Grilled pizza

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Grilled pizza was introduced in the United States at the Al Forno restaurant in Providence, Rhode Island by owners Johanne Killeen and George Germon in 1980.[citation needed] Although it was inspired by a misunderstanding that confused a wood-fired brick oven with a grill,[citation needed] grilled pizza did exist prior to 1980, both in Italy, and in Argentina where it is known as pizza a la parrilla.[citation needed] It has become a popular cookout dish, and there are even some pizza restaurants that specialize in the style.

Grilled pizza is created by taking a fairly thin round (more typically, an irregularly-shaped sheet) of a yeasted pizza dough, placing it directly over the fire of a grill, and then turning it over once the bottom has baked and placing a thin layer of toppings on the baked side. Toppings are generally as thin as possible to ensure that they heat through, and chunkier toppings such as sausage or peppers must be precooked before placing on the pizza; it is not uncommon to add garlic, herbs, or other ingredients to the crust to maximize the flavor of the dish.[citation needed]

The traditional style employed at Al Forno restaurant uses a strained tomato sauce, thin slices of fresh mozzarella, and a garnish made from shaved scallions, and is served uncut.[citation needed] The final product can be likened to naan bread with pizza toppings.[original research?]

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