Blog Post

Happy New Pizza!

A wonderful crust with fennel, mozzarella and fontina

A wonderful crust with fennel, mozzarella and fontina

We started the year stumbling upon a great pizza… Peter wanted to try a new dough recipe and invited his buddy Chris over for a taste. As it often happens, Chris brought a garnish to experiment with and we had one of our own (which actually was the extra stuffing that was left over from the ravioli Peter had made earlier). Try them both and decide which one you like best.

The Dough

Is an easy variation of our Neapolitan Pizza Dough and it makes for a crispier pie that holds up nicely to heavier garnishes. The variation is this: Add 1 cup of flour to the recipe, so 5 1/2 cups of flour instead of just 4 1/2 cups.

Fennel, Mozzarella, and Fontina Garnish

We used the dish Chris brought and made this white pizza… loved it!

  • 3 heads of fennel, quartered
  • 1 clove of garlic, sliced thin
  • 1 cup of vermouth or white wine
  • 1/4 stick of butter
  • salt and pepper to taste

Preheat oven to 425 F. Put fennel, garlic, vermouth, and butter in a metal pan and place in the oven. Once the butter is melted, take the pan out to baste the fennel, then back in the oven to bake for 20 to 30 minutes, or until fennel is tender. Let the dish cool.

Prepare the pizza pie and garnish with some of the baked fennel, sprinkling cut mozzarella and fontina cheeses on top. Slide pizza in the wood fired oven, bake for one and one half minute, rotate, and finish baking.

Slide pizza out of the oven and before serving, add some finely chopped parsley, grated parmesan cheese and optional, a little olive oil.

Potato, Gruyere, and Truffle Butter Garnish

Boil 3 medium potatoes in salted water.

Discard the water and pass the boiled potatoes through a ricer while still hot or mash them well. Add 1 tablespoon of truffle butter and 1/3 cup shredded gruyere cheese to the mashed potatoes and stir until melted.

Prepare the pizza pie and garnish with mozzarella cheese cut into cubes and then add a little bit of this potato mixture. Slide pizza in the wood fired oven that has been pre-heated to 650F bake for about one and a half minute, rotate pizza and finish baking. This is another “white” pizza (without tomato sauce) that we really, really loved. Great as an appetizer.

Buon appetito!

Related Posts

Looking Back, Looking Forward

A heartfelt thank you to all our friends and customers who share our passion

Getting Ready…One, Two, Three, Testing

Thanksgiving is around the corner and if you are planning to bake your holiday

Build a Good Fire

  Even in California the fall is showing off its first chill and some rain.

After the Fires… a Good Fire.

All our outdoor activity stopped for a long week as heat and forest fires

A Summer Birthday

Our friend Mike had his birthday party over the weekend and we brought one

Pomodori al Forno

It is so much fun to harvest in the garden early on a summer

Wood-Fired Goodness

Tomorrow is the 4th of July and there's going to be a whole lot

Life is Sweet

We've had such a spell of wonderful weather here in Los Angeles... the cool

Spring Around “Il Forno”

As spring vegetables make their appearance here in California, I get excited about fennel.


In Italy I got accustomed to good, organic produce and it is a vital

For the Love of Pizza!

At home, my husband Peter is the pizza maker, or as they say in

Two Words for 2009: Buon Appetito!

The Italian in me has the same attitude come good or bad times: let's

Christmas Around the Oven

In California we can pretty much entertain outdoors almost all year round and I

Chestnuts and Mushrooms

Fall is the season for harvesting and storing, for bundling up and sitting around

In the Beginning…

My fascination with wood fired ovens began in Italy.In the early seventies my parents