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1. While pizza oven is preheating (with pizza stone or Kalorik pan inserted) , Dust a small
amount of flour onto your counter/surface then onto your pizza dough. Shape/stretch the
dough out to a 12" even pizza round, leaving a small outer lip for the crust. Then poke
your dough gently with a fork to get rid of any air bubbles.
2. Sprinkle a bit of semolina flour onto the surface of your pizza peel and gently move the
pizza dough round on top of the peel (the semolina will make it easier to slide/ transfer to
the Kalorik pizza oven pan or a pizza stone)
3. While the pizza dough is still on the peel, evenly spread your white sauce on pizza crust
in a circular motion, leaving space for the crust. Then evenly top with all your toppings
MINUS the crushed red pepper flakes, olive oil and fresh basil. Gently brush the outer crust
with a little bit of olive oil.
4. Slide pizza into the preheated Kalorik pizza stone or pan / shut the door and cook until
golden brown. Cheese should be melted and crust slightly browned (~4min) Watch
carefully and rotate pizza stone/pan for more even browning.
5. Take out your perfectly cooked pizza and top with your desired amount of crushed red
pepper flakes, olive oil, and fresh basil. Cut and serve immediately.
2-4 Servings
~4 Minutes, plus 20 min prep time
Chef's tips: Mix in fresh garlic into your olive oil for a flavorful crust. Give your dough time
to get to room temp if it was stored in the refrigerator, it will become easier to stretch. Use
low moisture mozzarella for best results.
Coconut Vanilla Oat Apples
Ingredients
Nonstick cooking spray
2 Green Apples cut in ½ and centers slightly core the apples to remove seeds
1 tablespoon coconut oil (melted)
Mixed coconut oat filling:
½ cup of rolled oats
½ cup of unsweetened shredded coconut
1 tablespoon coconut oil (melted)
1 tsp vanilla
1 tablespoon butter (melted)
2 tablespoons coconut sugar
¼ teaspoon cinnamon (or to taste)
Equipment
Knife for cutting
Apple corer or spoon
Spatula for mixing
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