The Wood-Fired Blog
Lobster and Asparagus Pizza
Dec 29, 2020Hailing from the province of Ontario, Canada, Chief Psychologist and professor, Dr. Jon Mills, is a long-time fan of wood fired cooking. He submitted this recipe for our 2020 Recipe Contest and we think it looks and sounds amazing! Cooking new dishes always involves an element of risk, but they can also yield many happy surprises. This pizza is one of those winning flavor combinations. Notes from the Chef: “This... Read More
A Few of My Pizza Oven Favorites
Oct 26, 2015A little more than a year has taught me a few things about pizza out of a Forno Bravo pizza oven. To name just a few: the woods and the flavor of smoke, the fire and how to trust in the dome-licking flames, the illusion of controlling the dough, yeast, humidity and time, and of course the toppings–spicy, sweet, tart, bold, creamy, sharp and all delicious. The most important lesson... Read More
Wood Fired Chicken Pesto Apricot Pizza
Sep 22, 2015Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the spring and summer seasons, this recipe highlights the sweet ripeness of apricots combined with the tart creaminess of goat cheese. Add savory chicken meat and a sharp pop of homemade pesto, and you have a complete feast with just one pizza. Until next week, feast well. – Chef Bart Get all the flavors... Read More
Tuscan Bread
May 26, 2015This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More
A pizza party … a recipe
Dec 06, 2014A few nights ago, I had the F&B team over for pizza after a long day of strategic planning. Being all foodies, we were excited to all throw our hats into the cooking ring with the Forno Bravo Wood Fired Oven. Unfortunately, it was a cold, wintery mix kind of night in the mid-Atlantic, but nothing a large market umbrella couldn’t handle. The evening was wonderful, full of laughter, stories, camaraderie,... Read More
Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil
Aug 27, 2012If some evil, freedom-hating pizza dictator locked me in a cage and told me I could only have one topping on my pizza for the rest of my life, I would probably go with mushrooms. So here’s a recipe for a simple, more “traditional” pizza sporting some flavors that play well together, while still highlighting my personal desert-island topping. You will notice that I roast my mushrooms before I put... Read More
Tomato, Basil, and Goat Cheese Tapas
Dec 19, 2011You can prepare the tomato base ahead of time, add it to a dish with a slice of goat cheese in the middle and grill it in your wood oven until the cheese is melted/toasted. Serve on toast points. Read More
