My friend, Palma Quagliata, is going to cook some pie, which is what they call pizza in New Haven, where she's from. She worked with me at the restaurant so she calls me "Chef" but she tells me what to do at the same time. Grilled piadine are great for the summertime, and Palma is the party queen of grilled pizza.

What's fun about piadine is that you take components everybody is familiar with — pizza and salad — and you present them in a way that nobody would have thought to do. The key with piadine is to remember that texture is a flavor. So it's not about the-more-cheese-the-better. The idea is to have something crispy and spicy or highly flavorful up against something cool and crunchy and slightly acidic.