What sets the wood-fired oven apart from other stoves? According to EARTHCORE INDUSTRIES, creator of the ISOven Wood Burning Oven, they have great flexibility and versatility, and make the perfect addition to your outdoor environment.
Although wood-fired ovens are not just limited to pizzas…it is one of our favorite obsessions. With an ebook in the works, we wanted to share some pizza inspiration. Here is a simple, swoon-worthy rustic veggie pizza that is surely a must-try.
RUSTIC KALE PIZZA
DOUGH : This dough is a five minute whirl in the food processor… it will happily double and freeze well. Start by making the dough, it is fine to make the dough day before…. (we prefer to make ours the day before) – but it can be kept in the fridge for up to three days before using.
Place flour, salt, and sugar into the bowl of a food processor. Process for a few seconds to combine. Add the butter and process until the mixture resembles small pebbles… about 10 seconds. With the machine running, add in the ice water slowly. Keep machine running until dough just holds together. DO NOT process for any longer. Turn dough onto a floured work surface, flatten into a disk, wrap with plastic, and refrigerate for at least one hour.
1-1/4 C. all purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1/4 C. ice water
Preheat oven (for your wood burning ovens, it is best to pre heat to 650-700 degrees)
WHILE OVEN IS HEATING…
Put your dough ball on a floured surface then gently flatten into a circular shape with the heel of your hand. Place one hand in the center of the dough then stretch the dough outwards with the other hand being careful not to tear it. Continue stretching the dough by turning the dough around like the hands on a clock repeating the process until you have a perfectly round pizza. Even if your first few pizzas are not perfectly round, they will taste much better than any pizzas you can buy.
2 large bunches of Curly Kale, roughly chopped
1 Red Onion, finely chopped
a clove of Garlic, chopped
some Mozzerella (optional…for Vegans, add mushrooms dusted with truffle salt)
sea salt & black pepper
extra virgin olive oil
WHEN OVEN IS ABOUT READY…Sweat the sliced red onion in some olive oil for about 3 minutes until softened, then set aside. Finely mince the garlic and rough chop the kale into thin ribbons then gently heat in some olive oil for a few minutes until the kale turns a dark green colour and has slightly wilted. Dont over cook the kale because it could end up too crispy when cooked again on the pizza.
Spread the kale, and red onion over the pizza base and drizzle with oil, sprinkle with sea salt, fresh ground pepper and dot with a few pieces of mozzerella (if Vegan, then simply replace the cheese with mushrooms). Then its into the oven, normally about 2 or 3 minutes in the wood fired oven but if you’re making it at home put it on a pizza stone in a pre heated oven as hot as you can get it then bake for about 20 minutes until the base is crisp and the cheese has melted.