Paul T. checks in again this week with a beautiful-sounding topping combo:
I decided to make my pizzas outside on the grill last weekend. This pie has zucchini blossoms from the garden and pancetta. I put my pizza stone on the grill and added a smokerbox to give it a wood-burning-oven taste. I preheated my grill for an hour and got the temp up to 650°F. I still need to work on getting a more even heat. The bottom cooked a little quicker than the top. Other than that, the wood chips in the smoker box added a nice flavor that I can't get in the oven. Next time I might try to put the stone on bricks so that the heat circulates a little better. I will keep you posted on the results.
Reminds me of when Gianluca talked about his love of zucchini blossoms on pizza.
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