April, 2015 — The Pizza Issue

Gourmet Pizza Recipes

Our newest product, the Built-in Artisan Fire Pizza Oven is now available. To celebrate, we are sharing some of our favorite pizza recipes this month. The first is a new recipe — a decadent Chicago-style deep-dish pizza with Italian sausage, fresh thyme and three different types of cheese. The other two are popular Kalamazoo recipes that are perfect for spring. The Asparagus and Prosciutto Pizza is simple and delicious and has become one of our go-tos. The Purple Cauliflower Pizza looks as good as it tastes, with brightly colored produce roasted to perfection. Finally, check out our blog post that has helpful tips for planning and hosting a backyard pizza party.


Russ Faulk

Deep-Dish Three-Cheese Sausage Pizza

Deep-Dish Three-Cheese Sausage Pizza

If you like lasagna, you will love this Chicago-style pizza. Three different cheeses make it wonderfully decadent and gooey, while Italian pork sausage and fresh thyme really enhance the flavor.


  • 1 batch White Wine Pizza Dough, about 28 ounces
  • 2 pounds fresh Roma tomatoes
  • 4 cloves garlic
  • 1/2 teaspoon kosher salt
  • 12 ounces scarmoza cheese, shredded
  • 8 ounces ricotta
  • 1 teaspoon fresh thyme leaves
  • 12 ounces fresh mozzarella (Ovolone size), drained and dried in a mesh strainer
  • About 1/2 pound Italian pork sausage, casings removed and broken into small pieces
  • You will also need a cooling rack and a 12-inch heavy aluminum pizza pan, 2 inches deep. It should be made from at least 14 gauge material.


Prepare the dough 2 hours ahead.

Prepare the grill for indirect grilling at 400°F

Combine the tomatoes, garlic and salt in a blender and puree until very smooth. Transfer to a saucepan. Reduce over medium heat, stirring frequently until thickened into a sauce. Set aside.

Form the dough into a large circle, larger than the pizza pan and only 1/4 inch thick. The outer perimeter can be thicker. Place it over the pan and let it sag into position. Coax it into the corners of the pan, leaving the dough hanging over the edges.

Spread the scarmoza cheese into a bottom layer on the dough. Place the pizza pan with the dough and scarmoza in the indirect grilling zone and close the grill hood. Cook until the cheese is fully-melted. This helps pre-crisp the crust, and the melted cheese forms a protective layer that helps prevent the crust from becoming soggy. Remove from the grill using gloves or oven mitts.

Layer in the ricotta cheese, followed by the thyme leaves and the fresh mozzarella, keeping the layers as level as possible. Ladle on the tomato sauce and then add the sausage. Use small pieces, evenly-spaced to help ensure the raw sausage will cook fully.

With all the ingredients in the pizza pan, the pan should be only halfway full. The toppings will expand when cooking. Fold in the crust that is hanging over the edge of the pan, getting it all inside the pan, but keeping it high on the sides. If any pizza toppings overflow the sides of the crust, the pizza will be soggy.

Put the pizza pan back in the indirect grilling zone and close the grill hood. Cook for at least 40 minutes, rotating every 10 minutes. The toppings should be bubbling, the sausage should be fully cooked and the edges of the crust should be dark.

Remove from the grill and let rest 10 minutes before cutting and serving.

Asparagus and Prosciutto Pizza

Asparagus and Prosciutto Pizza

This is one of our favorite pizzas to make because it uses simple fresh ingredients and the results are delicious. The crispy, salty prosciutto pairs perfectly with the earthy taste of asparagus. The secret ingredient is crème fraîche which adds a delightful tangy flavor. 


  • 1 10-ounce ball Artisan Fire Pizza Dough
  • Extra virgin olive oil
  • 4 thick asparagus spears
  • 2 tablespoons crème fraîche
  • 4 very thin slices prosciutto
  • 1 ½ ounce chèvre


Prepare the outdoor pizza oven or grill for cooking pizza.

Remove and discard the bases of the asparagus spears. Thinly slice the spears on an extreme bias (to yield long oval slices) up to the base of the tip. Toss the tips and sliceswith olive oil in a bowl and reserve.

Working on a lightly-floured surface (we use Caputo ‘00 flour), form the dough into a 10-inch pizza. Gently spread the crème fraîche onto the dough with the back of a spoon or a rubber spatula. Tear the prosciutto slices into smaller pieces and lay them on the crème fraîche. Add the goat cheese and the asparagus slices. Place the 4 asparagus tips on the 4 quadrants of the pizza. Drizzle with a small amount of olive oil.

Transfer the pizza to a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is browned. Cooking in a hot pizza oven will take less than 3 minutes. Cooking in a conventional oven at 500⁰F or on a grill will require closer to 10 minutes.

