The Wood-Fired Blog

Wood Fired Veggie Quiche

Aug 31, 2023

Andrea Colognese of the Jamestown Bread Project has created this wood fired veggie quiche that is magically rich and flakey, but light at the same time. It is a great way to use garden fresh vegetables and the residual heat from your oven the morning after a pizza party. Fresh veggies, delicious cheese, and a light, flakey crust make this a wonderful morning or lunchtime meal. Read More

Roasted Cauliflower Steak with Capers and Pepitas

Jun 13, 2023

This recipe is ideal for vegetarians, or anyone who loves making a healthy, full-flavored vegetable main or side dish in their wood fired oven. Follow along below with Chef Jose Fernandez of 1440 Multiversity as he cooks Cauliflower Steak to perfection in the video below! 1440 is a unique, nonprofit, immersive and online learning destination nestled in the heart of the California Redwoods. You can learn more about their educational offerings,... Read More

Super Tasty Veggie Pizza

Mar 15, 2023

During a recent Forno Bravo demo day in Colorado, our resident chef whipped up a quick veggie pizza that was a hit with our guests and staff. It proved once again that not all pizza needs to be meat-centric in its topping profile to be magnificent. A nice, light, vegetarian pizza can be the perfect inclusive and delicious appetizer or main dish for all of your guests, no matter what... Read More

Dutch Oven Baked Spatchcock Chicken

Oct 29, 2021

Spatchcock chicken is a fancy way of referring to a chicken that has been split in half and laid open for roasting. Chef Anthony Iannone of the North American Pizza and Culinary Academy demonstrates this technique for us, pairing his chicken with squash, zucchini, potatoes, thyme, and other fall flavors for an easy one-pot, no muss, no fuss meal for your dinner enjoyment. Follow along with Chef Anthony in the... 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

Miscellaneous roasted vegetables-cast iron pan

Wood Fired Roasted Vegetables

Sep 17, 2019

This yummy fall recipe is from our Forno Bravo dealer/installer friends at The ARCH Architectural Finishes, Flooring and More. “The cooler evenings are perfect for roasting, grilling, baking, and watching the glow! Enjoy this Sunday-night side dish of roasted vegetables made in our Forno Bravo Casa2G90 wood fired oven.” *Chef’s Note: Timing is everything with this recipe. You will be cooking similar items together in a progression, so that everything... Read More

Morel, Asparagus, & Leek Pizza

May 29, 2019

Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday.  After an... 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

Wood Fired Chicken and vegetables roasting on a rack

Bella Roasted Chicken

Aug 02, 2018

When roasting food in a wood fired oven, the Forno Bravo Refractory Pizza Ovens and the Bella Stainless Steel Pizza Ovens tend to behave a little differently. The Bella cooks predominately with reflective heat, while the brick ovens rely more on refractive heat (utilizing the oven’s thermal mass.) As a result, some recipes will need to be tailored slightly for the Bella, and your fire management and cooking techniques will need... Read More

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