The Wood-Fired Blog
Morel, Asparagus, & Leek Pizza
May 29, 2019Special thanks to Greg Higgins, who installed a Professionale 120 at his home in Oregon, for this dough and pizza recipe. He shares his Forno Bravo oven creations on his Facebook page, Pizza Monday. Notes on Greg’s Pizza Napoletana Dough: This is my favorite pizza dough using “00” pizza flour. It’s based on a classic Neapolitan dough ratio. We typically mix the dough around noon on Pizza Monday. After an... Read More
Clam Pizza Recipe
Sep 19, 2016Clam Pizza Recipe submitted to our Community Cookbook contest by Adam. Sweet clams with a pinch of brine, and a nice hit of garlic, all on a perfect crisp yet tender and moist crust. Perfetto! Read More
Wood Fired Canadian Beaver Tails
Oct 09, 2015Thanks to Donna P. for submitting this wood fired recipe! Delicious wood fired dessert or snack that reminds you of your childhood. 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
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
Happy Thanksgiving …. S’more Pizza
Nov 27, 2014Happy Thanksgiving, best wishes to you, your family and friends this holiday season. So much to be thankful for this year, as it is for most, family tops my list. New to my list this year is my amazing Forno Bravo oven. The simplest of gestures of hosting a pizza night for family and friends has become a wonderful reminder of how fulfilling it is to gather around the table... Read More
