Get ready to fire up your taste buds with these 20 smoky wood-fired oven recipes that will elevate your cooking game! There’s nothing quite like the rich, bold flavors and aromas that only a wood-fired oven can provide. From classic pizzas and roasted meats to sweet treats and savory snacks, we’ve got you covered with our collection of mouth-watering dishes.
Whether you’re a seasoned cook or just looking for inspiration for your next dinner party, these recipes are sure to impress. So why wait? Fire up that oven and start cooking with the smoky flavors that will make your taste buds do the happy dance!
Stay tuned for more details on each recipe below…
Wood-Fired Margherita Pizza with Fresh Basil
Experience the simplicity and flavor of Italy’s classic pizza recipe, elevated by the smoky charm of a wood-fired oven.
Ingredients:
– 1 lb (450g) high-protein flour
– 1 tsp active dry yeast
– 1 tsp salt
– 1 cup warm water
– 2 tbsp olive oil
– 8 oz fresh mozzarella cheese, sliced
– Fresh basil leaves
Instructions:
1. Preheat wood-fired oven to 550°F (290°C).
2. In a mixing bowl, combine flour, yeast, and salt.
3. Gradually add warm water while mixing until dough forms.
4. Knead for 5 minutes; shape into ball and rest for 30 minutes.
5. Roll out dough to desired thickness; place on preheated pizza stone.
6. Drizzle olive oil over crust; top with mozzarella slices and fresh basil leaves.
7. Cook for 2-3 minutes or until crust is golden brown and cheese melted.
Cooking Time: 8-10 minutes
Smoky Wood-Oven Roasted Whole Chicken
Elevate your roasted chicken game with this smoky wood-oven recipe that yields a crispy, caramelized exterior and juicy interior. Perfect for special occasions or a weekend dinner.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup wood chips (such as applewood or hickory)
Instructions:
1. Preheat your wood oven to 400°F (200°C).
2. Rinse the chicken, pat dry with paper towels.
3. In a small bowl, mix together olive oil, smoked paprika, garlic powder, salt, and pepper.
4. Rub the mixture all over the chicken, making sure to get some under the skin as well.
5. Place the chicken in the wood oven and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
6. During the last 10-15 minutes of cooking, add wood chips to the oven to infuse the chicken with a smoky flavor.
Cooking Time: 45-50 minutes
Charred Wood-Fired Vegetable Medley
Experience the smoky flavor of a wood-fired oven with this simple yet flavorful vegetable medley. Perfect for a quick weeknight dinner or as a side dish for your next gathering.
Ingredients:
– 2 bell peppers (any color), sliced into 1-inch pieces
– 2 zucchinis, sliced into 1/4-inch thick rounds
– 2 yellow squash, sliced into 1/4-inch thick rounds
– 2 red onions, sliced into 1/4-inch thick wedges
– 2 cloves of garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your wood-fired oven or grill to medium-high heat.
2. In a bowl, toss together the bell peppers, zucchinis, squash, onions, and garlic with olive oil, salt, and pepper until they’re evenly coated.
3. Place the vegetable mixture directly onto the grill grates or in a cast-iron skillet.
4. Cook for 10-12 minutes, stirring occasionally, until the vegetables are charred and tender.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Crispy Wood-Fired Flatbread with Herbs
Elevate your outdoor cooking experience with this rustic, crispy flatbread infused with the freshness of herbs.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– 2 tablespoons olive oil
– Fresh rosemary leaves and thyme sprigs, chopped (about 2 tablespoons)
– Coarse black pepper, to taste
Instructions:
1. Preheat your wood-fired oven or grill to medium-high heat.
2. In a large bowl, combine flour, salt, and sugar. Gradually add lukewarm water, mixing until a dough forms.
3. Knead the dough for 5 minutes, then rest for 10 minutes.
4. Divide the dough into 2-3 equal pieces, depending on desired flatbread size.
5. Roll out each piece into a thin circle, about 1/8 inch thick.
6. Brush with olive oil and sprinkle with chopped herbs and coarse black pepper.
7. Place flatbreads in the preheated oven or grill for 2-3 minutes, until crispy and slightly charred.
8. Serve warm and enjoy!
Cooking Time: 4-5 minutes total
Wood-Oven Baked Garlic and Rosemary Focaccia
A classic Italian flatbread infused with the savory flavors of garlic and rosemary, perfectly suited for a wood-fired oven. This recipe yields a crispy crust, soft interior, and aromatic aroma.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 3 1/2 cups all-purpose flour
Instructions:
1. In a large bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, salt, garlic, and rosemary to the bowl; mix until a shaggy dough forms.
