Kalamazoo AFPO-BLK-LP, Use And Care Manual

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Roasted Mushrooms and Bacon Pizza
Using wild mushrooms makes a remarkable difference in the taste of a pizza.
We roast shitake, morel and chanterelle mushrooms before putting them on
the pizza to concentrate the earthy flavors and really make them the stars of
this pie. Creamy, rich sottocenere cheese adds the assertive and indulgent
flavor of truffles while smoky bacon rounds things out.
Yields 2 10 inch pizzas
2 Artisan Fire Pizza Dough balls,
10 ounces
1/4 pound slab bacon, cut into 1/4
inch cubes (I used a bourbon maple
bacon made from Berkshire pork
belly)
1 ounce morel mushrooms
2 ounces chanterelle mushrooms, cut
in half
3 ounces shitake mushrooms
Extra virgin olive oil
Fine sea salt
Coarsely-ground black pepper
4 ounces sottocenere cheese
(a medium-soft Italian cheese laced
with truffles and with an ash rind), cut
into smallish pieces
4 ounces Quadrello di Bufala cheese
(similar to Taleggio but with a less
intense odor and more milky taste),
cut into smallish pieces
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Cook the bacon in a skillet until done but not crisp. Reserve.
Toss the mushrooms in olive oil and season liberally with salt and
pepper. Either place them in the pizza oven on a fajita skillet and roast
until browned, about 5 minutes; or grill them directly over a hot fire
on the grill for about the same amount of time. Remove from heat and
reserve.
Form one dough ball to a 10- to 12-inch pizza crust. Depending
on your personal preference, place the dough on a pizza peel with
enough flour or corn meal beneath to allow the pizza to slide easily
— or assemble your pizza on the work surface and then slide the peel
underneath at the last minute. Either way, the less time the dough
spends on the peel, the less likely it is to stick.
Top the dough with half of each type of cheese, half the mushrooms
and half the bacon.
Transfer to the pizza oven directly on the cooking deck and bake for 2
to 3 minutes until the crust is crisp and the cheese is melted through.
Rotate several times for even baking.
Repeat for the second pizza.