bit imperfect and rustic.  Do not worry if you roll out the dough into an asymmetrical shape.  There is no problem if parts of the crust gets a little over toasted while grilling.  And Grilled Pizza & Piadinas even encourages you to top your pizza in a fashionably uneven manner.  These slight imperfections all add to the overall taste experience of the pizza.  Priebe and Jacob's desire is for you, the pizza cook, to create a pizza in which each and every bite is different than the last.  Pesto and chicken in the first bite, followed by feta, garlic and concassÃ[emoji]169[/emoji] in the next.  The continually changing flavors, combined with the quality ingredients and grilled crust, are what distinguish these pizzas from the average, everyday pizza. 

There are a number of full service pizza restaurants, nowadays, serving pies that are promoted as cutting edge cuisine.  Yet, these dishes rarely stray from the average pizza formula.  And when you compare these modern day pizza menus with the truly original combinations presented by Priebe and Jacob, the only conclusion that can be drawn is that Priebe and Jacob's bold combinations were developed after much care and experimentation.  Fortunately for us, the result of all their efforts is this rewarding book.  Grilled Pizzas & Piadinas' recipes, topping combinations, and full color photos are sure to inspire you to push the limits in creating your own new favorite pizza combination. 

Recipe: The Emilian--Prosciutto with caramelized cantaloupe chutney


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