Remember the pizza I made in April? It's in the blog titled, FRENCH STICK .
Well, Last night we made pizza again, and cooked it in the wood burner.
Just had to take a piccy of this dough, it's gorgeous and all ready to be rolled out to make the 4 bases.
The sauce today was made using half tin toms, 2t pesto, 1t olive pate, 12 leaves wild garlic, 1t umboloshi (plum pate) and 1t mango powder - the last 2 items are very tart and were used because we didn't have a lemon. Everything was whizzed to form a sauce, and then spread onto the 4 bases.
Add toppings of your choice. As ever ours revolved around the things we had in the fridge .... not much then, but plenty of olives and cheese and sweet potato.
- Let the fire die to the hot ember stage.
- Shut the air vent, to cool the fire.
- Put in an upturned bread tin, to act as a 'shelf'.
- Pop your pizza on top of the bread tin.
- Shut the door.
- Adjust the air flow/temperature to encourage it to cook well.
- Takes about 5 - 10 minutes - keep an eye on it.
Oh, how good it tasted.
GIVE IT A GO!!!
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