A Halloween inspired sweet pizza - Toffee Apple! Caramelised apples with cinnamon, who needs teeth shattering apples on a stick?! Autumnal dessert pizzas are the way forward! Diversify away from savoury toppings and go sweet. Inspired by Halloween, this toffee apple pizza will appeal to kids and adults alike - just ditch the booze for [...]
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Toffee Apple
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Italian sausage, Kale, Mozzarella and chilli oil
You can't go wrong with an Italian sausage pizza, topped with crispy Kale, marinara and chilli oil. Magnificent! This pizza is mouth-wateringly good! It's hearty, super-tasty and brings together autumn-inspired ingredients suitable for a delicious supper. What's not to love?! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. [...] More -
Celeriac, Smoked Pancetta, Smoked Burrata
This white pizza follows the autumnal theme with thinly sliced celeriac, smoked pancetta and smokey, oozy burrata. This recipe is delicious and the earthy texture of the sliced celeriac paired with the smokey pancetta and burrata works a treat. One of our favourites! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can [...] More -
Pissaladière
Anchovies, onion confit, garlic and luscious black olives - what's not to love about this classic dish! Pissaladière is a culinary specialty originating from Liguria but also typical across southeastern France. This is our interpretation of this classic dish using a Neapolitan pizza base. Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which [...] More -
Rosti, grated potatoes, smoked pancetta, mozzarella and fried egg
What's more homely than a warming, carb-frenzied, cheesy pizza that takes inspiration from our Alpine friends. The rosti pizza! Yet another white pizza designed to wrap you up in a rich, comfy and decadent way! This amazing autumnal recipe will fill any empty stomach - potato, smoked pancetta, mozzarella - yum! Pizza dough This recipe [...] More -
Pumpkin, Kale, Red Chilli
Halloween and autumn inspired, this tasty white pizza blends the subtle taste of pureed pumpkin with kale and fiery red chilli. With pumpkins and squash in abundance throughout autumn, this pizza is unusually satisfying hit. It’s a great sharing pizza to start a Halloween inspired evening! Pizza dough This recipe uses Associazione Verace Pizza Napoletana [...] More -
Why are San Marzano tomatoes so good?
San Marzano tomatoes are the god of the tomato world. Grown in the Sarno Valley, just outside Naples, they take their goodness from the fertile volcanic soils of Mount Vesuvius and the gentle sea breeze of the Gulf of Naples. Sunshine is baked in. Picked by hand at their perfect ripeness between August and September, [...] More -
What goes into a white pizza
White pizza clearly lacks one thing. Tomato. But ‘lacks’ probably isn’t the right word. White pizza came from Rome’s traditional bread bakers, who threw a lump of dough in the oven to check its temperature. Over the years, they started wiping on olive oil, scattering salt and adding some garlic – until they realised they [...] More -
Best utensils and tools to cook the perfect pizza
The perfect pizza is a tall order, not least because ‘the perfect pizza’ is pretty subjective. For some, the perfect pizza has pineapple on it; for others, ‘perfect’ is a few basil leaves carefully placed on a Campania buffalo mozzarella and a sauce of San Marzano tomatoes grown in the fertile volcanic soil of Mount Vesuvius, all baked in a woodfired pizza oven.
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But regardless of the toppings, there are definitely utensils and tools that help you cook your perfect pizza. -
Best herbs to use on a pizza
The original Naples pizza used just a few fresh basil leaves to decorate the Italian tricolore inspired tomato-topped Margherita pizza. And the Associazione Verace Pizza Napoletana (AVPN) approves only a pinch of oregano if it’s for a Neapolitan marinara sauce. But purists are purists, and it’s great that they are protecting the original pizza for [...] More -
Why is AVPN so important in pizza cooking?
AVPN, the Associazione Verace Pizza Napoletana, is the international standard of the true Neapolitan pizza. It takes its place alongside authentication certificates created in the mid-90s for fine wine, olive oil, cheese and traditional goodies. These stamps of approval help discerning foodies pick out the products that follow strict guidelines, celebrate traditional methods and are [...] More -
What’s the difference between a New York and Chicago pizza?
