Brick-Oven Pizza

3 years ago

One of the perks of renting our early 1900s house is an antique brick oven in the backyard. Making brick-oven pizzas has been a learning process. Even after two years, Anthony continues to perfect the craft: first throwing the dough — how thin is too thin, really? — and then working with a temperamental heat source that is often swayed by the weather. We have made many pizzas, all of them delicious — just some a little crispier (or burnt) than others.

Tonight we enjoyed two of our favorites — classic Margarita (red sauce, plenty of basil, tomatoes and fresh mozzarella) and BBQ chicken (homemade BBQ sauce, spicy grilled chicken, rosemary, dried chipotle peppers, caramelized onions, bleu cheese and mozzarella).
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We enjoy this recipe for BBQ chicken on both pizza and wings:

SPICE MIXTURE

2 tbsp chili powder
2 tbsp paprika
1 tsp salt
1/2 tsp cayenne
1/2 tsp ground cumin
1/4 tsp ground cloves
3 tbsp extra virgin olive oil

In a small bowl, combine spice mixture. Place chicken in a large bowl, add the spice mixture and toss to coat evenly. Add olive oil and toss again. Cover the bowl and refrigerate for 1-4 hours.

BBQ SAUCE

3 tbsp tomato paste
1/2 cup ketchup
1/4 cup fresh orange juice
2 tbsp molasses
1 tsp chili powder
1/2 tsp red pepper flakes
1/4 cup brown sugar
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Stir together all ingredients in a medium mixing bowl. Slather onto chicken while grilling. Use remainder as pizza sauce.

 

 

 

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