Click, click, click, click, woosh. Those are the sounds of firing up the grill. There are more than flames ignited at that moment. Memories of grilling from long ago spring into mind. Back then it was my dad who was manning the flames. He diligently watched over to make sure the steaks were perfectly done. Then he would toast slices of bread while the grill was still hot. That smoky-flavored toast is one of my favorites still to this day. It’s why I couldn’t wait to make Grilled Bread with Shrimp, Portuguese Aioli, and Green Olive Relish.
Bread toasted on the grill is simply delightful. Pizza has that wonderful foundation of a bread crust. So grilling pizza along with toppings, sides and more sure can make for a tasty meal. I can see why it would inspire Karen Adler and Judith Fertig to put together Patio Pizzeria: Artisan Pizza and Flatbreads on the Grill. It’s a cookbook filled with recipes for those who love to grill and enjoy pizzerias.
The book arrived at my door many weeks ago. I already treasure their previous one, The Gardener & the Grill. The recipe that grabbed my attention in that book was Rainbow Carrots with Cilantro Chile Drizzle. The recipe that stood out to me first in Patio Pizzeria is obviously the Grilled Bread with Shrimp, Portuguese Aioli, and Green Olive Relish. Why? I believe I mentioned how much I adore grilled bread. Then to top it with shrimp, a garlicky-citrus spread, and a sprinkling of olives and herbs sounded so good. And good is not adequate enough of a description. It is a bundle of deliciousness where each part compliments and balances each other.
About the Patio Pizzeria cookbook: The recipes are well laid out and easy to follow. They start with the basics of dough and go all the way through to brick oven-style pizza. The book contains information on grilling basics and equipment (from utensils to types of grills). The photography is incredible and yet another book I’ll use for inspiration with my own photos. I recommend the book to those who enjoy grilling or anyone who wants to step up their grilling repertoire.
Have you grilled pizza? I have to admit it is still on my to-do list. I’m glad I have this book as a guide. First is to decide on the toppings. I see many possibilities and another fun food adventure ahead. Stay tuned…
Buy Patio Pizzeria from Amazon by clicking on the book title link or photo:
- 1 cup mayonnaise
- 2 teaspoons minced garlic
- Juice and zest of 1 orange
- 1 teaspoon smoked paprika
- 1 cup pimento-stuffed olives, roughly chopped
- ½ cup chopped flat-leaf parsley
- 1 tablespoon capers, drained
- 1 pound peeled and deveined large shrimp (31-35 count)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large loaf country bread, sliced
- Salt and freshly ground black pepper
- Whisk the mayonnaise, garlic, orange zest, orange juice, and smoked paprika together in a bowl until smooth. Adjust the seasonings to your taste. Cover and refrigerate until ready to serve.
- Stir the olives, parsley, and capers together in a bowl. Set aside.
- Prepare a medium-hot indirect fire in your grill, with heat on one side and no heat on the other.
- Arrange the shrimp in a disposable aluminum pan. Drizzle with the 2 tablespoons of olive oil, toss, and season with salt and pepper.
- Place the pan on the grill, close the lid, and grill for 2 to 3 minutes. Open the lid, stir the shrimp, and grill for 2 to 3 minutes more, or until all the shrimp are pink and opaque.
- Spread 1 side of each bread slice with about 1 teaspoon of the aioli and adjust the seasonings to your taste. Grill the bread slices for 1 to 2 minutes per side, or until they have good grill marks.
- Serve the shrimp, bread, remaining aioli, and relish on small plates.
Disclosure: I received a copy of Patio Pizzeria at no charge from the publisher (Running Press). I was under no obligation to post a review. All opinions are my own unless otherwise stated or contained within a guest post. This post contains affiliate links.