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AnnouncementsFather's Day Pizza PartyChef Hagenmeyer's White Wine Pizza DoughAvocado, Goat Cheese and Heirloom Tomato Appetizer PizzaRustic Pizza with Baby Arugula, Pancetta and TomatoesSausage and Boursin Garlic Cheese Pizza with Sweet OnionsPear Dessert Pizza with Praline PecansWe Want To Hear From YouAbout Kalamazoo Outdoor Gourmet
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 Outdoor Kitchen Gallery Now OnlineKalamazoGourmet.com is already loaded with recipes, cooking tips and valuable information about building your own outdoor kitchen, but we keep working to add more inspiring content. Our new outdoor kitchen gallery is now live, showcasing amazing outdoor living spaces that just might inspire a renovation of your own. If you have an outdoor kitchen that you would like to see featured on our website, please drop us a line at hotg@kalamazoogourmet.com.
Chef Hagenmeyer's White Wine Pizza DoughEach batch of this delightful pizza dough yields enough for four pizzas about 10-inches round or one large pizza at about 17 inches. For the full Father's day menu you will need to prepare four batches. Do not quadruple the recipe. It is better to make four individual recipes.
Combine the water, yeast and pinch of sugar in a large bowl. Stir gently until fully dissolved and then wait two minutes. Gently stir in white wine. Add honey, salt and olive oil. Mix thoroughly by hand. Or, use a KitchenAid mixer with the dough hook attachment at low-medium speed. Mix in 1 cup of the flour to make a wet paste. Add remaining flour. If using a KitchenAid mixer, increase speed to medium-high, but be careful not to over-mix. Knead dough by hand on a lightly-floured board for 2-3 minutes. Place the dough in a lightly-oiled bowl and cover with a towel. Let rise for 45 minutes to an hour in a warm and humid environment (try putting the bowl on top of an oven set to 300 degrees or above an open dishwasher that has just finished running). The dough can be kept, tightly covered, in the refrigerator for up to 5 days. When ready to use place on a lightly-floured board. Use a rolling pin or your hands to stretch and shape the dough into a 16-inch to 17-inch pizza crust. Transfer the crust to a wooden pizza peel that has been sprinkled with cornmeal (to help the pizza slide off the peel), and assemble the rest of your pizza according to the recipes that follow.
Avocado, Goat Cheese and Heirloom Tomato Appetizer PizzaThis appetizer pizza is light and refreshing on a warm and sunny day. Mild goat cheese and buttery avocado are complimented by the bright flavors of fresh tomato and tart lemon juice.
Prepare the pizza oven or grill for baking pizza at 500°F (see our guide for perfect pizza on the grill at KalamazooGourmet.com). Roll out the dough and transfer to the pizza peel before preparing the avocado mixture. Squeeze the lemon juice into a glass or other non-reactive bowl. Slice the avocados into the bowl and stir immediately to coat the avocados. The citric acid will help prevent the avocados from browning. Add the salt and olive oil to the mixture and mash until it is the consistency of guacamole. Spread the avocado mixture onto the pizza dough and then top with the sliced tomatoes. Add pieces of goat cheese in the spaced between the tomatoes. Transfer to the preheated pizza stone and bake for about 10 minutes until the crust is crispy and nicely browned around the edges. Note: The best tip I know for selecting ripe avocados comes from Chef Rick Bayless. The color of an avocado is a good clue to how ripe it is (Haas avocados are usually turning black when they are ripe), but not always reliable. To select perfect avocados, press your thumb gently into the base of the avocado. The avocado should yield somewhat but resist enough that it doesn't feel mushy. Because the base of the avocado is the last to ripen, one that yields to gentle pressure is ready to use right away without being overripe.
Rustic Pizza with Baby Arugula, Pancetta and TomatoesThis pizza is colorful and delicious. Grape tomatoes lend a sweet flavor to compliment the salty pancetta, or you can use a variety of heirloom cherry tomatoes for a more colorful presentation. The pizza in the photo below uses a combination of small tomatoes, including Green Zebra, Black Cherry, Sun Gold, Yellow Pear and Grape.
Directions: Sprinkle the cheese evenly over the dough. Add the arugula, then the tomatoes, and then sprinkle the pancetta over the top. Transfer to the preheated pizza stone and bake for about 10 minutes until the crust is crisp and the cheese is browning.
Sausage and Boursin Garlic Cheese Pizza with Sweet OnionsThe secret ingredient in this pizza is the Boursin cheese that adds a rich and mellow flavor. Slicing the onions as thin as possible will help them cook through and bring out the sweetness (see mandolin recommendation).
Recommendation: After years of frustration with my old mandolin, I have finally found an adjustable mandolin from Kyocera that is easy to use, easy to clean and stays sharper longer thanks to its ceramic blade. The onions in this pizza and the pears in the dessert pizza were quickly and easily sliced to just .5 mm thick. It has become an essential tool in my kitchen.
Pear Dessert Pizza with Praline PecansI can't think of a better finale for a successful pizza party than this wonderful dessert pizza. The combination of fresh pears, creme fraiche and praline pecans is not too heavy, not too sweet, and very satisfying. Slicing the pears to a paper-thin thickness of half a millimeter allows them to just cook through without losing their texture.
Directions: Combine the creme fraiche and sugar in a bowl. Core the pears and slice paper-thin (see mandolin recommendation) to help them cook quickly. You can peel them first, but I prefer to leave the skins on. Layer the pear slices on the pizza, loosely folding each slice over on itself for a more airy pizza. Add the raisins and pralines and then drizzle creme fraiche mixture over the top. Transfer to the preheated pizza stone and bake for about 15 minutes until the crust is crisp and the edges of the pears are browning.
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About Kalamazoo Outdoor GourmetKalamazoo Outdoor Gourmet™ custom outdoor kitchen equipment delivers the ultimate in performance, luxury and quality. From hybrid grills that cook with any combination of wood, charcoal and gas — to powerful and energy efficient outdoor refrigerators, wine chillers, ice makers, keg tappers and freezers — to countertop pizza ovens — to weather-tight stainless steel kitchen cabinets — to the one-of-a-kind martini bar — the entire line is designed and built from the ground up exclusively for outdoor gourmet cooking and entertaining. You can learn more at www.KalamazooGourmet.com. |
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Hot Off The Grill! Archive
