Sausage and Gorgonzola Stuffed Portobello Mushrooms
Jan 09, 2020About the Chef: Chef Anthony Iannone is the co-founder of the North American Pizza and Culinary Academy (NAPCA) in Lisle, IL (just outside of Chicago.) Originally from Queens, New York, Chef Anthony is an experienced chef who has worked in many high-end restaurants around the country, and the world! Now, as a chef instructor at the school, he specializes in teaching wood fired cooking, and many other dishes and styles.... 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
Roasted Tomato and Gulf Shrimp on Sweet Cream Grits
Oct 01, 2015This recipe was demonstrated at the 2015 Forno Bravo EXPO by Chef Todd Fisher, head chef at Tarpy’s Roadhouse in Monterey, CA. 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
Prosciutto, Pesto, Radish & Romanesco Pie
Jul 06, 2015I am back to pizza making this week, inspired by lesser-used, non-traditional toppings. I am also breaking the golden rule of not overloading the pizza with toppings. Romanesco broccoli or simply Romanesco plays the starring role in this vegetable-driven prosciutto concoction. So what is Romanesco? Credit to the Community Table Website for the best description I’ve come across: “Romanesco appears to be part psychedelic broccoli, part alien life form.” Technically,... Read More
Andouille Sausage And Pesto Pizza
Mar 30, 2015Andouille sausage originated in France and was brought to the US by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of Creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that... Read More
Caesar Salad Pizza
Feb 06, 2015Gotta give credit to my daughter and her affinity for Caesar salad for this recipe. Credit also goes to my son for grabbing the camera and documenting it for all to see. I would never claim credit for inviting such a combination but it certainly was a great reminder of a quick down and easy topping for a flavorful family favorite. Until next week, feast well. – Chef Bart Read More