Newsletter

June, 2014 — The Father’s Day Issue

Father's Day Pizza Recipes

Making pizzas with the entire family in the comfort and peace of your own backyard is a fantastic way to celebrate Father’s Day. Gather around the oven and let everyone participate – choosing their own favorite combination of toppings. Or, follow any of the 30-plus pizza recipes on our website. In honor of Father’s Day, we are adding three new recipes to the list.

A new favorite is the Oh My! Meatball Pizza, made with tender and flavorful Italian meatballs, and you can’t go wrong with our take on the popular “supreme” pizza. Last, I am finally publishing our tried and tested classic Margherita Pizza recipe.

Cheers, and Happy Father’s Day,

Russ Faulk


Kalamazoo Supreme Pizza

Supreme Pizza Recipe

Most of the pizza recipes we share at Kalamazoo Outdoor Gourmet are a bit untraditional. We thought Father’s Day might be a good time to offer our take on an American classic, the “supreme” pizza. This version substitutes poblano peppers for the typical green bell peppers, and uses pickled cherry peppers instead of red bell peppers. These ingredients really amp up the standard flavor profile.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 2 ounces Oven-roasted Pizza Sauce
  • Pecorino Romano cheese
  • 1 ounce smoked low-moisture mozzarella, cut into ½-inch cubes
  • 1 ounce scamorza cheese, cut into 1/2-inch cubes
  • 6 small pickled Italian cherry peppers, stemmed, seeded and cut up
  • 6 black olives, pitted and halved
  • 1 crimini mushroom, stemmed, halved and sliced
  • 1/4 fresh poblano chile, stemmed, seeded and thinly-sliced
  • 1 thin slice of red onion, broken into individual rings and cut
  • 4 ounces Italian sausage, casings removed, and cooked in clumps (I cook them in a cast iron skillet in the pizza oven)
  • 1 ounce pepperoni or uncured salami, sliced and cut into wide strips

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough into a 10-inch pizza. Spread the sauce into an even layer. Grate a light dusting of Pecorino over the top using a microplane grater. Distribute the cubed cheeses, followed by the cherry peppers, olives, mushroom, red onion, poblano and sausages.

Place the pizza on a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely 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.

Tips for cooking in the Artisan Fire Pizza Oven:

Pizzas with a lot of toppings like this one need a bit more time for the crust to cook through – especially in the center. Cook this pizza with the lower burner control set to LOW, and the upper burner control set to HIGH. After the bottom of the pizza has taken on a moderate amount of color cooking directly on the ceramic cooking deck, slide a pizza screen underneath to slow down the cooking from below.


Oh My! Meatball Pizza

I make a lot of pizzas that are lighter, and often vegetarian. This pizza is quite the opposite, and my new favorite (for a short while, anyway). Tender meatballs take on a delicate char and crispness on the outside from the intense heat of the pizza oven. A little mild dry salami and garlicky tomato sauce round out the flavor. I also like to add a little sliced green onion, but that is purely optional.

Ingredients

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough into a 10-inch pizza. Spread the sauce into an even layer. Distribute the cubed cheese, followed by the salami and meatballs.

Place the pizza on a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely 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.


Margherita Pizza

No pizza better defines classic, Neapolitan pizza than the Margherita. So it is about time we got around to sharing this recipe. The key to a good Margherita pie is a brightly-flavored raw tomato sauce and good quality fresh mozzarella cheese. The last defining factor is the basil, and there are three schools of thought to how basil is used on this classic pizza. Perhaps the most traditional method is to place 4 whole basil leaves on the pizza before it goes in the oven. The other popular approach places the leaves on top when it comes out of the oven. The last approach is to chiffonade the leaves and distribute all over the pizza. We started doing the third option at demos and parties so that everybody got some basil even when the pizza slices were quite small. Feel free to add basil in whichever way you prefer. In the photo you can see the chiffonade of basil distributed on top of the sauce and under the cheese to help preserve a fresher flavor to the herb while still infusing the whole pizza as it cooks.

Ingredients

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour), form the dough into a 10-inch pizza. Spread the sauce into an even layer. Grate a little Pecorino onto the sauce using a microplane grater. Distribute the basil, followed by the strips of fresh mozzarella.

Place the pizza on a pizza peel and then transfer to the oven or grill.  Cook until the cheese is melted and the crust is nicely 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.