This is the best eggplant dish we’ve had yet. It bakes in a single, covered glazed terra cotta baking pan, and uses both dome heat and hearth heat to make a great vegetable dish. You only have to remove the pan a couple of times. Read More
This is a very simple, no nonsense, quick to prepare dish you can make easily in your wood-fired oven. It’s a big, satisfying meal that’s especially welcome in fall and winter. It’s very flexible, too, so experiment with different ingredients, especially vegetables. All you need with it is a green salad, good bread for dipping, and red wine, of course. You can double it for a crowd. Freezes well, but... Read More
This recipe from Jim in CT takes the pork loin taste and combines it with leeks. The result makes this a great wood fired pizza recipe for you to try! Read More
