In Part 4 of the Pizza series I show you how I make pizzas in the Wood Fired Oven.
Margherita
Tomato sauce, fresh mozzarella, olive oil.
Add fresh basil and olive oil after it has come out of the oven.
Pancetta with dill
Fontina cheese and sliced pancetta.
Once out of the oven add some dill, and olive oil.
Mushroom
Tomato sauce and Fontina Cheese.
Medley of mushrooms including button, shitake and morels.
Some sage and dried oregano.
Sausage pizza
Pork fennel sausage partially cooked, whipped burrata.
A mixture of sliced shallots, fennel, and leeks,
and some Fennel powder.
Pepperoni or Chorizo
Tomato sauce and grated mozzarella
Pepperoni or Chorizo, thin slices of red pepper (optional).
Potato and rosemary
Fontina cheese, and thinly sliced potatoes, rosemary, and olive oil.
Anchovy
Fontina cheese, sautéed onions, anchovies, black olives, and capers.
Pizza with Ricotta and Rosemary Pesto
Begin with garlic confit, chopped rosemary, and olive oil.
Just before the pizza is done sprinkle over some toasted pine nuts.
When the pizza is done add dollops of ricotta and rosemary pesto.
Pizza Pomodoro
A selection of roasted tomatoes, Mozzarella cheese,
some garlic that I’ve poached in olive oil, grated parmesan cheese, and olive oil.
When it comes out of the oven add some fresh basil
Prosciutto di Parma
Tomato sauce and fresh mozzarella.
When it comes out of the oven sprinkle over arugula and lay on slices of Prosciutto
Herb pizza
Fontina cheese, dried oregano, and a selection of fresh herbs including
Thyme, Sage, Parsley, Tarragon, Chives, cilantro, and fresh basil that
I’ll sprinkle over the pizza once it comes out of the oven.
And then lastly, I think it’s very important that you stay hydrated while making pizza,
so try to have a lovely bottle of Barbaresco on hand.