The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Pizza

Thu Nov 7, 2019

Grilled Pineapple Pizza

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Grilled Pineapple Pizza

Pizza friends are the best friends! A shared love of pizza ensures that when two of my closest friends and I get together, that we're very likely going to be spending our time indulging in hot pies. These two wonderful humans also get the credit for getting me to move to North Carolina, and on one of our earlier dinners as new neighbors, I offered to pick up some pizzas on the way to their house and they made me promise not to judge them when they gave me their order of a pizza topped with pineapple, red onion, and finished with a barbecue swirl. I really didn't have any qualms over their order, but if I had, they would have melted away quickly with one bite because that topping combo was indeed a winner. So when I hosted them for a backyard pizza party recently, it made sense to me to recreate that pie, but I added a few of my own touches to the formula by grilling the pineapple and adding pickled jalapeños, both elevating an already great pie even more.

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Thu Feb 21, 2019

Naan Pizza with Spiced Paneer

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Naan Pizza with Spiced Paneer

Sometimes I'm left wondering—when does a recipe cross a line from doable to too daunting for the average home cook? These naan pizzas with a spiced paneer serve as a good example of that question being brought to the top of my mind. I made them at a pizza-themed Meatwave and they were the biggest hit I had of the day, so it was a no brainer they'd be slated for a spot on the blog. When I began writing up the recipe though, the long laundry list of ingredients and multitude of steps the the final recipe required became more clear as I wrote everything down in its final format, leaving me to question if anyone would ever try making these themselves at all. In the end, I even left off an entire sauce I had used in my pizza to try to condense things down a bit, although I'm not sure I did myself any favors really. So I'll let you judge for yourself whether these "pizzas" are worth all that goes into them—I know for myself, the answer was a resounding yes!

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Thu Feb 7, 2019

Barbecue Chicken French Bread Pizzas

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French Bread Pizza

It's hard to remember the last time I had a French bread pizza—it had to be while I was still in high school when boxes of Stouffer's pizza were not an uncommon item to find in our freezer. I guess once I left home, I also left behind French bread pizza altogether, and there really isn't a good reason for that because it's not like I didn't like this garlic bread and pizza amalgamation. When putting together a last minute Meatwave during an unseasonably warm Sunday this past December, I thought pizza would be something I could pull off on short notice, although pizza events always tend to a lot of work for me during the actual cookout due to the time and attention it takes to prepare pies with fresh dough. So I got to thinking how much easier it would be to swap dough for bread and, all of sudden, French bread pizza was back in my life!

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Tue Oct 28, 2014

Hot Soppressata Pie

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Hot Sopressata Pie

I really, really, really love my KettlePizza—it's the only piece of grilling equipment I've dedicated an entire post to. It goes against reason then that it's also my least used accessory as well. I'd like nothing more than be outside and quickly cooking one beautiful pizza after another in the blazing heat I can create in this grill-to-pizza oven conversion kit, but I have responsibilities to grilling recipes that always take precedence and force my pizza making ambitions to sit resting quietly in the corner. In an attempt to change that, I decided I should start sharing what comes out of my KettlePizza, since if I'm using it to produce content for the blog, it's certain to see more action. So from a grand pizza party I hosted over the summer, where there were numerous incredible pies, I wanted to introduce you to my favorite of them all—hot soppressata pizza with ricotta and fresh basil.

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Thu Sep 19, 2013

A KettlePizza Party

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KettlePizza Party

I'm not sure if I'd consider myself a true pizza aficionado—I couldn't tell you the hydration ratios of different doughs or the exact diameter of a classical Neapolitan pie—but like most Americans, I couldn't live without the stuff. I've eaten so much pizza at this point that I can certainly separate the exceptional from the merely very good (anything less is not worth eating in New York, except for the couple times a year I cheat and order in Papa Johns to fulfill some suburban longings). So take my love for cooking and fondness for pizza, and it makes sense that I'd be into trying to make this pillar of cuisine at home.

It's an unfortunate and harsh reality then that truly great pizza is often out of reach for the home cook, and I've spent years solidifying that fact to myself by cooking pizza in an oven with inadequate temperature to achieve desired results. So when the invention of KettlePizza came to my attention, I took attentive notice. It seemed like this kettle grill to pizza oven conversion kit would provide the base and heat needed to put the homemade pizza of my dreams within reach, but some misgivings experienced by early adopters left me waiting for refinement. It took a few years, but a recent post on Serious Eats finally dubbed the KettlePizza as nearly close to perfect with some modifications. That was good enough for me to jump on the bandwagon and seek out a KettlePizza, which I got a few weeks ago as a gift, and finally took on a test run this weekend to some stellar results.

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