Kalamazoo AFPO-BLK-LP, Use And Care Manual

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Zucchini Pizza Pinwheels
A lot like a calzone, but with a beautiful presentation, these pizza pinwheels are
wonderful starters for parties. Fresh zucchini melds with Spanish cheese and
sweetened tomatoes.
Yields 4 pinwheels
1 batch White Wine Pizza Dough,
about 28 ounces
1 cup grape tomatoes, quartered
1 tablespoon light brown sugar
1 cup shredded zucchini (1 fresh
zucchini should provide enough)
1 cup shredded manchego cheese
1/2 teaspoon fine sea salt
1 egg, beaten
Directions
Preheat the pizza oven for cooking with the upper burner control on
MEDIUM and the lower burner control on LOW.
Stir together the grape tomatoes with the brown sugar in a small bowl
and let sit for at least 15 minutes.
Spread the shredded zucchini out on a large cutting board and let it
air-dry for 15 minutes.
Discard the liquid in the tomato bowl and combine the tomatoes,
zucchini, cheese and salt in a large bowl.
Roll out the pizza dough into a square about 15 inches to a side. Trim
the large dough into four smaller, perfect squares, then roll those
thinner until they are each roughly 8 inches to a side.
Start with one square. Stretch the corners to elongate them, making
the dough into a four-pointed star. Transfer to a pizza prep peel
dusted with cornmeal. Spoon the zucchini filling onto the dough in
a square shape that is on a diagonal to the four-pointed star. Lift two
opposing corners of the star to the middle, folding over the filling and
firmly press them together between your fingers to join at the middle.
Repeat with the other two corners and then press the four corners
together at the middle.
Repeat to make a total of four pinwheels on your pizza prep peel.
Optionally, for more golden tops, lightly brush the top areas of the
dough with the beaten egg.
Turn the lower burner control to OFF.
Transfer the pinwheels to the pizza oven, directly onto the cooking
deck, and bake until golden brown on top and cooked through, about
7 minutes.