Remove the pizza and slice into quarters (each with an asparagus tip in the center) to serve.

Purple Cauliflower Pizza

Purple Cauliflower Pizza

This pizza is a feast for the eyes with its beautiful contrasting colors. Your taste buds will love it too. Roasted purple cauliflower, Brussels sprouts leaves, sweet peppers and raw tomato sauce all combine perfectly to make a delicious pizza.


  • 1/2 batch White Wine Pizza Dough, about 14 ounces
  • 1 small head purple cauliflower
  • Extra virgin olive oil
  • French gray sea salt
  • 2 large Brussels sprouts heads
  • 3 ounces raw tomato sauce
  • 2 mini sweet peppers, sliced into rings

Roasting cauliflower in the pizza oven

Roasting cauliflower in the Artisan Fire Pizza Oven

When I was young, the two most hated vegetables were Brussels sprouts and cauliflower. Really, really hated. This pizza is proof of two things. One, your tastes can definitely evolve as you get older.  Two, roasting veggies with an open flame is pure magic. The caramelization of the sugars on the surface can totally change the flavor profile.


Prepare the pizza oven or grill for baking pizza (see separate instructions below).

For the Artisan Fire Pizza Oven

Preheat the oven with the back burner on HIGH and the bottom burner on LOW for at least 20 minutes.

For the Grill

Preheat the grill with the hood closed and a pizza stone on the grill grate until the stone is thoroughly heated to 500ºF. This can require up to 1 hour. (Some stones must be used in the indirect zone. Some can be placed directly over the fire.)

Preheat a cast iron fajita pan or skillet in the indirect cooking zone.

Break down the cauliflower into very small florets, discarding the stem portions. Toss the florets in olive oil to lightly coat and season generously with salt. Proceed with roasting, separate instructions follow.

For the Artisan Fire Pizza Oven (10 minute roasting time)

Place the cauliflower florets in a cast iron fajita pan or skillet and place the pan in the oven. Roast the cauliflower in the hottest part of the oven, turning occasionally, until the cauliflower has shrunk quite a bit and is brown on the edges, about 10 minutes. Remove from the oven and reserve.

For the Grill (30 to 40 minute roasting time)

Place the cauliflower florets in the preheated cast iron fajita pan or skillet. Close the hood and roast the cauliflower in the indirect zone until it has shrunk quite a bit and is brown on the edges, about 30 minutes. Remove from the grill and reserve.

Cut the base from the Brussels sprouts heads and separate all the leaves.

Form the dough to roughly a 12-inch pizza crust. Ladle on the tomato sauce. Top with the individual Brussels sprouts leaves, the roasted cauliflower and the sweet peppers. Transfer to a pizza peel.

For the Artisan Fire Pizza Oven (2 to 3 minute cooking time)

Transfer the pizza to the oven. Cook the pizza for 2 to 3 minutes, rotating a couple of times for even cooking. Check the bottom after a minute or so and insert a pizza screen if you wish to slow down the cooking of the bottom. Remove and serve when the perimeter is golden brown and beginning to blister.

For the Grill (10 to 12 minute cooking time)

Preheat the grill with the hood closed and a pizza stone on the grill grate until the stone is thoroughly heated to 500ºF. This can require up to 1 hour. (Some stones must be used in the indirect zone. Some can be placed directly over the fire.)

Transfer the pizza to the stone. Close the hood and cook for about 10 minutes. Rotate as needed for even cooking. Remove from the grill when the crust is golden brown..

The Built-in Artisan Fire Pizza Oven is Now Available

The Kalamazoo Built-in Outdoor Pizza Oven


Our newest product, the Built-in Artisan Fire Pizza Oven is now available for purchase. The built-in version of our popular countertop model offers the same high performance features, but can be installed in any non-combustible wall structure.

Both Artisan Fire Pizza Ovens delivers all the ease and convenience of a gas-powered flame, with the intensity and heat characteristics of a wood fire. The oven has two independently controlled burners; one below the cooking deck, and one above it. Adjust the heat to cook toppings and crusts at different temperatures, for perfect results. A quick pre-heat and cooking temperatures of up to 800 degrees mean that Neapolitan-style pizza is never more than a few minutes away.

CNET's Brian Krepshaw took the oven for a test drive and described it as taking "pizza making to a new level by offering a permanent upgrade to the home." Read what else he had to say in his recent article.

Innovation is at the heart of every Kalamazoo product. Each part of the collection – from grills and pizza ovens to refrigeration and cabinetry – represents a significant departure from the established norm. Our passion for outdoor cooking and our fiercely independent design philosophy drive us to establish new industry benchmarks. Consequently, our list of exclusives and innovations speaks for itself.

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