Don't get us wrong. There's nothing better than a good, old fashioned Pepperoni Pizza, but sometimes it's okay to go beyond the traditional toppings and play with your food. And that's what Dina Guillen in her cookbook Pizza On A Plank. She stopped by Tonia's Kitchen to talk about her Spanakopita Pizza, which combines frozen spinach, thawed out, along with mozzarella, oregano and feta cheese. Of course, what makes this and Dina's other recipes special, is that all of her pizzas require grilling on a wood plank. That gives this pie a deliciously smokey flavor that can't be beat. And when you use a plank, Dina told Tonia to soak your plank with water before grilling, at least one hour, to 24 hours. She uses different woods to plank with, including maple, alder, cherry woods, but it's your choice. Each wood gives off a different flavor, so try them all!
