Chefs Picks tracks down what the pros are eating as good as in progress from seashore to coast.On pleasing summer days, chefs are only as likely as hoi polloi to float over the backyard grill. But most go beyond basic burgers as good as dogs, upping the fire-licked ante with pizza, ripened offspring as good as more.Pizza DoughFor Executive Pastry Chef Molly Hanson of Bostons Post 390 as good as Grill twenty-three & Bar, pizza is better upon the griddle than in an oven. She recommends barbecuing it upon vellum paper over medium to low heat to let the mix bake before taking upon the char. After adorning the mix with pizza salsa as good as toppings, Hanson advises, finish it upon the lonesome grill. I additionally adore to use the grilled bread to hang the sandwich up; it works good with grilled meat as good as vegetables, Hanson says.AvocadosChef Matt Deliso of New York Citys Blue Ribbon Bakery Kitchen takes the guacamole luminary as good as adds the char. Inspired by the concept of in progress something thats usually eaten raw, he wanted to fool around around with grilled avocados as the spread. The accompanying sour cream salsa has elements of guacamole: think chiles as good as cilantro, along with lime juice for acidity. The whole lot is served in the restaurant with fresh-baked, crisp country white bread.PeachesPie stuffing gets the delicious spin when Garrison Chef-Owner Rob Weland is around: He prepares the grilled variation upon peaches at his Washington, D.C., restaurant. I adore this plate because its the perfect fool around upon sweet as good as delicious with the small smoke/char thrown in, he says. People think peaches as good as automatically go to dessert recipes, though peaches are great upon delicious dishes. Weland serves his grilled local peaches with Maplebrook Farms Burrata, charred as good as wilted dandelion greens, as good as anchovy dressing. To augment the summery vacation flavor, Weland uses Burrata from Bennington, Vt. Ive been going there for getaways since 2001, as good as it creates me happy to bring the small square of Vermont to Garrison, Weland explains.LettuceCrisp, cooling lettuce is only the ticket upon prohibited summer days, though Aaron Fitterman, senior manager chef of New York Citys Aretskys Patroon, loves it uninformed off the griddle too. An object thatI similar to to griddle which is not your everyday barbecue plate is baby heads of lettuce, similar to baby gem or radicchio, he says. They are given the unequivocally nice burn which I similar to to tip with the lemony, delicious dressing for the beautiful, quick as good as easy salad.Photos courtesy ofLauren Brakoniecki, Steve Hill, Garrison as good as Aretskys Patroon