The authors of “Pizza on the Grill” suggest a Chinese beer, such as Tsingtao, to accompany this pizza. Also, you could easily turn it into a Kung Pao Shrimp pizza, if you wished.

Kung Pao Cashew Chicken Pizza

1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
2 tablespoons olive oil (for brushing pizza dough with oil before placing on grill)
1/2 cup hoisin sauce (Chinese markets have brands that are not so sweet)
1 teaspoon red pepper flakes, or to taste
1 cup cooked, cubed chicken (leftovers from a rotisserie chicken will work)
3 scallions (white and green parts) cut at an angle
1/4 red bell pepper, seeded and cut into paper-thin strips
1/2 cup grated mozzarella cheese
1/4 cup fresh cilantro leaves
1/2 cup hot chile-lime cashews or unsalted, dry-roasted cashews
Kosher salt, ground black pepper (Sichuan, if available)
1 tablespoon toasted sesame oil

Preheat the grill, roll out and shape dough, brush with olive oil and grill the first side of the crust (see tips). Use tongs to transfer it to a peel or rimless baking sheet, flip the crust to reveal the grilled side. Spread the entire surface with the hoisin and sprinkle with red pepper. Top with the chicken, scallions and pepper strips. Sprinkle with the cheese. Finish grilling.

Remove from grill, sprinkle with the cilantro and cashews, season with salt and black pepper. Drizzle with the sesame oil, slice and serve immediately.

Makes 2-4 servings

From “Pizza on the Grill” by Fine Cooking

Prime steak, blue cheese, Onion Marmalade — need we say more? This pizza will stand up to a bold wine, such as a California Cabernet or Zinfandel.

Black ‘n’ Blue Steak Pizza

1 16-ounce prime sirloin steak, 1 1/2 inches thick
3 tablespoons olive oil, divided use
1/4 cup grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature
1/2 cup Roasted Garlic Paste (recipe follows)
1/2 cup Onion Marmalade (recipe follows)
1 cup crumbled Roquefort cheese (about 4 ounces)
2 tablespoons finely chopped fresh parsley
Freshly ground black pepper to taste

At least 30 minutes before making the pizza, bring the steak to room temperature. Preheat grill or charcoal. (See tips.)

Brush the steak lightly with 1 tablespoon of the oil and season with salt. Place it on the cooking grate directly over the heat and grill about 6 minutes per side. Because the steak will cook again on the pizza, remove it from the grill when it is slightly less cooked than you will want it to be. Let rest, loosely covered with aluminum foil, for 30 minutes. Just before making the pizza, cut into 1/4-inch-thick slices.

Roll out and shape the dough, then grill the first side of the crust per instructions. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste, then the marmalade. Artfully arrange the steak slices over the top and sprinkle with cheese. Finish grilling the pizza per the master instructions. Remove from the grill, sprinkle with the parsley and season with salt and pepper. Slice and serve immediately.

Makes 2-4 servings.

From “Pizza on the Grill” from Fine Cooking

Onion Marmalade
2 tablespoons olive oil
1 tablespoon unsalted butter (or salted and reduce the salt a bit)
3 large yellow onions, thinly sliced and roughly separated into rings
1 teaspoon kosher salt

Heat the oil and butter together in a large, heavy saute pan over medium heat. When the butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes. This will keep, tightly covered, in the refrigerator for up to 2 days.

From “Pizza on the Grill” from Fine Cooking

Roasted Garlic Paste
3 bulbs garlic
3 tablespoons olive oil, plus extra for drizzling
Kosher salt

Preheat oven to 400 degrees. Remove the first layer of papery skin from the garlic. Slice off 1/4 inch from the pointy top. Place each bulb on a sheet of aluminum foil, cut side up. Drizzle with the oil and season with salt. Wrap each bulb in the foil and roast until the cloves are golden brown and soft, about 1 hour. Remove from the heat and let cool. (You can also do this on the grill cooking over indirect heat. )

Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom. Using a fork, vigorously mix the garlic and oil together. Add a pinch of salt. (If your recipe calls just for a clove or two of roasted garlic, you can remove it from the skin using a a small, escargot-style fork. This will keep, tightly covered, in the refrigerator for up to 2 days.

Makes about 1/2 cup, enough for 1 pizza.

From “Pizza on the Grill” from Fine Cooking

This is a basic, white flour dough. If you want to make whole-wheat dough, use a combination of 25 percent whole grain flour and 75 percent all-purpose flour.

Handmade Pizza Dough

1 cup lukewarm water, plus extra as needed
1/4 cup olive oil, plus extra for oiling the bowl
1 teaspoon sugar or honey
1 package active dry yeast (2 1/4 teaspoons)
3 cups unbleached all-purpose flour, plus extra as needed
1/4 teaspoon kosher salt

Place the water, oil and sugar in a large bowl. Sprinkle the yeast on top and let sit until foamy, about 5 minutes. In a medium bowl, combine the flour and salt. Add to the water mixture, 1/2 cup at a time, until well incorporated. If the dough is stiff, add more water. If it is very sticky, add extra flour, 1 tablespoon at a time, until the dough is soft and slightly sticky. Continue to mix until it feels elastic. Turn the dough out onto a well-floured work surface. Knead for just about 1 minute, until it is smooth and easy to work with, adding extra flour to the surface as necessary to prevent the dough from sticking. Do not overwork the dough or it will be tough.