New York pizza? Chicago pizza? Surely pizza is pizza, right. Wrong. These two iconic US cities have pizza at their heart, but they both have a very different take on pizza. And they are at the heart of a heated debate about which is the best. Passions run high. Late-night satirist Jon Stewart – a [...] More -
What cheese goes on pizza? Mozzarella is not the only cheese
Mozzarella is the cheese for pizza, right? Light and creamy, it’s designed to become melty, stringy yumminess on our pizzas – where else does it belong? Mozzarella and pizza are made for each other. How do I use mozzarella on a pizza? Slice, rip or grate mozzarella, it’s up to you. Sliced and ripped chunks [...] More -
How to make sourdough pizza
Sourdough pizza is next level. The flavour, the passion that goes into cooking it, the uniqueness of each one. Because every sourdough starter is different, so is every pizza it makes. Each sourdough starter has a personality of its own, a flavour and characteristic unlike any other. You can buy a sourdough starter online, but [...] More -
How to make perfect pizza dough
How do I make the perfect pizza dough?! Well there’s a question. There are pizza dough recipes galore out there, and one, from Associazione Verace Pizza Napoletana, that dictates exactly how to make the perfect pizza dough. For a 14-page breakdown , visit the association’s website to get the lowdown on the absorption, stability and [...] More -
How to cook the perfect pizza
What temperature should I cook my pizza at? The perfect pizza-cooking temperature is 450C – it’s the temperature of those gorgeous vintage wood-fired pizza ovens used by the same family for generations. *sigh* Ideally, when you’re cooking a pizza, you want heat enough to crisp the crust but not to destroy your toppings. Essentially, whether [...] More -
What goes into an authentic Italian tomato sauce
There is no single authentic Italian tomato sauce for pizzas. Families pass down recipes through generations, they adapt, improve, rethink the ingredients, always changing with the times. The only nailed down ‘authentic’ Italian tomato sauce is the one laid out by the AVPN, the Associazione Verace Pizza Napoletana, which insists all its tomato sauce ingredients [...] More -
Courgette, Chorizo, Manchego, Red Chilli and Smoked Paprika
This white pizza packs a punch with smokey chorizo, paprika and red chilli. The courgette adds freshness with a nice twang from the Manchego cheese. This is a delicious pizza with amazing smokey hints of flavour from the smoked paprika and chorizo. The courgette ribbons add a fresh textural crunch and the manchego subtly combines [...] More -
Chestnut, Trompette de la Mort, Girolle mushrooms, Truffle dust and mozzarella
This is a gem. Chestnut, Trompette de la Mort, Girolle mushrooms and truffle dust make for an amazing earthy, meaty pizza. And for pure decadence, add truffle dust or the real thing if available! Another white pizza with a trio of delicious, earthy mushrooms. This amazing autumnal recipe will substitute any meat-feast lover's pizza - [...] More -
Stuffed Squash
An autumnal gem - Stuffed Squash! This rustic stuffed squash can be roasted whole in the pizza oven for a vegan centre-piece. The stuffing fills the squash with a sweet nutty aroma and the hazelnut topping is delicious with the dried cranberries beneath. Method Preheat your oven to 300˚C and move the fire to one [...] More -
Bourbon Smoked Brisket
A smoked delight - Bourbon Smoked Brisket! I’ve been smoking food for many years and I love trying new combinations of wood, interesting smoker designs and forgotten cuts of meat. For this recipe I’ve tried to use my Alfa pizza oven as a hot smoker and a classic brisket was the perfect test. It really [...] More -
Rosemary & Olive Focaccia
The perfect appetiser - Rosemary and Olive Focaccia! Focaccia is a great starter served with a good olive oil and balsamic vinegar, dipped into winter soups or as a gourmet sandwich bread stuffed with meatballs and mozzarella. This recipe is fast and forgiving for first time bakers and you can top it with just about [...] More -
Monk Curry
Spicy and creamy - Monkfish Curry! This recipe uses Cornish monkfish for brightly coloured curry that’s easy to cook all in the one pot on the hot pizza oven floor. Try adding whatever vegetables arrive in your veg box and you can make it as spicy or mild as suits your taste by increasing the [...] More -
Dirty Scallops
The ultimate surf 'n turf starter. - Dirty Scallops! Pizza ovens are perfect for grilling shellfish dirty on the hot oven floor. This recipe combines a spicy sausage with sharp grapefruit and seaweed butter for the ultimate surf n turf starter. Method You can cook these scallops in your pizza oven when it’s warming up [...] More -
Wood fired Cornish Mackerel
The ultimate healthy fast food recipe - Mackerel and Tapenade! This recipe takes minutes to prepare and just moments to cook. The fierce heat of a pizza oven is perfect for roasting fresh fish without over cooking it and this herby stuffing is a twist on a classic tapenade. Method Preheat your oven to 250-300˚C. [...] More -
Chicken & burrata bake
A wood fired twist on a chicken parmigiana - Chicken and Burrata Bake! This recipe is my wood fired twist on a chicken parmigiana with a cheesy white sauce, bacon, fennel and celeriac instead of the more summery tomato combo. It’s topped with a decadent ball of burrata that melts into the bake with a [...] More -