3. Gradually add flour, mixing until a sticky ball forms.
4. Knead the dough on a floured surface for 5-7 minutes, until smooth.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
6. Preheat your wood-fired oven to 425°F (220°C).
7. Punch down the dough, shape into a rectangle, and place on a baking stone or wood-fired oven grates.
8. Bake for 15-20 minutes, or until golden brown and crispy.
Cooking Time: 15-20 minutes
Blistered Wood-Fired Pepperoni Pizza
Savor the smoky flavor of a wood-fired pizza at home with this simple recipe. Blistered pepperoni and gooey mozzarella cheese create a deliciously rustic combination.
Ingredients:
– 1 lb pizza dough (homemade or store-bought)
– 8-10 slices pepperoni
– 2 cups shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– 1 tsp olive oil
– Salt, to taste
Instructions:
1. Preheat your oven to its highest temperature setting (around 550°F) for at least 30 minutes.
2. Roll out the pizza dough to a thickness of about 1/4 inch and place it on a baking sheet or pizza stone.
3. Arrange the pepperoni slices evenly over the dough, leaving a small border around the edges.
4. Sprinkle mozzarella cheese over the pepperoni.
5. Drizzle olive oil over the pizza and sprinkle with parsley.
6. Season with salt to taste.
7. Bake for 10-12 minutes or until the crust is golden brown and the cheese is melted and bubbly.
Cooking Time: 10-12 minutes
Slow-Roasted Wood-Oven Lamb Shoulder
Transform a humble lamb shoulder into tender, fall-apart perfection with this simple slow-roasting recipe.
Ingredients:
– 1 lamb shoulder (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp dried rosemary
– 1 tsp garlic powder
Instructions:
1. Preheat your wood oven to 275°F (135°C).
2. Season the lamb shoulder with salt, black pepper, rosemary, and garlic powder.
3. Place the lamb shoulder in a roasting pan or a Dutch oven, fat side up.
4. Drizzle olive oil over the lamb, making sure it’s evenly coated.
5. Cover the roasting pan or Dutch oven with aluminum foil to prevent drying out.
6. Roast the lamb for 8-10 hours, or until it reaches your desired level of tenderness.
Cooking Time: 8-10 hours
Wood-Fired Mushroom and Truffle Oil Pizza
Experience the rich flavors of Italy with this simple yet elegant wood-fired pizza recipe, featuring earthy mushrooms and a hint of truffle oil.
Ingredients:
– 1 lb wood-fired pizza dough
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tbsp truffle oil
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat your wood-fired oven or grill to high heat (around 550°F).
2. Roll out the pizza dough to your desired thickness.
3. In a small bowl, mix together the sliced mushrooms and truffle oil.
4. Spread the mushroom mixture evenly over the pizza dough, leaving a small border around the edges.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Place the pizza in the preheated oven or grill and cook for 10-12 minutes, or until the crust is golden brown and the mushrooms are tender.
7. Remove from heat and garnish with fresh thyme leaves, if desired.
Cooking Time: 10-12 minutes
Smoky Wood-Oven Roasted Potatoes with Rosemary
Elevate your potato game with this simple yet flavorful recipe that’s perfect for a cozy evening or special occasion. The smoky flavor from the wood oven pairs beautifully with the herbaceousness of rosemary, creating a delightful combination.
Ingredients:
– 2-3 large potatoes
– 2 sprigs of fresh rosemary
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your wood-fired oven or conventional oven to 425°F (220°C).
2. Scrub the potatoes clean and dry them with a paper towel.
3. Cut the potatoes into wedges or thin slices, depending on your desired texture.
4. In a bowl, toss the potatoes with olive oil, salt, and pepper until they’re evenly coated.
5. Sprinkle the rosemary sprigs over the potatoes, gently tossing to distribute the herbs.
6. Roast the potatoes in the preheated oven for 45-50 minutes, or until they’re tender and caramelized.
7. Remove from the oven and let cool slightly before serving.
Cooking Time: 45-50 minutes
Wood-Fired Seafood Paella with Saffron
Experience the authentic flavors of Spain with this wood-fired seafood paella recipe, infused with the rich aroma and subtle earthiness of saffron.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups mixed seafood (shrimp, mussels, clams)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 4 cups wood-fired seafood broth (or chicken broth)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your wood-fired oven or grill to medium-high heat.
2. In a large paella pan, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the seafood, smoked paprika, saffron mixture, and rice. Cook for 1-2 minutes, stirring constantly.
4. Pour in the broth, bringing the mixture to a simmer. Cover the pan with foil or a lid.
5. Transfer the paella to the preheated oven or grill; cook for 15-20 minutes, or until the rice is tender and golden.
6. Remove from heat; let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Charred Wood-Oven Eggplant Parmesan
Transform your eggplant parmesan game with this innovative recipe, where the smoky flavor of charred wood-oven cooking elevates the dish to new heights. With minimal ingredients and effortless preparation, you’ll be enjoying a show-stopping main course in no time.
