Last summer, Fine Cooking was all about pizza on the grill: We published a how-to video, several grilled pizza recipes, an app that lets you build your own pizza recipe, and a gallery contest where members of the site shared one gorgeous pizza after another. Yesterday’s post on Sally Newton’s blog, Bewitching Kitchen, puts a twist on the grilled pizza concept (her’s is a pizza baked in the grill) and reminds me precisely why pizza and the grill, however you cook it, go hand in hand. Her husband calls it an “oven-grilled method” and the result is an airy, puffy beauty of a crust.
Sally refers to her blog as a baby blog—she’s been running Bewitching Kitchen for a year—but her posts serve up the wisdom of someone who’s been cooking passionately for a lifetime. If you’re a bread lover, you’ll want to read her recent post about Auvergne Rye with Bacon, but for sure you’ll find plenty of takeaways from the many posts chronicling Sally’s adventures with homemade breads, perhaps her specialty or just an obsession (many of you can relate). Whatever it is, I sure wouldn’t mind a BLT on some of that rye she baked last week.