Chef Tom fires up the Ooni Koda 16 Pizza Oven for Meatball Pizza featuring scratch-made meatballs, fresh San Marzano tomato sauce and easy pizza dough!
Chef Tom fires up the Clementino Wood Fired Oven for his scratch made Chicken Meatballs with Mushroom Gravy. Served on a bed of Yukon Gold Potato Puree, this is some seriously tasty winter warming comfort food!
Bacon & Onion Flatbread: also known as Flammkuchen, Tarte Flambee, or Alsatian Pizza. Chef Britt shares a slice of Alsace with this ultra-thin flatbread fired on the Gozney Roccbox!
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!