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The Wood-Fired Blog

Leek and Meyer Lemon Pizza

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

strata, bread pudding, crab meat, artichokes, recipe

Crab and Artichoke Savory Bread Pudding

Jun 20, 2016

Isn’t it frustrating to let the oven’s residual heat go to waste? Here’s a recipe that gives you the opportunity to make a delicious brunch dish for the next day, after you’ve cooked up a feast the night before. I had a pizza festa on a recent Saturday night for some friends who were staying with us for the weekend. I made a dozen assorted pies, but a few of... Read More

potato, radicchio, pizza, brigit binns, wood fired pizza, wood fired oven, pizza oven

Potato and Radicchio Wood Fired Pizza

Jun 17, 2016

Potatoes are not a typical pizza topping in the USA but the cutting-edge pizzerias of Rome and Naples love to add the starchy root to a crisp and golden pie. Here, the blissful flavor of charred radicchio and the salty tang of prosciutto provide an earthy balance, while cool fresh mozzarella and a whisper of fresh oregano ties it all together into happy harmony. Makes one @13-inch pizza; may be... Read More

lobster pizza

Wood Fired Lobster Pizza

May 24, 2016

It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept... Read More

Beans (2)

Wood Fired Global Baked Beans

May 19, 2016

Be honest. Are you still opening cans of Heinz 57 when it comes to culinary pals for your hot dogs? You’ve gone to so much trouble shopping for great ingredients (my absolute favorite dogs come from Northwind Farms in Tivoli, NY), but you continue to underestimate how delicious homemade baked beans can be, especially from a wood fired oven. Step it up, my friends. This wood fired recipe crosses many... Read More

pizza, wood fired pizza, brigit binns, brigit binns recipe, bella outdoor living

Rapini, Salami, Meyer Lemon and Robiola Pizza

May 16, 2016

It’s not that I dislike putting tomato sauce on pizza—and even if I did, I wouldn’t admit to it here!—but I like to let the dough shine through in all its glory, with a light topping of rustic greenery and salumery. Here’s an excellent example of my California Wine-Country style with pizza: we use admirable restraint with the amount of toppings, but all the flavors are big and powerful. My... Read More

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Oohey Gooey S’mores

May 09, 2016

Oohey Gooey S'mores 12345 Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Who doesn't love S'mores?? But crowding around the front of your wood burning oven, while everyone is trying to stuff their arm into the oven to toast a marshmallow over the remaining embers after dinner is a bit of a buzz kill. Out comes the cast iron skillet and in goes all the yum yum' needed... Read More

Finished pizza (640x427)

Olives and Lemons Spring Pizza

Apr 29, 2016

Springtime is just warming up, here in New York State’s Hudson Valley. We’ve had some glorious, sunny days in the past few weeks but we’re not safe from hard frosts yet. That means there’s not much in the way of local Spring produce. Be grateful, you warm weather friends with your green garlic, sweet Spring onions, enticing asparagus, and fragrant herbs from the garden. In the meantime, I’ve been thinking... Read More

MorelAsparagusPizza

Morel, Asparagus & Leek Pizza

Apr 25, 2016

 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. 4-6 oz.     Morels – cleaned and sliced 1 c.          Asparagus – washed & 1″ bias cut 1 c.          Leeks – washed & finely minced 2 c.          Asiago – grated 1 c.          Feta – crumbled Extra virgin olive... Read More

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