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A little tired of the same old dogs and burgers on the grill? Ready for a change-up? One of the must-have grillin’ gadgets is a grill-top pizza stone. Designed specifically to be used on gas (not charcoal) grills, the stone sits inside a stainless frame. The pizza, sitting atop the stone, uses the intense heat of the grill to deliver a perfect imitation of authentic brick-oven-style pizza! The crust is crunchy crisp, and the toppings will be piping hot. What a “cool” way to prepare your gourmet pizzas from your favorite Pizza of the Month Club, Clubs of America’s Gourmet Pizza Club, when the temperatures are high — no need to light the oven and heat up the house!

NEWS FLASH! Just released in the news: The top four picks for Americans to grill during the summer include steaks, ribs, burgers and yes, pizza!

Get The Most from Your Mozzarella

Fresh mozzarella has a really short shelf life, maintaining its optimum freshness for a mere 3 days. Here’s the secret to successful storage. Many times when you purchase it, it’s packed in water. Remove it from the liquid, then bag the cheese, or wrap it in plastic. Store it way in the back of your refrigerator, where the temperature is the coldest. Here’s a plus: The longer you store it, the denser it becomes, making it easier to cut, slice and/or dice! 

YIKES! YEAST!

Yeast is a fungus found on the surface of fermenting sugary liquids containing ascomycetes. They multiply by budding, causing the fermentation of sugars. At the same time, the yeast produces alcohol and carbon dioxide. It’s used widely in beer brewing, bread-making, and in pizza doughs!

Before yeast could be purchased in stores, housewives would save a piece of dough when they made bread, using it to “grow” the next batch of yeast. A single culture could be kept alive this way for decades, passed down from generation to generation.

Take a Close Look at this Month’s Pizza Selections . . . Please see individual pizza labels for how to bake the perfect CHICAGO DEEP DISH PAN CRUST PIZZA. 

 #1 VEGILICIOUS GOURMET PIZZA

This deep dish pan crust pizza is decorated with a hefty helping of spinach, fresh sliced zucchini and artichoke hearts, plus lots of creamy Mozzarella. You’ll recognize our famed pizza sauce, you know the one, with tomatoes, onions, salts, spices, garlic, oils, Romano, Chablis, etc.

#2  B & A PARTY GOURMET PIZZA

Our mouth-watering Marinara sauce (complete with tomatoes, onions, carrots, spices, oils and Chablis) compliments this hearty meal of Canadian bacon, green apples and Cheddar cheese. It’s one of our favorites — and will probably soon be one of yours!

#3  CHICK-N-CHIVE GOURMET PIZZA

Lean ground chicken breast meat is spiced just right, then enhanced with fresh sliced red peppers and green chives before being given a protective blanket of Mozzarella. The Garlic Olive Oil Sauce, packed with oils, garlic, cayenne pepper, and spicy cheese, is the perfect finishing touch.

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Tracie Burket
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