Kalamazoo AFPO-C-2-NA-NG Use And Care Manual page 27

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Asparagus and Prosciutto Pizza
This combination of asparagus, prosciutto, goat cheese and crème fraîche is a Kalamazoo
favorite.
Yields 1 10 inch pizza
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
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.
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 to the pizza oven directly on the cooking deck and bake for
about 3 minutes until the crust is browned around the edges. Rotate
several times for even baking.
Slice into four equal slices with an asparagus tip in the center of each.
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