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Mediterranean (Greek?) Pizza - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Mediterranean (Greek?) Pizza

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  • Mediterranean (Greek?) Pizza

    We had a nice break in the cold weather Friday and fired up the oven.

    We concocted a pizza based on the ingredients in a Greek salad. I'm not sure whether to call the pizza Mediterranean, Greek or something else. But it sure was GOOD!

    We started with the standard crust and sauce (Forno Bravo's San Marzano no-cook recipe).

    Toppings: shredded cooked chicken breast (we used canned), diced Calamata olives, chopped fresh spinach, a little diced onion and topped with feta cheese.

    It was eaten so fast, I almost didn't get a picture of it.

    Ken H. - Kentucky
    42" Pompeii

    Pompeii Oven Construction Video Updated!

    Oven Thread ... Enclosure Thread
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  • #2
    Re: Mediterranean (Greek?) Pizza

    Uhmmmm , does that look Good! Yes it does.

    Nicely done!



    • #3
      Re: Mediterranean (Greek?) Pizza

      One of my favs! You get a bit overwhelmed by it if you eat it all the time. I use a motzarella base on tomato sauce, calamata olives, fetta cheese and red onions on top, which carmelize nicely in the oven. I'll make another in a year or so.
      Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



      • #4
        Re: Mediterranean (Greek?) Pizza

        Just for fun!
        Actually, the picture below is one of a real Greek pizza, it was taked in the Santorini Island, during a lunch.
        The second pic is of one antique oven used in the Greek empire.
        And the third is mine, working in my own oven (Greek pic too) <G>



        • #5
          Re: Mediterranean (Greek?) Pizza

          Summer Lovers was filmed there -right?. Great food, pea gravel beaches, beautiful women, windmills, volcanic caldera, blue domed-white buildings perched on cliffs. Old men riding donkeys and herding sheep with staffs. Minoan ruins dating back 3000 years? Volcanic caldera surrounded by deep blue Mediterranean Seas? A dream, I think. It doesn't exist. Come back to reality.
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.