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The Wood-Fired Blog

Naan Bread

Feb 24, 2020

Naan Bread is a versatile form of flat bread that has its roots in India and the Middle East. It is also super easy to make in a wood fired oven! This recipe for Lavender and Fennel Pollen Naan Bread is a gourmet adaptation of the basic recipe and brought to us by Chef Ryan Kirby of Wisconsin. Chef Kirby has a passion for making dishes with local, fresh ingredients. You can... Read More

Stuffed mushroom

Sausage and Gorgonzola Stuffed Portobello Mushrooms

Jan 09, 2020

About the Chef: Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.... Read More

Roasted Eggplant Dip-blue bowl-pita bread

Fire Roasted Eggplant Dip

Oct 30, 2019

Autumn is my favorite season—cooler temperatures, longer nights and best of all: harvest! Eggplant is among the best of the bounty. Delicious dips such as baba ghanouj (also called baba ghanoush) and muttabal are mainly roasted eggplant, with most recipes placing the fruit directly on a gas burner and roasting until the skin cracks. What better candidate for the wood fired oven? I picked up four eggplants to roast in... Read More

roasted chestnuts video

Roasting Chestnuts in a Wood Fired Oven

Dec 05, 2018

History & Harvest Season Chestnut trees once covered huge swaths of East Coast forests until a fungal blight arrived from Asia, killing off about 3.5 billion trees in the first half of the 20th century. But lucky me, two of the very few surviving productive trees are right behind my house in the Hudson Valley. So the last couple of weeks have been a race between me and the critters... Read More

Jalapeno and Pecan Pesto Pizza

Oct 16, 2018

Thanks to Kenneth Kingswell of Strega Nonas Oven mobile catering in Gainesville, FL for sending in this recipe! This is a great pesto recipe for people who are lactose intolerant or are vegan.  There is no dairy in this recipe whatsoever.  It’s a great addition to bruschetta, pizza, eggs, fish, and chicken.  Give it a try!  I’ve also made this with almonds & pistachios with great results as well. Jalapeno & Pecan... Read More

Wood Fired Peach Caprese Salad in white square bowls

Wood-Fired Peach Caprese Salad

Sep 06, 2018

This recipe was submitted by Chef John O’Neil of Dallas, Texas. His fresh take on a traditional Caprese salad is sure to be a hit! He shares: “My wife loves peaches in season, especially Texas peaches. Using wood-fired peaches in this Caprese salad instead of tomatoes is a fresh, summery change. The Bella wood fired oven gives a nice char flavor to the peaches to season up the salad, and... Read More

2 baked Eid Bread rounds coated in Olive Oil with Circle Pattern on top

Eid Bread (aka Wooden Mold Bread)

Sep 06, 2018

Thank you to home chef, Ahmad Zeabi, for sharing this special holiday bread recipe with us! In this recipe, we are traveling to the Middle East. Ahmad explains: In Horan (Daraa), in the far south of Syria, folks used to make this special bread in the Fitr and Adha Eids; the biggest annual celebrations in the local culture, hence the name. Families would customize their wooden molds. Originally, they looked at... Read More

Row of ham-wrapped baked peppers in white serving spoons

Date-Stuffed Peppadew® Peppers

Sep 06, 2018

We love having creative recipes in our Community Cookbook! So many of the best ones start with talented professional chefs and home chefs asking, “What if I…?”  Following is one of those recipes for you to enjoy.  Thanks, Chef John! “This is one of my family’s favorite dishes to make when we fire the oven. It is a little spicy, a little sweet, and a little savory. It hits all of... Read More

Fire Roasted Figs and Spanish Cheese in fluted square plates

Fire Roasted Spanish Figs

Sep 06, 2018

This recipe from Chef John O’Neil uses Texas Blue Giant Figs and several delightful specialty cheeses. He writes: I love using Spanish cheeses for this dish because it feels and tastes like we are basking in the sun in Spain! The Mahon Mitica, Cordobes Mitica, and Tronchon all melt nicely, which makes them the perfect blend for slicing over the top of the figs. The Tronchon cheese is an aged cheese... Read More

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