AllStar Atlas
Subtitle
Thrill of the Grill
Thrill of the Grill shows feature our great BBQ tools, and while many of the supporting documents talk about grilling pizza, making sure to use our fabulous new pizza grill pan, you can always add on grilled vegetables, or the classic hamburger and hot dogs and feature the cool n serve square tray with veggies and dips! Keep the heat outdoors this summer and do a Thrill of the Grill show!
Pizza on the grill. Yum!
Do the show outside on the patio. Set up your station by the grill, doing the prep for the pizza will show off our most popular tools and the guests get to see our amazing grilling tools!
Roasted Chicken, Onion & Rosemary Pizza
2 cups chopped chicken (I "roast" 2 chicken breasts in the Round Covered
Baker in the microwave for 8 minutes, cut up with Salad Choppers)
1 medium red onion, sliced
1 cup snipped fresh parsley
2 garlic cloves, pressed 1 teaspoon Rosemary Herb Seasoning Mix
1 pkg pizza dough
2 cups shredded mozzarella cheese
1-2 tablespoons olive oil or Rosemary infused canola oil
corn meal
-Preheat Grill with all burners on med high.
-Using Simple Slicer, slice onion. Snip parsley with Kitchen Shears in 1 cup prep bowl.
-Roll dough on pastry mat or cutting board using a liberal amount of corn meal. (Use light spray of oil or flour to keep dough from sticking to roller) Place rolled out dough on BBQ Pizza Pan. -Pour 1-2 tablespoons of olive oil or Rosemary Infused canola oil and press garlic on dough and
spread with Small Spreader or Pastry Brush.
-Spread chicken over dough to within 1 inch of edge, layer onion, sprinkle with cheese, top with parsley. Shut center burner off or one side burner on grill and place pizza over the "indirect heat" of the burner that is off.
-Let cook for 10 minutes, check then rotate and cook until crust is light brown. Remove from grill and let stand 5 minutes. -Cut with Pizza Cutter and serve using Mini Serving Spatula. I like to slide pizza off pan and cut on Reversible Carving Board!
2 cups chopped chicken (I "roast" 2 chicken breasts in the Round Covered
Baker in the microwave for 8 minutes, cut up with Salad Choppers)
1 medium red onion, sliced
1 cup snipped fresh parsley
2 garlic cloves, pressed 1 teaspoon Rosemary Herb Seasoning Mix
1 pkg pizza dough
2 cups shredded mozzarella cheese
1-2 tablespoons olive oil or Rosemary infused canola oil
corn meal
-Preheat Grill with all burners on med high.
-Using Simple Slicer, slice onion. Snip parsley with Kitchen Shears in 1 cup prep bowl.
-Roll dough on pastry mat or cutting board using a liberal amount of corn meal. (Use light spray of oil or flour to keep dough from sticking to roller) Place rolled out dough on BBQ Pizza Pan. -Pour 1-2 tablespoons of olive oil or Rosemary Infused canola oil and press garlic on dough and
spread with Small Spreader or Pastry Brush.
-Spread chicken over dough to within 1 inch of edge, layer onion, sprinkle with cheese, top with parsley. Shut center burner off or one side burner on grill and place pizza over the "indirect heat" of the burner that is off.
-Let cook for 10 minutes, check then rotate and cook until crust is light brown. Remove from grill and let stand 5 minutes. -Cut with Pizza Cutter and serve using Mini Serving Spatula. I like to slide pizza off pan and cut on Reversible Carving Board!
