Food + Fire is a collection of more than
150
recipes — ten years in the making —
that
celebrates the flavor of fire. With secrets
to grilling and barbecue to recipes fit for any
occasion, this cookbook captures outdoor
cooking at its finest. And the best part, you
don’t have to have a Kalamazoo Grill to enjoy
all these outstanding recipes, like this Zucchini Pizza with roasted garlic and pine nuts.
Photograph courtesy of
Kalamazoo Outdoor Gourmet
Makes
one 10-inch pizza
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat grill for indirect grilling
to 500° with a grill safe pizza stone
placed on indirect zone; preheat
for 1 hour with grill lid closed.
Gently form dough into a
10–12-inch pizza according
to instructions on page 50.
Evenly distribute dabs of garlic
across dough; then spread Campo
de Montalban on top.
Sprinkle parsley and pine nuts
over pizza, then place zucchini in
a crisscross pattern on top. Brush
zucchini with a little oil and drizzle
oil around the pizza. Sprinkle pepper
flakes and salt over pizza and transfer
to a pizza peel.
Transfer pizza to the stone, close the
lid, and bake until cheese is melted
and crust is brown, 10 minutes,
rotating 180° after 5 minutes.
Top pizza with Parmigiano-Reggiano
before serving.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per 1/2 pizza
Calories: 512
% Daily Value*
Total Fat 16g 24%
Saturated Fat 8g 40%
Cholesterol 34mg 11%
Sodium 1802mg 75%
% Daily Value*
Carbs 72g 24%
Protein 20g
*Percent Daily Values are based on a 2,000 calorie diet.
