Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 26

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Kalamazoo Supreme Pizza
This version American classic "supreme" pizza substitutes poblano peppers for the typical
green bell peppers, and uses pickled cherry peppers instead of red bell peppers.
Yields 1 10 inch pizza
1 10-ounce ball Artisan Fire Pizza
Dough
2 ounces Oven-roasted Pizza Sauce
(recipe follows)
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
KalamazooGourmet.com +1.800.868.1699
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
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.
Transfer to the pizza oven directly on the cooking deck and bake for
about 3 minutes until the cheese is melted through and the crust is
browned around the edges. Rotate several times for even baking.
Slice and serve.
Note: Pizzas with a lot of toppings like this one need a bit more time
for the crust to cook through – especially in the center. 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.
Oven-roasted Tomato Sauce
Yields 10 to 14 ounces sauce, enough for 5 to 7 10-inch pizzas
1 28 ounce can of whole, peeled tomatoes, preferably San
Marzano tomatoes, and preferably without basil
1 1/2 teaspoons kosher salt
1/4 cup extra virgin olive oil
8 whole cloves garlic, peeled and lightly smashed
Combine the canned tomatoes with their juices in a blender along with
the salt. Blend until the tomatoes are broken down but not completely
smooth.
Combine the olive oil and garlic in a cast-iron vessel large enough
to hold the initial volume of sauce. I use a small Dutch oven without
the lid. Place the vessel in the pizza oven and cook, uncovered, until
the garlic is browned, about 12 minutes. Carefully pour in the tomato
sauce and return to the oven. Roast an additional 15 to 20 minutes,
stirring once or twice.
The garlic will be completely black in the end, and the sauce will
ideally have a browned skin on top. Stir the skin into the sauce. When
using on pizzas, allow the olive oil to separate a bit from the tomato
sauce. Avoid the olive oil and garlic cloves when spooning or ladling
the sauce from the vessel.
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