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Capt Gregs Wood Oven Pizza Sauce Recipe

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  • 58limited
    Not sure how I missed this thread last August. There are some innovative ideas here and I will definitely try the sauce recipe.

    Leave a comment:

  • CaptGreg
    Wood Fired Canadian Beaver Tails

    1-2 Tablespoons melted butter
    1-2 Tablespoons brown sugar More or less to your liking
    1-1 1/2 Teaspoons cinnamon (I use light brown sugar)
    pizza dough for 12 inch pizza

    Roll out pizza dough into oblong shape.

    Bake pizza dough in wood fired oven until puffed golden. Remove when done.

    Slather with the melted butter, brown sugar and sprinkle with cinnamon.

    Leave a comment:

  • CaptGreg
    Nutella and Marshmallow Pizza

    4-6 tablespoons or Nutella or other hazelnut spread
    ½ - 1 Cup mini Marshmallows More or less to your liking
    pizza dough for 12 inch pizza

    Roll out pizza dough into circle, use fork to poke a few holes in it

    Bake pizza dough in wood fired oven until golden remove it before it gets to well done, you just want it stiffened up so it can be worked with.

    Spread Nutella on the pizza crust, top with marshmallows. This will cook FAST in the oven and you may need to turn a few times not to burn the marshmallows to much. I try and get them golden brown.

    Let it cool for a couple of minutes Cut and serve but also warn hot Nutella can burn, try to serve warm but not hot.

    Leave a comment:

  • CaptGreg
    Andouille Sausage & Pesto Pizza

    12 ounces andouille sausage sliced and precooked
    2 tablespoons basil pesto
    ½ Cup Gruyere cheese shredded *
    ½ Cup Mozzarella Cheese shredded
    ¼- ½ cup Arugula
    extra virgin olive oil
    Basil Pesto
    Dough for 12 inch pizza

    After forming the pizza dough, spread the pesto evenly on the dough base and top with Gruyere and Mozzarella cheese. Scatter the andouille sausage over the top, place the pizza in oven until desired doneness. Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil.

    *I sometimes use Baby Swiss, and sometimes substitute extra Gruyere or Baby Swiss for the Mozzarella

    Leave a comment:

  • jfmorris
    commented on 's reply
    Mmmm. I have fond memories of eating figs fresh from the trees until I got a stomach ache as a kid. I can honestly say I've never thought of them as a pizza topping, but this looks intriguing! Sweet from the figs, savory from the prosciutto. I bet its really good!

  • CaptGreg
    Bacon-Basil Pesto and Chicken Pizza

    Pesto sauce:
    1 Cup basil leaves
    1 clove garlic
    1/4 Cup bacon crumbled
    ¼ Cup Parmesan cheese
    1/4 - ½ Cup olive oil

    ½ - ¾ Cup Mozzarella shredded
    1 chicken breast
    2-3 slices bacon chopped
    Ground black pepper
    Dough for 12 inch pizza

    In a medium skillet, cook 6-7 slices of bacon (or more as desired). Finely chop of half of the bacon for the pesto sauce, while reserving the rest for topping.

    In the same skillet, cook chicken breast over medium heat until cooked through. Shred chicken and set aside.

    Add basil leaves and garlic to a food processor. Blend together until only fine pieces remain. Add Parmesan cheese. Blend until combined. With food processor running on low, slowly drizzle in enough olive oil until a spreadable consistency is reached. Transfer mixture to a small bowl. Stir in bacon.

    Spread bacon-basil pesto sauce in an even layer. Top off with shredded mozzarella, followed by bacon, chicken and finally a sprinkle of ground black pepper.

    Leave a comment:

  • CaptGreg
    Duck Confit and Fried Egg Pizza

    1/3 cup plus 1 teaspoon extra-virgin olive oil
    2 cloves garlic
    ½ cup Mozzarella shredded
    4 ounces shredded duck confit
    1 large egg
    1/2 cups baby arugula
    1/8 cup grated parmesan cheese
    Kosher salt and freshly ground pepper
    Dough for 12 inch pizza

    Warm 1/3 cup olive oil and the garlic in a small saucepan over low heat, about 30 minutes.

    Stretch the dough into a 12-inch round on a floured surface. Brush the dough with 3 tablespoons garlic oil; top mozzarella then with the duck.

    Meanwhile, fry the egg sunny-side up in a skillet with the remaining 1 teaspoon olive oil.

    Top the pizza with the fried egg, arugula and parmesan. Season with salt and pepper. Drizzle with truffle oil, if desired.

    I will sometimes crack a raw egg on top of pizza in center and let it cook on top of the pizza instead of frying the egg on the stove.

    Leave a comment:

  • CaptGreg
    This one is really good but takes some time and effort. you can actually divide this for two pizzas

    Fresh Corn, Poblano, and Cheddar Pizza

    1 large poblano chile
    Olive oil mister or cooking spray
    2 c. fresh corn kernels (about 4 ears)
    1 garlic clove, minced
    1 medium zucchini, quartered lengthwise and sliced 1/2 c. 1% low-fat milk
    2 large egg whites
    1 large egg
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 c. (4 ounces) shredded sharp cheddar cheese
    Dough for 12 inch pizza

    Place poblano chile on a foil-lined baking sheet; broil 10 minutes or until blackened and charred, turning halfway through cooking time.

    Place pepper in a zip-top bag and seal; let stand 10 minutes. Carefully remove skin, seeds, and stem, then chop pepper.

    Heat large skillet over medium-high heat. Coat pan with oil or cooking spray. Add corn, green onions, garlic, and zucchini; sauté 2 minutes or until just beginning to brown. Stir in milk; cook over medium heat 3-4 minutes or until liquid has almost evaporated. Cool slightly.

    In a large bowl, whisk together egg whites, egg, salt, and pepper. Stir in poblano pepper, corn mixture, and cheese.

    Spread over pizza dough and bake

    Leave a comment:

  • CaptGreg
    commented on 's reply
    more to come

  • CaptGreg
    commented on 's reply
    I'm a Bordeaux guy or bold Napa or Sonoma Cabs. Sometimes a ballsie Pinot Noir. * edit for my loved Hendricks Martini, dry, with just a touch of olive juice.
    Last edited by CaptGreg; August 29, 2021, 07:08 PM.

  • bbqLuv
    Pizza and PBR,
    What do you pair your pizza with?

    Leave a comment:

  • bbqLuv
    Have you ever noticed pizzas seem to be flat?
    Boboli Bread. BBQ sauce, roasted chicken, cheese.
    Last edited by bbqLuv; August 29, 2021, 09:53 AM.

    Leave a comment:

  • Mr. Bones
    Looks like a fun ride, I'm in!

    Leave a comment:

  • HawkerXP
    Thanks Captain!

    Leave a comment:

  • CaptGreg
    Pig and the Fig pizza

    Dough for 12 “ pizza
    .5 cup Balsamic vinegar
    extra virgin olive oil for brushing and tossing arugula
    4 large, plump fresh figs stemmed and sliced crosswise about ¼ inch thick
    2 – 3 ounces thick-cut prosciutto torn into small strips (I like extra)
    4 ounces mozzarella coarsely grated
    ½ - 1 cup arugula leaves, tossed with just enough olive oil to coat freshly ground black pepper

    In a small saucepan, reduce the balsamic vinegar over medium-low heat by about two-thirds, until syrupy. Set aside.

    Brush dough with olive oil, Spread Mozzarella on dough then spread the sliced figs, and prosciutto

    When pizza is done scatter with the arugula and drizzle with a little balsamic syrup. Enjoy!

    Leave a comment:


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