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The Wood-Fired Blog

Soft Pretzel

Oktoberfest Wood Fired Pretzels

Sep 05, 2018

Served with stone ground mustard or a dip of smooth cheese sauce, who doesn’t love old world, soft German pretzels! This recipe is perfect for Oktoberfest and the fall season! We received it courtesy of guest chef, Anthony LaRocco, of Anthony’s Rustic Crust. He and his wife Debbie, run a mobile wood fired pizza concessionaire in Florida. As with most baking, measuring by weight is more accurate and yields more consistent results... Read More

Terracotta pot of Albondigas (Spanish Meatballs)

Albóndigas (Spanish Meatballs)

Jul 09, 2018

Albóndigas (Spanish Meatballs) 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Albóndigas, pronounced "al-BOHN-dee-gahs", meaning "meatballs", are a common staple at Spanish tapas bars. Light and flavorful with a rich tomato sauce accent, these can be served with bread for dipping or as a stand-alone item. CourseAppetizer, Meat And Poultry CuisineSpanish Prep Time 20 min Cook Time 25 min Prep Time 20 min Cook Time 25 min... Read More

Cooked Shrimp in a Cast Iron Pan with Basil, Lemons and a Glass of White Wine

Wood Fired Basil Shrimp

Apr 11, 2018

Sizzling shrimp straight from your wood fired oven then tossed with butter and basil! Enjoy this smart way to use your already hot oven to serve up another type of dish for your guests. This simple, quick shrimp recipe from Foodness Gracious makes a delicious appetizer. You can also pair the finished shrimp with pasta or another side dish for the main course! Wood Fired Basil Shrimp 12345 Votes: 1 Rating: 5 You:... Read More

Mama Gigi’s Scampi

Jan 08, 2018

Mama Gigi’s Scampi is a quick and easy dish! With garlic, shrimp, and butter as key ingredients, it is hard to go wrong. It can be served as a main dish or an appetizer, depending on what you pair with it. Chef Vito cooks in the Italian-style– a little of this, a little of that, add a bit of flair, and season to taste! Measurements in this recipe are not meant to... Read More

Wood Fired Strawberry Jalapeño Margarita

Sep 13, 2017

Wood fired strawberry jalapeño margarita (Serves 2 – Time 15 Minutes) Cocktail in a wood fired oven? Yes Please! This quick Backyard Session with Eric Wilson puts a wood fired spin on the classic strawberry jalapeño margarita. You still get the heat and the sweet along with the added complexity of caramelized fruit, cedar wood plank and the wood fired smokiness. Ingredients – 2 limes, medium to large, cut in... Read More

Ricotta and White Anchovy Flatbread with Preserved Meyer Lemon and Fresh Rosemary

Sep 09, 2016

In my one-woman campaign to pull red-sauce-aficionadoes kicking and screaming outside the pizza-box, here I offer a mostly-white “take” on flatbread (using my amazing 72-hour dough, of course) with a decided kick of salty, sour, and herbal notes. White anchovies bear as little resemblance to standard anchovies as burrata cheese to aged Parmiggiano: They’re both good, in their place, but sooo not interchangeable. Make the effort to get some of... Read More

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

Olives and Lemons Spring Pizza

Apr 29, 2016

Springtime is just warming up, here in New York State’s Hudson Valley. We’ve had some glorious, sunny days in the past few weeks but we’re not safe from hard frosts yet. That means there’s not much in the way of local Spring produce. Be grateful, you warm weather friends with your green garlic, sweet Spring onions, enticing asparagus, and fragrant herbs from the garden. In the meantime, I’ve been thinking... Read More

wood fired vegetables, wood fired recipe, red pepper, asparagus, pizza toppings

Roasted Vegetable Antipasti

Apr 11, 2016

Quick and easy roasted vegetables as appetizers or pizza toppings when you’re cooking in a wood fired pizza oven. You can even save any leftovers and make a frittata the next morning! Thanks to Bill Bell of Mercer Island, WA for submitting this recipe! Roasted Vegetable Antipasti 12345 Votes: 3 Rating: 5 You: Rate this recipe! Print Recipe Quick and easy roasted vegetables as appetizers or pizza toppings. CourseAppetizer Servings... Read More

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