Tagged with 'pizza recipe'

Chef Tom puts the Ooni Koda to work, cooking marinated shrimp, fire roasted peppers and Cajun béchamel for this Cajun Shrimp Pizza!

Chef Tom puts the DoJoe pizza attachment to work cranking out Pepperoni Pizza on the Kamado Joe Pellet Joe. Check out the scratch-made dough and pizza sauce that take this classic pizza to another level!

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

Picture an entire pepperoni pizza rolled up like cinnamon rolls, topped with buttermilk ranch dressing and served with tomato dipping sauce. We call it Pepperoni Pizza Rolls, and we bake it on the Yoder Smokers YS640s Pellet Grill!

Celebrate Saint Patrick's Day with Chef Tom and a St. Paddy's Pastrami Pizza Party in the Ooni Koda 16 Pizza Oven!

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.

Chef Tom fires up the Clementi Clementino Wood Fired Oven for his Jalapeño Popper Pizza featuring scratch-made dough, cheese stuffed jalapeños, smokehouse bacon, blue cheese crumbles and buttermilk dressing!

Chef Tom fires up the Clementi Wood-Fired Oven and bakes an amazing Wood-Fired Calzone, featuring scratch-made dough, mouth watering filling, cheese for days and a red sauce for dipping!

Soft, pillowy pretzels buns are the stuff of legend. The secret? A bath in lye and baked in a wood-fired oven! Chef Britt shows you how to make the best pretzel buns for your next cookout!

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!

Happy St. Patrick's Day! Let’s get green with some Chicken Pesto Pizza on the RoccBox Pizza Oven!

Chef Tom walks us through the Tips & Techniques needed to make the perfect Pizza Dough. Flour, water, salt and yeast. Simple and delicious!

Chef Britt stokes the Clementi Wood-Fired Oven to show you one of her favorite breads of all time: Bialys! This humble roll is filled with a simple caramelized onion filling and sure to comfort the soul.

Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this scratch made Barbecue Chicken Grilled Pizza. Wood fired, start to finish!

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!

Looking for a new seafood dish to mix things up? These Wood Fired Clams & Fresh Pasta are packed full of flavor and texture and perfect any time of year!

These wood-fired ovens come in three different sixes. Roughly translates to about 24×24 inches, 32×24 inches, or 40×32 inches. Perfect for any size backyard.

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!