September 2017 — The Pizza Issue

With the arrival of Fall and the kickoff to football season, our thoughts here at Kalamazoo often turn to pizzas. Rustic and hearty pizzas are the perfect food to enjoy as the air begins to cool and the leaves change colors. This issue of our recipes newsletter features three new pizza recipes, including Barbecue Pork Pizza, Zucchini Pizza and our Culinary Master Polly's massively popular S’mores Dessert Pizza. We hope you enjoy them!

Cheers,

Barbecue Pork Pizza

Succulent pulled pork is the star of this pizza, with an award-winning supporting cast of fresh jalapenos and pineapple. The Bourbon Barbecue Sauce serves as the perfect base, adding a delicious tangy flavor to the mix. This is a new take on a classic combination, and a great use for leftover barbecue.

Zucchini Pizza with Roasted Garlic and Pine Nuts

A simple pizza lets its ingredients shine, and this recipe is a great example of that approach. Fresh zucchini ribbons cook quickly in the hot pizza oven, melding with just the right amount of cheese. The toasted pine nuts add a nice crunch, while the red pepper flakes add a touch of heat.

S’mores Dessert Pizza

We’ve cooked this pizza at parties and demonstrations all over the country, and it is always a massive hit. All of your favorite flavors from the classic S’mores are here. The trick for that graham cracker taste is using cookie butter sprinkled with a bit of cinnamon. This pizza is a sticky, gooey, fun-loving, delicious mess, just like you would expect..

Paul Kahan Book Launch Party at Kalamazoo Culinary Center

Last Thursday night, legendary Chicago Chef and Restauranteur, Paul Kahan hosted a special event for the release of his new cookbook, Cheers to the Publican! Paul and his team invited friends and foodies to the Kalamazoo Culinary Center to celebrate the occasion. Guests enjoyed watching the chefs prepare recipes from the cookbook on Kalamazoo's high performance grills and pizza ovens.