Newsletter

September 2017 — The Pizza Issue

zucchini pizza in kalamazoo pizza oven

With the arrival of Fall and the kickoff to football season, our thoughts here at Kalamazoo often turn to pizzas. Rustic and hearty pizzas are the perfect food to enjoy as the air begins to cool and the leaves change colors. This issue of our recipes newsletter features three new pizza recipes, including Barbecue Pork Pizza, Zucchini Pizza and our Culinary Master Polly’s massively popular S’mores Dessert Pizza. We hope you enjoy them!

Cheers,

Russ Faulk
 

russ faulk kalamazoo grillmaster signature


Barbecue Pork Pizza

Barbecue Pork Pizza Recipe

Succulent pulled pork is the star of this pizza, with an award-winning supporting cast of fresh jalapenos and pineapple. The Bourbon Barbecue Sauce serves as the perfect base, adding a delicious tangy flavor to the mix. This is a new take on a classic combination, and a great use for leftover barbecue.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 2 ounces Bourbon Barbecue Sauce (or another barbecue sauce of your liking)
  • 1/4 cup shredded Monterey jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 1/4 pound leftover pulled pork
  • 1/4 of a small red onion, thinly sliced
  • 1 ring of peeled and cored pineapple, cut into segments
  • 1 small jalapeno, stemmed and sliced

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour or semolina flour), gently form the dough with your hands into a 10-inch pizza.

Use a soft silicone spatula to spread the barbecue sauce into a thin layer on top of the dough. Spread the cheese evenly on top, followed by cilantro, pulled pork, red onions, pineapple and jalapeno.

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, or simply hold it up off the surface using your banjo peel.


Zucchini Pizza with Roasted Garlic and Pine Nuts

Zucchini Pizza Recipe

A simple pizza lets its ingredients shine, and this recipe is a great example of that approach. Fresh zucchini ribbons cook quickly in the hot pizza oven, melding with just the right amount of cheese. The toasted pine nuts add a nice crunch, while the red pepper flakes add a touch of heat. 

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 1/2 head of roasted garlic (instructions for roasting garlic in the pizza oven can be found here)
  • 1/3 cup shredded Campo de Montalban cheese (or a good Manchego)
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon chopped fresh flat leaf parsley
  • 6 thin, lengthwise slices of zucchini (use a mandolin)
  • Extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Good quality flaky sea salt, such as Maldon
  • About 6 curls of shaved Parmigiano Reggiano

Instructions

Prepare the outdoor pizza oven or grill for cooking pizza.

Working on a lightly-floured surface (we use Caputo ’00 flour or semolina flour), gently form the dough with your hands into a 10-inch pizza.

Distribute dabs of roasted garlic evenly across the pizza. Spread the Campo de Montalban cheese on top. Sprinkle on the parsley and pine nuts, then lay the zucchini slices on the pizza in a crisscross pattern. Brush a little olive oil onto the zucchini, and add a quick drizzle around the pizza for good measure. Sprinkle on the red pepper flakes.

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.

Remove from the oven and add the shaved parmesan before serving.

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:

The toppings on this pizza are light, so it can be cooked with both the lower and upper burner set to HIGH. Cooking time should be about 2 minutes.


S’mores Dessert Pizza

Smores Dessert Pizza Recipe

We’ve cooked this pizza at parties and demonstrations all over the country, and it is always a massive hit. All of your favorite flavors from the classic S’mores are here. The trick for that graham cracker taste is using cookie butter sprinkled with a bit of cinnamon. This pizza is a sticky, gooey, fun-loving, delicious mess, just like you would expect.

Ingredients

  • 1 10-ounce ball Artisan Fire Pizza Dough
  • 1/4 cup Speculoos Cookie Butter (you can find it at Trader Joe’s)
  • 1/2 teaspoon light brown sugar
  • Pinch of ground cinnamon
  • Pinch of fine sea salt
  • 1/3 cup semi-sweet chocolate chips
  • 3/4 cup mini marshmallows

Instructions

Preheat the Artisan Fire Pizza Oven with the upper burner on HIGH and the lower burner on LOW for 30 minutes.

Working on a lightly-floured surface (we use Caputo ’00 flour or semolina flour), gently form the dough with your hands into a 10-inch pizza.

Place the formed dough on a pizza peel and transfer to the cooking deck of the pizza oven to par bake. Cook for 30 seconds, rotating once.

Remove the crust from the oven and transfer to a pizza pan. Spread cookie butter onto the hot crust. Sprinkle on the brown sugar, cinnamon and salt. Add the chocolate chips and marshmallows on top.

Return the pizza to the oven, cooking for about 90 seconds more, rotating in quarter-turns along the way. Remove the pizza from the oven when the marshmallows are browned and the chocolate melted.

smores pizza kalamazoo pizza oven

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.