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Pizza in the Wood Fired Oven

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.