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wood fire cooked sausage

Wood Fired Oven Pot Holder

Oct 23, 2015

Many wood fired oven enthusiasts make more than pizza in their ovens and a favorite cooking accessory is a cast iron skillet.  Peter Reinhart, Todd Fisher and Brigit Binns all used Lodge cast iron skillets in their cooking demonstrations at the Forno Bravo Expo this year.  Peter cooked a melody of seafood in the skillet first, then cooked the pizza dough and added the seafood as topping to the pizza.... Read More

quik dough (2)

Quick Dough

Oct 05, 2015

What happens when you are missing an ingredient or two? What if you do not have the time you need to make your dough? Read More

2015 Expo 109 (2) (540x443)

Roasted Tomato and Gulf Shrimp on Sweet Cream Grits

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA. Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMain Dish CuisineSeafood Servings 4 people Servings 4 people Roasted Tomato & Gulf Shrimp on Sweet Cream Grits 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print... Read More

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The Stella Nutella

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Ricotta Nutella Caramel Using your favorite pizza dough, spread the Nutella evenly, cover with ricotta and pour caramel over the top.  Fold the dough over in half, close edges and bake as a calzone.  Finished with caramel, cinnamon, sugar and sea salt. Read More

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The Volcano

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Bianco DiNapoli Rustic Crush Tomatoes Mozzarella Spicy soprasetta Jalapeño peppers Oven-roasted pineapple Red pepper olive oil Using your favorite pizza dough, spread the Bianco DiNapoli tomatoes evenly, cover with generous amount of mozzarella, tear bite-size amounts of soprasetta, sprinkle jalapenos evenly, lay oven-roasted pineapple slices... Read More

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The Spicy Pear

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Mozzarella Sliced Pears marinated in lemon and sugar Jalapeño peppers Using your favorite pizza dough, spread mozzarella evenly, cover with slice pears and sprinkle jalapeno peppers. Read More

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The Fun Guy

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA.   Ricotta Mozzarella Garlic olive oil Crimini, white and portobello  mushrooms Leeks Using your favorite pizza dough, spread ricotta evenly, cover with mozzarella, distribute sliced mushrooms and leeks, sprinkle olive oil evenly. Read More

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The Fresh King

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by Vito Romani, owner of Stella’s Pizza Pie mobile catering based in San Diego, CA. Ricotta Mozzarella Prosciutto Finished off with fresh arugula Shaved Parmesan, garlic olive oil, fresh squeezed lemon Using your favorite pizza dough, spread ricotta evenly then cover with mozzarella.  Tear prosciutto and distribute evenly.  While pizza is cooking, marinate arugula with parmesan, olive oil and lemon.... Read More

Calamari and Chorizo Pizza

Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego

Oct 01, 2015

This recipe was demonstrated at the 2015 Forno Bravo EXPO by author and culinary instructor, Brigit Binns, owner of Refugio Paso Robles.   If your fennel is missing its feathery green tops, scatter the finished pizza with roughly torn fresh dill.   1 tablespoon extra-virgin olive oil, plus extra for drizzling 1 small bulb fennel, quartered, cored, and slivered crosswise (greens reserved for garnish) 1 tablespoon medium-dry white wine, such... Read More

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