Pizza Expo 2013

Pizza Expo 2013

We just returned from Vegas and the wild and wacky event that is Pizza Expo! Wood Stone’s booth was action packed with all manner of aspiring pizzaiolos running in to bake pizzas in our ovens to be entered in the World Pizza Games. It’s no surprise to us that many of the winning pies over the years have been baked in a Wood Stone Oven…the world’s best bake must come from the world’s best stone hearth oven! During calmer moments, Chef Tim, Chef Mike and I turned out some pretty nice pies as well. I shared a couple of favorites from the Wood Stone Home recipe collection.

 – Chef Ann

Seasonal Pizza with Brussels Sprouts!

This time of year I can’t get enough of the darling of the cabbage family, Brussels sprouts. After making Brussels Sprouts Two Ways for Thanksgiving, we found ourselves with some extra leaves and it seemed only natural to try them on pizza. We loved them simply added to a traditional Pizza Margherita before baking, but also experimented with some other combinations. Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper is bursting with flavor and texture contrasts. Nutty sprouts, spiced pancetta, bright citrus, creamy cheese and the exotic allure of Aleppo pepper combine for a winning seasonal pie.

-Chef Ann

Pizza with Brussels Sprout Leaves, Pancetta, Lemon and Aleppo Pepper