Banner Image

The Wood-Fired Blog

Lobster and Asparagus on Pizza

Lobster and Asparagus Pizza

Dec 29, 2020

Hailing 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, 2015

A 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 Apricot Pizza

Sep 22, 2015

Wood Fired Apricot Pizza 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Tart, creamy, sharp, savory, and sweet … just a few of my favorite things. Keeping with the summer season, 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 pesto, and you have a complete feast with just one pizza.... Read More

Tuscan Bread

May 26, 2015

This 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

Pizza Party

A pizza party … a recipe

Dec 06, 2014

A 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

roasted mushrooms

Pizza With Roasted Mushrooms, Cherry Tomatoes, Red Onion and Basil

Aug 27, 2012

If 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

Grilled Eggplant

Cold Grilled Eggplant

Dec 19, 2011

Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Cold Grilled Eggplant 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Ingredients 2 eggplants 1 red pepper 1 Cheese ball of fresh mozzarella 3 tbs olive oil 1 tbs wine vinegar 1 tsp Balsamic vinegar 2 tbs basil slivered salt Servings: Units:MetricUS Imperial Instructions Fire the oven until hot. This dish... Read More

Tomato, Basil, and Goat Cheese Tapas

Dec 19, 2011

You 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.   Tomato, Basil, and Goat Cheese Tapas 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseAppetizer Tomato, Basil, and Goat Cheese Tapas 12345 Votes: 0 Rating: 0 You:... Read More

Search

Archives

Have any questions?