Wood-fired Lemon Pepper Chicken
A wood-fired Spatchcock chicken - Lemon Pepper Chicken! This recipe makes the most of the high oven temperatures in a wood oven by spatchcocking the chicken to increase the surface area and allow for a faster, even cook that’s full of flavour. The juices are soaked up by the vegetable trivet of sweet potato, red [...] More -
Fire Roasted Monkfish
Fire Roasted Monkfish! Monk is a fish that can really handle the fierce heat of a pizza oven. The meaty texture absorbs robust flavours and takes on smoky wood tones. This recipe uses paprika, basil, tarragon and black olives for a Provençal style dish that’s delicious served simply with steamed rice or new potatoes. Method [...] More -
Cauli Steak and Kale Chimichurri
One of James' signature dishes - Wood-grilled Cabbage and Chestnut Butter! This is one of my signature dishes and it works a treat in the pizza oven. The kale chimichurri offers something earthy and metallic to go with the cruciferous cauliflower roasted in nutty brown butter. Method Preheat your oven to 300-350˚C. Move your fire [...] More -
Wood-grilled Cabbage and Chestnut Butter
Looking for some festive ideas for red cabbage recipes - Wood-grilled Cabbage and Chestnut Butter! If you are looking for some festive ideas for red cabbage recipes, then try this out in your pizza oven. The charred cabbage and chestnuts are sweet and earthy with a deep woody note form the oven. Rosemary brings lots [...] More -
Dirty Hassleback Squash
The perfect veggie Sunday roast - Dirty Hassleback Squash! This recipe is perfect to dig into with family for an autumnal Sunday roast. The hassleback squash can easily be teased apart in sections and served onto warm plates. The flesh is infused with individual layers of sage and topped with a comforting sweet crumble. Method [...] More -
Prosciutto, Artichoke and Smoked Burrata
This is a cracking white pizza recipe. Salty prosciutto ham, char-grilled artichoke hearts and oozing smoked burrata. Delicious! Sometimes simplicity works so well, why complicate ingredients?! Delicious prosciutto, artichokes and mouth-watering smoked burrata - it's a pizza that's hard to beat! Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found [...] More -
Cornish mushroom pizza
An amazing Autumn-inspired pizza recipe! This autumnal pizza celebrates the earthy combination of mushroom with umami, sweet black garlic and aromatic herbs. Rich, creamy Camembert and elastic, milky mozzarella melted on a crisp pizza base is perfect finished with truffle oil. Enjoy this rustic woodland-inspired pizza as a warming treat when raking leaves, pruning in [...] More -
You’re the Olive of my eye Pizza
An amazing olive and caper-inspired pizza recipe! On this pizza the humble olive provides a fresh, grassy seasoning that cuts through the rich melted cheese with ease. A couple of caper berries added to the top bring a mineral brightness to the classic tomato sauce. It’s a quintessentially Mediterranean flavour balanced by the charred crust [...] More -
Nero’s Fig & Cornish Blue Cheese
An amazing fig and Cornish blue cheese inspired pizza recipe! This recipe uses a black olive tapenade instead of a classic tomato or white sauce and roasted ham. Serve with a rocket and walnut salad and balsamic glaze. Pizza dough This recipe uses Associazione Verace Pizza Napoletana recipe which can be found here. Method Preheat [...] More -
Cornish surf n turf pizza
An amazing anchovy fillet paired with Cornish charcuterie pizza recipe! I love anchovy fillets paired with Cornish charcuterie for a double umami hit. This pizza is super simple but extremely satisfying. Local charcuterie may be slightly more expensive, but you don’t need much for a real explosion of flavour on your pizza. Pizza dough This [...] More -
Sloppy José Pizza
A radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate! This radical twist on a chilli beef pizza takes a Mexican inspired flavour combo with chilli and chocolate. The bitter dark chocolate grated over at the last minute accentuates the sweetness of the chilli beef and it’s [...] More -
Cornish Four Cheese Pizza
The Cornish Four Cheese Pizza - a crowd-pleasing pizza with all the bases covered! A crowd-pleasing pizza with all the bases covered. Good balance of tang from goat’s cheese, velvety rich Cornish camembert and creamy mozzarella finished with pungent Cornish Blue cheese and aromatic basil. Definitely one for the weekend as the cheese coma can [...] More -
Beef Rib Roast
A magnificent joint to roast in a pizza oven - rib of beef! This beef is dangerously tasty. It’s peppered with rich umami flavour and wood-fired aroma. The silken truffle butter keeps the joint moist and succulent. Herby undertones provide an aromatic finish. After resting serve warm for a winter show-stopper enjoyed with roasted root [...] More -
Potato, Onion Confit, Mozzarella, Rosemary
Carbs on carbs - what could be better?! This is a really tasty white pizza with crushed potatoes, onion confit, mozzarella and rosemary. Potatoes and onions are a dream combination but paired with mozzarella and rosemary sprigs, this pizza emerges from the shadows with a flavour packed punch. Sprinkled with sea salt, it's a savoury [...] More
