Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 24

44
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.
Yields 1 10 inch pizza Directions
1 10-ounce ball Artisan Fire Pizza Preheat the pizza oven for cooking with the upper burner control on
Dough HIGH and the lower burner control on LOW.
2 ounces Oven-roasted Pizza Sauce 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.
2 ounces scamorza cheese, cut into
Distribute the cubed cheese, followed by the salami and meatballs.
1/2-inch cubes
Transfer to the pizza oven directly on the cooking deck and bake for
Mild dry salami (choose a rather soft
2 to 3 minutes until the the cheese is melted through and the crust is
one if possible), cut to 1/8-inch dice
browned. Rotate several times for even baking.
4 golf-ball-size Italian meatballs,
pre-cooked and cut in half (I like Chef
Anne Burrell's recipe)
Green onion, sliced (optional)
+1.800.868.1699 45