Ingredients:
– 2 large eggplants
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 8 oz mozzarella cheese, shredded
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat wood oven or conventional oven to 400°F (200°C).
2. Slice eggplants into 1/4-inch thick rounds.
3. Brush both sides of eggplant slices with olive oil and season with salt and pepper.
4. Grill eggplant slices in the wood oven for 3-4 minutes per side, or until charred and tender.
5. In a shallow dish, mix breadcrumbs and Parmesan cheese.
6. Dip grilled eggplant slices into breadcrumb mixture, pressing gently to adhere.
7. Assemble parmesan by placing a layer of tomato sauce on the bottom, followed by eggplant slices, mozzarella cheese, and parsley.
8. Repeat layers two more times, finishing with a layer of mozzarella cheese on top.
9. Bake at 375°F (190°C) for 20-25 minutes or until melted and bubbly.
Cooking Time: 35-40 minutes
Wood-Fired Apple and Cinnamon Dessert Pizza
Wood-Fired Apple and Cinnamon Dessert Pizza Recipe
Discover the sweet and satisfying combination of crispy wood-fired pizza crust, tender apples, and warm cinnamon in this unique dessert pizza recipe. Perfect for a cozy night in or a special occasion.
Ingredients:
• 1 pre-made pizza dough (wood-fired or regular)
• 2-3 apples, sliced
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup brown sugar
• 1/2 cup heavy cream
• 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat the wood-fired oven or regular oven to 425°F (220°C).
2. Roll out the pizza dough and place it on a piece of parchment paper.
3. Arrange the apple slices, leaving a small border around the edges.
4. Sprinkle the granulated sugar, cinnamon, and brown sugar evenly over the apples.
5. Drizzle the heavy cream over the top, followed by chopped walnuts if using.
6. Place the pizza in the preheated oven for 15-20 minutes or until the crust is golden brown and the apples are tender.
Cooking Time: 15-20 minutes
Smoky Wood-Oven Baked Bread with Sea Salt
A hearty, crusty bread infused with the rich flavors of wood smoke and finished with a sprinkle of flaky sea salt.
Ingredients:
– 1 1/2 cups warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
Instructions:
1. Preheat your wood-fired oven to 450°F (230°C).
2. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
3. Add olive oil, salt, and 2 cups of flour to the bowl. Mix until a shaggy dough forms.
4. Gradually add remaining 2 cups of flour, one cup at a time, until the dough becomes smooth and elastic.
5. Shape the dough into a round or oblong loaf.
6. Place the loaf in the preheated wood-fired oven for 25-30 minutes, or until golden brown and crusty.
7. Remove from the oven and sprinkle with flaky sea salt.
Cooking Time: 25-30 minutes
Tips:
– Use a mix of hardwoods like oak and maple for a richer smoke flavor.
– If you don’t have a wood-fired oven, you can also use your regular oven or a charcoal grill. Adjust cooking time accordingly.
Wood-Fired Prosciutto and Arugula Pizza
Savor the simplicity of a classic Italian combination on this wood-fired pizza, featuring crispy prosciutto and peppery arugula on a well-balanced crust.
Ingredients:
– 1 lb pizza dough
– 6 slices of prosciutto, thinly sliced
– 4 oz fresh arugula leaves
– 1/2 cup shaved Parmesan cheese
– Salt and pepper to taste
– Extra-virgin olive oil
Instructions:
1. Preheat the wood-fired oven to 550°F (290°C) with a baking stone or cast-iron skillet.
2. Roll out the pizza dough to a thickness of about 1/4 inch (6 mm). Place on a piece of parchment paper.
3. Top the dough with prosciutto slices, leaving a small border around the edges.
4. Add arugula leaves on top of the prosciutto, followed by shaved Parmesan cheese.
5. Season with salt and pepper to taste. Drizzle with extra-virgin olive oil.
6. Slide the parchment paper onto the preheated stone or skillet. Cook for 8-10 minutes or until crust is golden brown.
Cooking Time: 8-10 minutes
Blistered Wood-Oven Tomatoes with Balsamic Glaze
This recipe brings out the best of summer tomatoes, perfectly caramelized and infused with the rich flavor of balsamic glaze. It’s a simple yet impressive side dish or appetizer that showcases the beauty of fresh produce.
