I often live vicariously through the blog posts of Merrill Bevan, Wood Stone’s Vice President of International Sales for our commercial ovens, as he reports in from around the globe. With over 10,000 Wood Stone ovens throughout the world, you know there are a lot of creative chefs turning out some amazing pies. My mouth watered as I read about the Pistachio Pizza served at Extra Virgin Pizza in Singapore and I knew I had to try to recreate it in my Wood Stone Home oven. It was just as delicious as I imagined…the tart, lemony arugula salad topping perfectly complemented the rich, nutty pesto and creamy fresh mozzarella. Equally intriguing was the most popular pizza on the menu at the Zizzi restaurants in London – the Diavala – a spicy pie with pepperoni, fresh green chiles and a hot and sweet brined red pepper called a Roquito, which seems to be popular in the U.K.. Not finding Roquitos at my local deli, I substituted Peppadew, a piquante red pepper which added the perfect briny sweetness to balance the heat of the other ingredients. Wanderlust temporarily averted by 2 new favorite pizzas in my repertoire!
-Chef Ann
- Pistachio Pizza -inspired by Extra Virgin Pizza in Singapore
- Diavola Pizza -inspired by Zizzi in London