Tagged with 'clementi pulcinella recipe'

Chef Tom fires up the Clementi Clementino Wood Fired Oven for some Buffalo Chicken Pizza!

Chef Tom fires up the Clementi Wood Fired Oven and walks us through the process of mixing, proofing, shaping and baking Wood-Fired Bread Bowls.

Elote: loved by corn-enthusiasts around the world. This Mexican street food is usually served on-the-cob, dunked in crema, and coated liberally with cotija cheese and chile powder. Here I run through how I adapted this into a dip that’s easy to enjoy in a party setting, or as an accompaniment for your next summer barbecue!

Chef Tom fires up the Clementi Wood Fired Oven and cooks up a wood fired steak and some scratch made white bean hummus for a Ribeye & White Bean Hummus Pizza!

There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!

We're taking components and techniques from a couple of recipes you may have come across here on The Sauce to make a wonderful grilled flatbread. The dough is the same dough we use in our pizzas, and the spatchcock chicken is a technique often utilized in our kitchen. Combine those things with a delicious cream cheese spread, caramelized onions, some greens, and a sweet and tangy apple balsamic reduction and you have a winning main dish or appetizer!

 Josh Cary and Chef Tom Jackson host a pizza battle, making both New York and Chicago Style pizzas and pitting them against each other.