Ingredients:
– 4-6 ripe wood-fired oven-roasted tomatoes (any variety)
– 1/4 cup balsamic glaze (homemade or store-bought)
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish (optional)
Instructions:
1. Preheat your wood-fired oven to medium-high heat.
2. Cut the tomatoes in half and place them on a sheet pan lined with parchment paper.
3. Drizzle the olive oil over the tomatoes, then sprinkle with salt and pepper.
4. Roast the tomatoes for 15-20 minutes, or until they’re tender and slightly caramelized.
5. Remove the tomatoes from the oven and brush with balsamic glaze.
6. Garnish with fresh basil leaves, if desired.
7. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Wood-Fired Butternut Squash and Sage Risotto
This autumnal risotto combines the natural sweetness of roasted butternut squash with the earthy flavor of sage, perfectly balanced by a rich wood-fired chicken broth.
Ingredients:
– 1 small butternut squash (about 1 lb)
– 2 cups Arborio rice
– 4 cups wood-fired chicken broth, warmed
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45-50 minutes, or until tender.
2. In a large saucepan, heat olive oil over medium-high heat. Add Arborio rice and cook, stirring constantly, for 2-3 minutes.
3. Add white wine (if using) and cook until absorbed. Add warmed chicken broth, one cup at a time, stirring continuously, until the risotto is creamy and tender.
4. Stir in roasted butternut squash, garlic, and chopped sage. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese (if desired).
Cooking Time: 1 hour 15 minutes
Smoky Wood-Oven Roasted Pork Belly
Elevate your pork belly game with this easy and flavorful recipe, perfect for a weekend dinner or special occasion.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup wood chips (such as apple or cherry)
Instructions:
1. Preheat your wood oven to 275°F (135°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork belly, making sure to coat it evenly.
4. Place the pork belly in the wood oven and roast for 4-5 hours, or until the meat is tender and easily shreds with a fork.
5. Every hour, add more wood chips to maintain a consistent smoky flavor.
6. Once cooked, remove from the oven and let rest for 15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Wood-Fired Fig and Goat Cheese Flatbread
Savor the sweet and savory flavors of figs and goat cheese on a crispy wood-fired flatbread, perfect for a cozy evening or outdoor gathering.
Ingredients:
– 1 baguette (preferably day-old)
– 1/4 cup fig jam
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
– Extra virgin olive oil
Instructions:
1. Preheat your wood-fired oven or grill to medium-high heat.
2. Slice the baguette into 1-inch thick rounds.
3. Brush both sides of each round with olive oil and season with salt and pepper.
4. Place the flatbreads on a baking sheet or directly onto the grill grates.
5. Spread 1-2 teaspoons of fig jam on each flatbread, leaving a 1/2-inch border around the edges.
6. Top with crumbled goat cheese and sprinkle with thyme.
7. Cook for 8-10 minutes, flipping halfway through, until the crust is golden brown and the cheese is melted.
Cooking Time: 8-10 minutes
Charred Wood-Oven Corn with Chili Butter
Experience the smoky sweetness of wood-oven roasted corn slathered with a spicy kick.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup chili butter (see below)
– 2 tablespoons olive oil
– Salt to taste
Chili Butter:
– 1/2 cup unsalted butter, softened
– 1 tablespoon chili flakes
– 1 tablespoon lime juice
– 1 minced garlic clove
Instructions:
1. Preheat wood oven to 400°F (200°C).
2. In a large bowl, toss corn with olive oil and salt.
3. Place corn on the middle rack of the wood oven.
4. Roast for 20-25 minutes or until slightly charred.
5. Meanwhile, mix chili butter ingredients in a small bowl.
6. Remove corn from the oven and slather with chili butter.
7. Serve immediately.
Cooking Time: 20-25 minutes
Wood-Fired Chocolate and Hazelnut Dessert Calzone
This decadent dessert calzone combines the richness of chocolate and hazelnuts with the crispy, smoky flavor of wood-fired crust. Perfect for a unique dessert or special occasion.
Ingredients:
– 1 package of pizza dough (homemade or store-bought)
– 1/2 cup dark chocolate chips
– 1/4 cup chopped hazelnuts
– 1 tablespoon honey
– 1 tablespoon unsalted butter, melted
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat your wood-fired oven to 400°F (200°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. In a small bowl, mix together the chocolate chips and hazelnuts.
4. Spread half of the chocolate-hazelnut mixture onto one half of the dough, leaving a 1-inch border around the edges.
5. Fold the other half of the dough over the filling to form a calzone shape.
6. Place the calzone on a piece of parchment paper and bake for 12-15 minutes, or until the crust is golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 12-15 minutes
Summary
Get ready to elevate your cooking game with these 20 mouth-watering wood-fired oven recipes! From classic Margherita pizza to roasted whole chicken, charred vegetable medleys, and crispy flatbreads, these smoky delights are sure to impress. Try your hand at baked focaccia, blistered pepperoni pizzas, slow-roasted lamb shoulder, or decadent dessert pizzas. Whether you’re a seasoned chef or just starting out, these recipes will guide you in creating flavorful feasts that are sure to become family favorites.
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