Newsletter

February 2017 — Pizza Oven Recipes

Cedar-planked Shrimp roasting in the Kalamazoo Pizza Oven

Our Artisan Fire Pizza Oven is optimized for making incredible pizzas in your own backyard, but that’s not all. The intense heat it generates makes it extremely versatile, excellent for roasting meats, fish, and vegetables. Our customers often ask us what else they can cook in their pizza oven, so we have dedicated this issue to delicious foods that can be cooked in the pizza oven with that beautiful open flame. Cedar-planked Barbecue Shrimp is one of our all-time favorites. The Oven-roasted Clams were devoured as soon as we were done photographing them for the newsletter. And the Horseradish-encrusted Filet is so good that nobody can believe it isn’t cooked on the grill. For the final recipe, we’ve taken one of our most popular appetizers and adapted it from the grill to the pizza oven. If you haven’t tried our Asparagus Wraps with Crispy Speck and Herbed Cheese, now is the perfect time.

We’d love to learn about your favorite recipes for the pizza oven. Please drop us a note or send us some photos.

Cheers,

Russ Faulk


 


Cedar-planked Barbecue Shrimp

Cedar-planked Shrimp

Cooking on cedar planks infuses foods with a distinctive, aromatic flavor, and the pizza oven’s intense heat makes it ideal for plank cooking. Because the heat radiates from both above and below, you get maximum flavor from the plank, while also cooking the food quickly using the broiler effect. In fact, when your food is cooked quickly enough, there is no need to soak the plank.

For this recipe, we are keeping things simple, but if you’re looking for an additional dish to add to your plank cooking repertoire, you might want to check out our video with Mexican Street Corn and Macaroni-stuffed Poblano Peppers roasted alongside the barbecue-rubbed shrimp

Ingredients

  • 1 tablespoon chopped dried garlic
  • 1 tablespoon chopped dried onion
  • 1/4 cup turbinado sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon coarsely-ground black pepper
  • 10 large shrimp, 9 to 12 count, shells on
  • 2 bunches green onions
  • 2 cedar planks, 7 inches X 12 inches X 3/4 inch thick (see tip at the end of the recipe)
  • Metal cooling rack(s)

Instructions

Preheat the Artisan Fire Pizza Oven with both burners on HIGH.

To make the barbecue rub, combine the onion and garlic in a spice mill and grind to the desired texture. Grinding the chopped spices yourself makes for a more flavorful rub. Add the sugar, salt, paprika and pepper.

Peel and devein the shrimp, leaving the tails on. Partially butterfly the shrimp while you are deveining them.

Season the shrimp liberally with the barbecue rub.

For maximum flavor, you can lightly pre-char the boards quickly on a hot grill. This step is optional.

Arrange the shrimp on the cedar planks. Trim the green onions and arrange them alongside the shrimp.

Shrimp roasting in the pizza oven

Cedar-planked shrimp roasting in the Artisan Fire Pizza Oven

Place the cooling rack(s) in the pizza oven, and position the cedar planks on top of the rack(s). This helps keep the boards from burning too quickly.

Cook for 12 to 15 minutes, rotating the boards several times for even cooking. Keep a spray bottle of drinking water handy to douse any flames that might erupt at the edges or corners of the board.

Cedar-planked shrimp pizza oven video

Tip: Most pre-packaged cedar planks for cooking are thinner than we like to use. For cedar planks (and any other type of wood) we prefer to purchase 1x8 boards (a 1x8 is actually ¾ inch thick and 7 inches wide), and cut them down to the desired length. If you don’t have a saw at home, the hardware store or lumber yard will usually be happy to cut them for you.


Oven-roasted Clams

Oven-roasted Clams

Little neck clams are roasted open-faced in the pizza oven with a bit of garlic butter, bacon, poblano and panko. The high heat of the pizza oven roasts the clams quickly. The melted garlic butter pools in the shell, complementing the briny flavor of the clams, while the crispy panko crumbs offer the perfect crunch. Each bite sized morsel is simply delicious!

Ingredients

  • 3 thick slices of bacon
  • 1 poblano chile
  • 1 whole head of garlic
  • Extra virgin olive oil
  • Fine sea salt
  • 1 heaping tablespoon fresh flat leaf parsley, chopped
  • Freshly-grated zest of 1/2 lemon
  • 2 tablespoons unsalted butter, brought to room temperature
  • 1/4 cup panko bread crumbs
  • 1/4 cup finely-grated pecorino romano cheese
  • Rock salt or coarse sea salt
  • 18 little neck clams
     
  • Ridged cast iron grill pan for roasting the bacon
  • Cast iron fajita skillets for roasting the poblano and garlic
  • 10-inch cast iron skillet, or (even better) a lower-profile 10-inch pan

Instructions

Preheat the Artisan Fire Pizza Oven with both burners on HIGH.

To cook the bacon in the pizza oven (you can cook the bacon using any other method you like), place the bacon slices flat on a cold cast iron grill pan. Place the pan in the oven, directly on the cooking deck, and cook for about 10 minutes. Rotate once or twice for even cooking. Remove when the bacon is done, but not yet crispy. Reserve.

Garlic and poblano chile roasting in the pizza oven

Garlic and poblano chile roasting in the Artisan Fire Pizza Oven

Cut the top off of the whole head of garlic. Place in a cast iron pan with the cut side up. Drizzle olive oil over the top and season with salt.

