in the kitchen with: michael harlan turkell’s grilled pizzas – Design*Sponge

Fourth of July means barbecue to me, and every year I think of great recipes for the grill.  I had never even thought about grilled pizza until food photographer Michael Harlan Turkell shared his enthusiasm for his specialty, the 111G House Pie, or  grilled pizza with preserved lemon, smoked mozzarella, and jalapeño pepper.  As a bonus, if you want to keep grilling the entire weekend, he has also included another topping idea:  grilled corn and cotija with cayenne, lime, and salted butter.  Beware, Michael suggests chilling his dough overnight or at least 6-8 hours, so you need a head start (or just buy the dough already made)!  He has included his dough recipe so you can make a huge batch and invite your guests to make their own as well, or you can try some the ideas from our archives by Elana Iaciofano and Amanda Hesser.  Don’t forget to have a cruise through the Behind the Bar archive as well, if you want to add some drinks to the offerings!  Happy Fourth!  –Kristina

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