I made use of some lovely Dexter Burgers that needed using up, and thought they would make lovely meatballs, so I rolled them up into golf ball sized meatballs and then rolled and coated in finely chopped flat leaf parsley. I fried off in a cast iron skillet pan in a medium hot wood fired oven until browned on the outside. You could also do this on a BBQ with a lid or even indoors in the oven….
I then added a suitable amount of fusilli pasta that I had precooked to al dente, some chunks of mozarella and a carton of passatta with garlic and herbs, before coating with a layer of grated cheese, either cheddar or parmesan, drizzled over some olive oil, and finished off in the wood fired oven until the sauce was warmed through, the mozarella melted and stringy, and the cheese on top melted and slightly browned, this took 10 minutes in the wood oven.
Enjoyed simply outdoors with a green salad.
Two of my favourite ingredients for a Pizza, NDuja and Burrata, NDuja is a wonderfully fiery spreadable salami from Calabria that’s loaded with chillies, this works in harmony with Burrata a mozarella style soft cheese with an oozy creamy centre and a few fresh leaves of basil, cooked for a couple of minutes in the wood fired oven that I built myself, this is a perfect combination of creaminess and spice, I’ll let the pictures do the talking if it’s ok with you?
Cooked in a wood fired pizza oven or super hot indoor oven and topped with your toppings of choice, mine was napoli salami and pepperoni, basil and mozarella.
The dough puffed up lovely and gave a nice crisp crust, not quite as puffy as much usual dough, but good nonetheless, and with a great depth of flavour.
Enjoyed with a lovely cold Italian lager now that summer has finally arrived!
My lovely friends at Maddocks Farm have been hankering after a wood fired oven for a while now, and I can finally reveal their beautiful new oven.
I’m very proud of my own oven, as you have probably gathered, but this one is truly stunning, and the brickwork is wonderful, it’s a Pompeii style oven, and will prove wonderful to cook in. Their builder Luke, certainly has done a great job. I think there could be a lot of interest in this, so he might have a new sideline.
I’m looking forward to when it get’s fired in anger to see how it performs, and to having some great pizza where I’m not slaving in front of a hot oven for a change. Thanks for sharing your wonderful photos with me for all to see.
The great thing about getting your guests involved with the food at a party is that it’s such fun everyone having a go, and learning about food, and there is no better food for this than pizza. Everyone can make up their own bases, kids love this, and with a selection of traditional and unusual toppings, some great combinations can be had. This was my brother in law’s favourite, with tuna, olives, sweetcorn, and ahem pineapple. He loved it so all was good. The pizza’s cooked in my wood oven have real character, but you can cook these in an indoor oven too with the oven at maximum temperature and still get great results.
The oven managed to hit the highest I’ve ever taken it, as you can see 550 deg C, on the base of the oven, super hot! You can see on the base of the pizza the lovely mix of polenta, semolina and flour that I use to dust the peel, and stop the dough sticking, a few little burnt bits, but these all add to the taste of these rustic pizza.
I also included my personal favourite, loaded with a couple of different types of salami, and drizzled with chilli oil. Keep experimenting, enjoy and have fun!