Grilled pizza

Get the grill going with your choice of fuel. Get yourself a store
bought pizza; make sure it's packed in a waterproof plastic. Boil it
for about 15 minutes. Then take out of the bag, place on grill for 2
- 3 minutes and PRESTO! You have succeeded in making an original
style grilled pizza. Sometimes I don't even bother with the grill. I
just boil it.

On Nov 30, 6:37*am, "OnceUponATimeThereWasMoi!"
<[Only registered users can see links. ]> wrote:

Sorry, I couldn't follow that. Would you post some pictures of you
following your procedure? I am particularly interested in seeing the
boiled pizza on your lit grill.

Robert

On Dec 1, 2:53*am, Nick Cramer <[Only registered users can see links. ]> wrote:



Sure!

But only if he has his ugly mug somewhere in the picture so we can
make sure there is someone out there that is actually this f*&^king
stupid.

At first I thought it was someone trying to be cute. But now, I think
it is some sincerely brain damaged moron playing with his father's
computer.

But I'll let you know.

Robert

[Only registered users can see links. ] wrote:

It'll probably go away when school starts again. <grin>

FWIW, We've talked before about cooking a pizza on the grill and I can
attest that it's easy to do and the product is as good as inside in a
regular oven. Walmart (and presumably others) sell a round clay pizza
stone that works great on a grill- just preheat and toss on a frozen
pizza or one you've made yourself.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

> It'll probably go away when school starts again. <grin>

Yeah, seems to pop-up between school sessions.




The one time I let Frechetta/Schwanns' know that I cooked one on my
grill you would swear I had the plague.
Customer service just spewed out a bunch of damn legal mumbojumbo...
we haven't bought their product since.
There's one at ALDI's we like a lot... thin crust ,comes in four
varieties... we prefer the magherita.

[Only registered users can see links. ] wrote:


I wonder if it's due to a concern about even cooking of some
ingredients? TV had an article the other day where some chicken folk
were upset that a microwave unevenly cooked raw chicken, leaving some
areas with bacteria. Ours has a turntable AND, we have the habit of
leaving chicken set to even out the temps.

Anyway, following up on the Walmart tip, we were at Kitchen Collection
(Las Vegas discount mall) and they had a number of pizza "stones" for
grills and ovens. One was 18" or so, as I recall, and all were under
$20 with some well under $10. Personally, I have difficulty seeing a
difference between my preheated grill and my preheated oven when it
comes to cooking a pizza.

--
Nonnymus-

Suppose you were an idiot.
And suppose you were a member of Congress....
But then I repeat myself.

-Mark Twain

In news:FSk%k.27892$[Only registered users can see links. ],
Nonnymus <[Only registered users can see links. ]> typed:

I agree, its too hot and fast. But it is fun to use smoked meats and
cheeses. Pillsbury has two pizza doughs in a tube, thin and deep dis, and
you can just unroll them and spread them a bit on a cookie sheet or jelly
roll pan. The last one I made had smoked italian sausage, smoked andouille,
smoked provolone, a four cheese pizza blend in a bag, parmesan, fresh
mushrooms, sliced black olives, and roasted red pepper, on Dei Fratelli
pizza sauce from a can. I've tried it with barbecue sauce but its just too
weird for me. However a southwest version with a tomato/chiliancho sauce
works with smoked chicken, roast red peppers, roasted green numex or poblano
peppers, black olives, and Supremo chihuahua cheese, also works with chorizo
if you don't have the greasy kind (yuk). Garnish with some sour cream.

MartyB in KC