Place the dough in an oiled clean bowl, turn it several times to coat all over with the oil, then drizzle the top of the dough with a little oil. Cover tightly with plastic wrap, place in a warm spot and let rise until it more than doubles in volume, about 1 hour. Punch the dough down and knead on a lightly floured surface for 1-2 minutes, until smooth. Divide into two equal-sized balls and proceed with your pizza making. (The dough may be made ahead, frozen for up to a month, and thawed at room temperature before using.)

Makes enough for two pizza crusts.

From “Pizza on the Grill” from Fine Cooking

It’s been a few years since we tackled made pizza on the grill. This wasn’t an art we mastered, but even the imperfect products, crunchy and smoky, tasted mighty good.

In Whole Foods the other day, I picked up a copy of Fine Cooking’s “Pizza on the Grill” (Taunton, $10). The cover is a closeup of a Fire-roasted Tomato and Cabrales Pizza; and suddenly, pizza on the grill, once again, looked like a very good idea.

The 75 recipes in this book are mostly pizza, but pizza-grilling experts/authors Elizabeth Karmel and Bob Blumer packed in some more goodies. Along with your pizza, or on it, you might include herb-marinated olives, a mellow Onion Marmalade recipe, an Artichoke Spread or infused oil. These items are complimentary to pizza, and look like great enhancements for the crusty, smoky pie you’ll be whipping up.

Starting with the classics such as All-American Pepperoni Pizza or Very Cheesy Pizza, the book takes on more adventurous fare with Smokin’ Salmon Pizza, Kung Pao Cashew Chicken Pizza or Black ‘n Blue Steak Pizza. The also include dessert pizzas as well as wine pairings, salads and more.

In case you haven’t tried making pizza on the grill, the book will give you all the tips you need, (some basics are included below) whether you’re using a charcoal or gas grill. And of course, there is a recipe for handmade pizza dough, how to slap it into shape and get it safely on and off the grill.

Handmade Pizza Dough
Kung Pao Cashew Chicken Pizza
Black n’ Blue Steak Pizza

The 1-2-3 Techniques for Grilled Pizza from “Pizza on the Grill” from Fine Cooking

Preheat a gas grill or build your charcoal fire and arrange the gray-ashed briquettes for indirect grilling by moving them to one side making sure not to cover the air vent.

1. Place the dough on the cooking grate. For gas grills, place dough over medium-direct heat, close the lid and cook until the bottom is golden brown, about 3 minutes. For charcoal grills, place the dough over the side without briquettes, close the lid and grill for 4 minutes, then check the crust. Rotate the crust if necessary and continue grilling until the bottom is well-marked and evenly browned.

2. Remove the crust from the grill using tongs and a pizza peel or rimless cookie sheet and flip it to reveal the grilled side. Spread the entire grilled surface with the sauce, add the toppings and sprinkle with cheese.

3. If using a gas grill, reset it to indirect heat by turning off one burner (a charcoal grill remains as is). Set the pizza back on the grate over the unlit section, close the lid, and grill until the bottom is golden brown and the cheese is bubbly, 7-10 minutes. Your pizza is ready to eat.

Say.She.Ate is one of the trucks to be filmed for “Eat St.”

“Eat St.,” the Cooking Channel show that celebrates the food truck business, is coming to San Antonio, and the folks at Boardwalk on Bulverde are celebrating with their second annual Food Truck Throw Down and Music Festival.

The show will be taping around town July 19-23, while the Throw Down is set for July 20-22. Last year’s Throw Down featured more than two dozen food trucks from the throughout the region serving up their finest while live music filled the air. Participants voted on their favorites.

“Eat St.”  won’t be at the Boardwalk during their entire filming. The crews will start at Jason Dady’s DUK Truck on July 19 for lunch at a spot yet to be determined.

On July 20, crews will be at Alamo St. Eat Bar, 609 S. Alamo St., to focus on Tapa Tapa.

Filming moves to the Point Park & Eats, 24188 Boerne Stage Road, on July 21, where footage of Say.She.Ate will predominate.

Tapa Tapa Shrimp Ceviche

On July 22, “Eat St.” meets Boardwalk on Bulverde, 14732 Bulverde Road, during the Thrown Down, while crews go to the Rickshaw Stop.

July 23 closes out the filming at Boardwalk on Bulverde for a spot on Society Bakery.

The public is invited to the filming, so this is a great chance for you to support the city’s burgeoning food truck scene, enjoy some fine eats and maybe get your face on TV.

For more information on the Thrown Down, click here.