Tuscany wood fired pizza oven

Our newest addition the Tuscany wood fired pizza oven is perfect for your backyard and light enough to easily move around your patio. Our Tuscany wood fired oven combines old world pride and craftsmanship with the latest in wood fired oven manufacturing technology.  This authentic Italian wood-fired oven gives you the performance found in Italian restaurant wood fired ovens in a design you can take anywhere.

Turkey Cranberry Wreath

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the apple pie goes in. Every 15 minutes, turn apple pie so the other end faces the fire.


2 packages (8 ounces each)
1/2 cup mayonnaise
2 tablespoons honey Dijon mustard
1/2 teaspoon coarsely ground black pepper.
2 cups cooked turkey, chopped (about 12 ounces)
1/2 cup celery, sliced
3 tablespoons fresh parsley, snipped
1/2 cup dried cranberries
4 ounces Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped
1 egg, separated



1. Heat Pizza Oven to 375F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of Baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using Dough and Pizza Roller. (Points will overlap in center, do not seal.)

2. Measure mayonnaise, mustard and black pepper into classic batter bowl. Chop turkey using Food Chopper. Slice celery using Chef's Knife. Snip parsley using Kitchen Shears. Add turkey, celery, parsley and cranberries to Batter Bowl. Grate cheese into Batter Bowl using Deluxe Cheese Grater. Mix filling using Mix 'N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

3. Coarsely chop walnuts using Food Chopper, sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.

4. Separate egg over Small Batter Bowl using Egg Separator. Beat egg white lightly; brush over dough using Pastry Brush. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve®.

Yield: 10 servings
Recipe found in Season's Best Recipe Collection (Fall/Winter 2000)

Wood Fired Apple Pie

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the apple pie goes in. Every 15 minutes, turn apple pie so the other end faces the fire.

1 pie = 2 crusts (10 inches)

Ingredients for Crust:
2 2/3 cup flour
1 tsp. salt
1 cup shortening
7-8 tablespoons ice water

Mix flour, salt & shortening; cut in with pastry cutter. Add water last. Roll into a ball. You may refrigerate or roll out right away.

Ingredients for Filling:
12-14 apples (Golden Delicious, regular size)
¾ cup sugar
2 tablespoons flour
1 tsp. cinnamon
¼ tsp. nutmeg

Peel and slice apples. Mix all ingredients together. Make sure to fill pie all the way before baking.  Brush crust with milk and sprinkle with sugar.  Poke with a fork. Bake 1 hour at 350° F and put cookie sheet under pie.

* Put cut-outs on after milk & sugar. *

Wood Fired Stuffing

Baking in a Wood Fired Oven: After pushing the coals to the back of the wood fired oven near the wall, brush the ashes off of the floor.  The chunks of glowing hardwood coals should have little or no flame when the stuffing goes in. After 15 minutes, turn stuffing so the other end faces the fire.

Ingredients:

1 lb. coarsely ground Italian sausage, crumbled

2 lbs. mushrooms, chopped

1 head celery, chopped

2-3 onions, finely chopped

1 pkg. Mrs. Gibbon’s Cornbread Stuffing (use only 1 pouch)

Direction:

Sauté sausages. In another pan, sauté mushrooms. In yet another pan, sauté everything together celery and onions.

Mix everything together and add cornbread stuffing.

Place in a greased 9x13 casserole. Add stock (not too watery).

Bake for 30 minutes at 350-375°, first covered, then uncovered.

If too dry, add stock.

Luxury Outdoor Kitchen Installation

We enjoy some of the best weather in the San Diego area. Outdoor living space gives you a place to prepare meals in your outdoor kitchen, entertain or relax with family and friends.

From exposed beam construction to retractable glass walls this outdoor living area was designed for serious outdoor entertaining.

Click Here to view a tour of this luxurious outdoor living space.

We supplied the client with the wood fired ovens for this outdoor living space.

Wood-fired Oven Roasted Potatoes

Ingredients:

8 medium Yukon potatoes

Extra virgin olive oil

Salt & pepper

2 sprigs of fresh rosemary

2 cloves of garlic, chopped

Peel and wash the potatoes, and cut them into bite-sized pieces. Place them into a greased casserole. Season the potatoes with salt and pepper, drizzle with olive oil, and sprinkle with garlic and rosemary. Bake at 400^oF (200^oC) for approximately 1 hour. These are very easy and delicious. Enjoy!

Serves 4

Prosciutto & Arugula Pizza in a Wood Burning Oven

Use one of our Forno wood burning ovens to create this light summer pizza.

Basic pizza dough (recipe on previous blog)
Flour, for rolling out dough
Extra virgin olive oil
Thinly sliced prosciutto Fresh arugula, washed
Parmigiano Reggiano shavings

Roll out pizza dough, adding flour as needed to prevent sticking. Drizzle with olive oil and bake directly on stone in wood-burning oven at about 600-700F (300-350C) until crisp and golden-brown on the edges. Remove from oven and top with prosciutto, arugula, and parmigiano. Serve right away.