  This is a pizza cookbook with 50 traditional and alternative recipes for the oven and grill, with emphasis on the grill since many of the pizzas have grilled crusts (one-side, then baked to finish.) There is a brief pizza history and chapters on ingredients and tools/techniques as well as recipe chapters on basics (dough and sauces), classic pizzas, contemporary pizzas, salad pizzas, and sweet pizzas. What sets this pizza cookbook apart is the extensive use of grilling one side of the crust and then adding ingredients before finishing in the oven and the imaginative ingredient combinations (for example, Grilled Asparagus and Cheese Pizza with White Truffle Oil.) There is even a great-sounding pizza baked in a cast-iron skillet (Buffalo Chicken Stuffed-Skillet Pizza.) All in all, this is a great pizza cookbook for adding variety to your pizza repertoire. (Format: 8"x8" paperback)(ISBN 1592531547)
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