Place the poblano on another pan, and put both pans into the pizza oven. Roast the poblano until blistered, about 15 minutes, turning once or twice. Transfer to a bowl and cover it with a plate to let the poblano steam as it cools. Roast the garlic until the cloves are soft, about 25 minutes, turning once or twice. Remove from the oven and allow it to cool.

Once the poblano has cooled, remove and discard the skin, then remove and discard the stem and seeds. Dice the chile and reserve.

Dice the bacon and reserve.

Squeeze the roasted garlic into a small bowl. Add the parsley, lemon zest, butter and a pinch of fine sea salt. Work together with a spoon and reserve.

In another small bowl, combine the panko and pecorino with 1 teaspoon of olive oil. Mix together thoroughly and reserve.

Place a thick layer of rock salt or coarse sea salt in the 10-inch cast iron pan to hold the clams

Open each clam and free the meat from the shell. Nestle the half with the clam meat into the salt. Discard the other half of the shell. Repeat with all of the clams.

Place a dab of garlic butter, a few pieces of poblano and a few pieces of bacon into each shell. Top them all with the bread crumb and cheese blend.

Transfer to the oven and roast until browned and bubbly, about 10 minutes. Rotate a few times along the way for even cooking.

Little neck clams roasting in the Artisan Fire Pizza Oven


Horseradish-encrusted Filet

Horseradish-encrusted Filet

As the creators of the Hybrid Fire Grill, you can imagine we have grilled far more than our fair share of steaks. But, you can also make a truly fantastic steak by roasting it in the Artisan Fire Pizza Oven. Give this recipe a try, and we are certain you will agree. This dish was inspired by the horseradish crust served at Wildfire steakhouses.

The filets take on a perfect brown crust from the intense sear of the cast iron. Because the steak is surrounded by heat, it cooks quickly. Even the sides are nicely browned, while the interior maintains a perfect, medium-rare. The horseradish crust adds a delicious bit of sophistication, and the slices of baguette soak up the rich, flavorful juices.

Ingredients

  • 3 tablespoons unsalted butter, brought to room temperature
  • 2 tablespoons prepared horseradish
  • 1/4 cup plus 2 tablespoons panko bread crumbs
  • 2 tablespoons finely-grated pecorino romano cheese
  • 2 thin slices of French baguette, roughly the same diameter as the steaks
  • 2 beef tenderloin steaks, about 2 1/2 inches thick, 12 ounces each, brought to room temperature
  • Extra virgin olive oil
  • Fine sea salt
  • Freshly-cracked black pepper
     
  • Cast iron pan(s)

Instructions

Preheat the Artisan Fire Pizza Oven with both burners on HIGH.

To make the horseradish crust, combine the butter, horseradish, panko and romano cheese. Split into two equal parts and form into two discs the same size as the filets. Reserve at room temperature.

Brush the steaks with olive oil on all sides. Season with salt and pepper.

Preheat the cast iron pan(s) in the hot oven, directly on the cooking deck, for 10 minutes.

While the pan is preheating, lightly toast the baguette slices directly on the cooking deck of the oven for about 30 seconds. Reserve.

Place the steaks in the cast iron pan(s) in the pizza oven. Roast for 6 minutes, rotating each steak 180 degrees in the pan(s) after 3 minutes. Carefully remove the pan(s) from the oven. Flip the steaks over, top with the horseradish mixture, and return to the oven. Roast for about 6 minutes more, again rotating the steaks 180 degrees after 3 minutes. Remove the steaks from the oven and check the internal temperature. The target temperature is 125°F.

Transfer the steaks to serving plates, placing each one on top of a slice of toasted bread. Let rest for 5 minutes before serving.

Tenderloin steaks roasting in the pizza oven

Tip: small cast iron vessels are great for oven-to-table serving. We have built up a collection of cast iron pans in various shapes and sizes for use in the pizza oven. Pans with very low sides, such as fajita skillets, are perfect for roasting meats because they allow more oven heat from the sides.


Crispy Speck-wrapped Pizza Oven Asparagus Appetizers

Prosciutto-wrapped Asparagus in the Pizza Oven

The pizza oven is perfect for appetizers at any outdoor party, and one of our most popular appetizer recipes is our Crispy Speck-wrapped Asparagus. The asparagus takes on a meaty flavor profile when roasted at a high temperature in the pizza oven – much different than the flavor of sautéed or steamed asparagus, which has a more grassy profile. This flavor melds beautifully with the herbed garlic cheese and crispy speck. A touch of fresh lemon zest brightens the taste.

Ingredients

  • 3 tablespoons Boursin garlic herb cheese
  • Finely-grated lemon zest from 1/2 lemon
  • 12 spears fresh asparagus, bases cut off
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 4 slices speck (like prosciutto, but smoke-cured)
     
  • Cast iron fajita pan

Instructions

Preheat the Artisan Fire Pizza Oven with the upper burner control on HIGH and the lower burner control on LOW. Preheat a cast iron fajita pan in the oven.

Combine the Boursin and the lemon zest.

Toss the asparagus in a bowl with the olive oil and lemon juice.

Lay out a slice of prosciutto on a clean work surface. Lay 2 asparagus spears across one end of the prosciutto. Place a dollop of Boursin mixture on the center of the spears. Press a third spear into the top of that. Roll tightly into the prosciutto slice to make the first bundle. Repeat 3 more times.

Place the bundles in the preheated pan and put the pan into the oven. Roast the bundles for about 4 minutes, turning once or twice with tongs until the prosciutto is crisp. Use caution to avoid overcooking the asparagus.