Some of you may have caught the grilled pizza segment on the Today show this morning. While I generally dig Elizabeth Karmel's work—she's a genuine grillmaster—I can't get behind the toppings she's advising the talking headbots on Today to place on their pies. And it's not even the berry dessert pizza. I'm cool with that. It's the density of toppings and thickness of cheese she's having them load on there. In my experience, grilled pizza is a delicate thing, and you want thinness and a restrained hand when it comes to toppings. If any of you are interested, the madness lies ahead, after the jump.
Link: Elizabeth Karmel Makes Grilled Pizza [RedLasso]
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