Truth Two — Grilling is done outdoors. That is a major plus when the weather turns gorgeous. With just a few minutes of cool preparation, you can create a magnificent meal without ever turning on the stove. Who wants to fuss in a steaming kitchen when all of the fun is outside?

Truth Three — Grilled food tastes really good. Those of you who swear that grilling is just too much work, remember the smoky tang of huge, garlicky grilled prawns. Imagine the sweet, spicy flavors of a perfectly cooked and sauced sea bass fillet nestled next to an ear of buttered corn or garden fresh vegetables. If you love the grilled fish at your favorite restaurant, why not prepare the same dishes at home? They will most likely be quicker, tastier and cheaper when you cook them for yourself.

Truth Four — Grilling is fun. Few can resist an invitation to a cookout. The casual atmosphere, the great food, the drama of the fire and the challenge of emptying the cooler make the word "barbeque" synonymous with "party." The traveling aromas are contagious. And best of all, the more people who show up, the better excuse to use paper plates and skip doing the dishes! Don't forget that if you cover the hot barbecue after you are done grilling, the sticky bits will burn off and a quick rub with a steel brush will prepare you for tomorrow's celebration.

It is all so perfectly clear when you think about it, and so perfectly delicious. Join us this summer and spread the glorious gospel of grilling!

Grilled Seafood Pizzas

Though we've seen a lot of grilled pizzas in the last few years, the trend can be traced to a single source: Johanne Killeen and George Germon, chef/owners of Al Forno restaurant in Providence, Rhode Island. Like many other culinary delights, the grilled pizza is the product of a mistake, or a misunderstanding. An acquaintance had returned from Italy, where, he said, he had thoroughly enjoyed the "grilled pizzas."

Grilled pizza? Johanne and George had both spent many years living—and eating—in Italy and had never come across a grilled pizza. It turned out that their friend meant the pizza had been baked in a wood-fired pizza over. But George had already begun playing around with grilling pizza, and it was too late to turn back. The results are surprisingly delicious—even better than what comes from a pizza oven.

At Al Forno, they prepare their pizzas very simply. Often, it's just good olive oil, a very quick tomato sauce (and only a drizzle of that), basil leaves and really good cheese. When seafood shows up on a pizza, they choose to follow the Italian style and omit cheese. They've developed a grilled pissaladiére with lots of onion, anchovy and olives. And they've also served chopped clams on pizza, with plenty of garlic, olive oil and freshly chopped parsley. We've used their basic pizza grilling technique as a starting point, adding our own suggestions for seafood toppings.

To grill the perfect pizza, the chefs recommend that you use a hardwood fire, not a gas grill. It may take you a few practice runs to be comfortable with the procedure. Feel free to use your own favorite pizza dough, or use their tried and tested recipe.

Recipes

• Maple-Glazed Simply Seafood® Boneless Wild Keta Salmon Portions and Fillets
• Grilled Scallop and Grape Skewers with Tarragon
• Sausage and Onion Stuffed Squid Tubes
• Oregano-Infused Simply Seafood® Boneless Wild Keta Salmon portions or fillets with Grilled Fennel & Onions
• Simply Seafood® Grilled Whole Fish with Indian Spices
• Grilled Seafood Pizzas