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).

We enjoy this recipe for BBQ chicken on both pizza and wings:


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.


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.