Kalamazoo AFPO-NG, Use And Care Manual

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Grape and Ricotta Pizza
Thyme, bacon and honey add complexity to this savory and sweet appetizer.
Yields a 14 inch pizza
2 thick slices of bacon (I like Black
Forest bacon)
1/2 batch White Wine Pizza Dough,
about 14 ounces
1/4 cup high-quality ricotta cheese (it
should be easy to spread)
1 teaspoon fresh thyme leaves
Honey
Pinch of sea salt
12 large, red seedless grapes, halved
You will also need a cast iron fajita
pan or skillet.
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW. Preheat a cast iron fajita
pan in the oven.
Cook the bacon in the fajita pan until nearly crisp, flipping as often as
needed. Remove the bacon and cool on paper towels.
Form the dough into a 14 inch crust about 1/8 inch thick.
Transfer the dough to a pizza prep peel dusted with cornmeal.
Spread a thin layer of the ricotta cheese onto the dough.
Sprinkle thyme leaves all over.
Drizzle with honey. A little will go a long way. Start with just a couple
of teaspoons or so.
Sprinkle with sea salt all over.
Cut the bacon into squares and distribute on top.
Grapes can be added now, cut-side down and cooked as shown. For a
fresher flavor, add the grapes after the pizza comes out of the oven.
Transfer to the pizza oven directly on the cooking deck and bake for
about 3 minutes until the crust is crisp and the cheese is browned.
Rotate several times for even baking.
Remove, let rest for a minute or two, slice and serve.