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dessert pizza with mascarpone

Dessert Pizza with Mascarpone and Fruit

Feb 17, 2019

Here is the recipe for the Dessert Pizza we made at 10 Speed Press. It is an after-dinner treat to share with your lucky someone. With a hint of lemon and nuts in the dough, the smooth richness of Mascarpone cheese, and the sweetness of fruit and powdered sugar, this delicacy is sure to please! Originally introduced to the Forno Bravo Community Cookbook in 2011, this recipe is still a... 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

prosciutto-and-radish-pizza

Prosciutto, Pesto, Radish & Romanesco Pie

Jul 06, 2015

I 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

Andouille Sausage And Pesto Pizza

Mar 30, 2015

Andouille 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

Caesar Salad Pizza

Feb 06, 2015

Gotta 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 Caesar... Read More

Damascene Pizza

Damascene pizzas

Sep 07, 2014

These pizzas from Damascus are not regionally known as pizzas. In essence, they are nothing but pizzas; they are even very similar to the Neapolitan pizza having the thin dough, and cook exactly like it in a minute or so in a WFO. However, they are not (regionally) known as pizzas but are named individually. This is a picture of the pizzas homemade by me and my wife today.   Damascene... Read More

pesto asparagus egg pizza

Pesto, Asparagus and Egg Pizza

Jul 16, 2012

I’ve been posting recipes here in the Forno Bravo cookbook for months, but oddly enough I have yet to tackle pizza, one of the cornerstone outputs of our wood-fired beauties. Perhaps it was a subconscious reticence to test my mettle against seasoned pros – like telling Mario Batali how to make pasta. But here we are: I’m posting a pizza recipe, and will be doing so for the next few... Read More

pollo fricassea

Pollo Fricassea (Chicken with White Wine)

Dec 30, 2011

Pollo Fricassea (Chicken with White Wine) 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMeat And Poultry Pollo Fricassea (Chicken with White Wine) 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseMeat And Poultry Ingredients 1 lb chicken legs and thighs or how much you want 1 onion diced 1/4 cup olive oil 1 cup white wine 1/4 cup pine nuts 1/4 cup olives... Read More

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