My Pizza Oven

Wildcat 5000 Lunch Treat

mypizza — Wed, 16 May 2012 04:19:29 +0000

Jon & I were treated to a fabulous lunch recently. Some friends who have installed one of our Wildcat 5000 Pizza Ovens asked us over to sample some of the best pizzas we have tasted. We were so impressed I have published a couple of the receipes for you on this site. Ricotta & Spinach Pizza & Smoked Salmon & Chorizo Pizza. Try them for yourselves!

It is such a thrill for us to see our family & friends enjoying our Pizza ovens. We love to get feedback from our customers and to hear new recipes and ideas to try.

As we were leaving our friends after lunch, they told us that they were going to have Slow Cooked Lamb Shanks for dinner in the Pizza Oven also. So I asked them to forward a photo & recipe for us to share with you all.

Stay tuned, I will post the recipe soon.

Cheers! Leonie

Smoked Salmon & Chorizo Pizza

mypizza — Wed, 16 May 2012 03:56:21 +0000

Pizza Dough

Pizza Sauce

Smoked Salmon

Chorizo sausage

Mozzarella Cheese

Spinach & Rocket

Olive oil

Spread the Pizza sauce over your Pizza

base. Sprinkle a little Mozzarella then

liberally pile the Spinach & Rocket. Place

the Salmon and Chorizo then top with

more Mozzarella. Finish with a drizzle of

Olive oil.

5000 Installed by the Howqua river

mypizza — Tue, 15 May 2012 05:44:26 +0000

Ricotta & Spinach Pizza

mypizza — Tue, 15 May 2012 05:29:10 +0000

Pizza Dough

Roasted Garlic Bulb

Ricotta Cheese

Spinach

Oregano

Mozzarella

Squeeze the Garlic from the roasted bulb over

the Pizza base then top with Plenty of Ricotta,

Spinach & Oregano finishing with the Mozzarella.

Roasted Garlic Bulbs

mypizza — Tue, 08 May 2012 02:28:32 +0000

On the weekend a friend gave me a great tip.

Take a whole bulb of Garlic and roast it in your

Wildcat Wood Fired Pizza Oven. This can be done

as you heat up the oven or while you are cooking

something else in the oven.

Cut the top off the tips of the garlic leaving the bulb

intact. Scrunch a piece of foil around the bulb leaving

it open at the top, this will hold it upright as it cooks.

Cooking will only take about 20 minutes, when cooked

cool slightly and now you can squeeze the garlic

over your Pizza bases or roasts or whatever you

like.

Thankyou Wes!

Leftover Lamb & Fetta Pizza

mypizza — Tue, 24 Apr 2012 22:00:10 +0000

I’m sitting in my office, watching it rain outside. It’s a cool 12C outside and I’m excited because it’s a perfect night to light our Wildcat Wood Fired Pizza Oven. Last Sunday I cooked a Rosemary and garlic Leg of Lamb in the oven and have some meat leftover. So tonight I thought I would make…………………

Leftover Lamb & Fetta Pizza.

1 Qty Pizza Dough

1 Qty Pizza Sauce

Left over Roast Lamb, Sliced/Chopped.

Pitted Kalamata olives

Fetta cheese, crumbled

Rocket leaves

Lemon Juice

Olive Oil

Black Pepper to taste

Heat oven to 250oC

Roll out 2 30cm Pizza Bases and spread with the tomato sauce.

Top with the Lamb, Olives, Rocket and Fetta.

Drizzle Olive oil and Lemon juice over the top and finish with Black pepper.

We are going to accompany this with a lovely glass of Cabernet Merlot.

Cheers!

Potato Bake w Leek & Bacon

mypizza — Thu, 19 Apr 2012 05:42:07 +0000

1 Tbsp Olive Oil

1 Large Leek, Thinly sliced

1 Crushed clove of Garlic

600ml Thickened cream

3 Eggs Lightly beaten

1 Cup Grated Tasty cheese

1 Kg Potatoes, peeled and thinly sliced

200gms Bacon, coarsely chopped

¼ Cup Breadcrumbs

½ Cup Shaved Parmesan

Pre-heat your Wildcat Wood-fired Oven to 210oC

Heat the oil in a small saucepan over medium heat. Add the Leek & Garlic and cook for 3 minutes, stirring constantly until the Leek softens.

Whisk together the Cream & eggs in a bowl, season with salt & pepper

In an oven-proof dish approx. 2L in capacity. place 1/3 of the sliced potato evenly over the base. Top with ½ the Leek & Garlic and ½ the Bacon. Pour over 1/3 of the Cream mixture.

Repeat the layering, finishing with the cream on top.

Sprinkle with breadcrumbs and Parmesan cheese.

Bake in oven for ½ hour, turn the dish and bake for a further ½ hour or until the potatoes are tender.

Wood Fired Pizza Oven Flue Kit

mypizza — Tue, 17 Apr 2012 05:20:02 +0000

Wildcat Wood Fired Pizza Ovens come with a standard flue kit. This comprises of 2 Half lengths of stainless steel (total 900mm length) and a cowl, for the 6000 Model. The 5000 Model has a single length of Stainless steel flue (900mm) and a cowl. These kits are suitable for our Wood Fired Pizza Ovens when cooking outside.

If you’re thinking about installing your Wildcat Wood Fired Pizza oven in an outdoor room with a ceiling we can accomodate you also. We have a Pizza Oven flue kit, that is double skin to penetrate through the ceiling or roof material. A special ceiling ring is included with the kit. This kit is fully approved for thermal clearance testing to AS2918. Standard length is 1800mm but we can set you up with extra lengths to suit any ceiling height.

Wildcat 6000 Pizza Oven Cover

mypizza — Fri, 13 Apr 2012 22:29:57 +0000

Introducing the New

Wildcat 6000 Pizza Oven Cover

Wood Fired Rolled Pork Belly

mypizza — Thu, 12 Apr 2012 01:30:03 +0000

1 ½ Kg Pork Belly

5 Cloves Garlic

5 Rosemary sprigs (Remove stalks)

½ Cup Coarse salt

5 Sprigs Thyme (Remove stalks)

5 Sprigs Sage

½ Tbsp Fennel seeds

1 Tbsp Extra Virgin Olive Oil

Roughly chop Rosemary, Sage, Thyme & Garlic.

Place Pork skin down, rub with ½ the salt, then press on the Garlic & Herbs. Roll & Truss closed with butcher’s string.

Score the Pork Rind at 2cm intervals, rub with Olive Oil and the remaining salt.

Place Pork in a Baking Tray and Cook in your Wildcat Wood-fired Oven at 250oC for ½ an hour. Baste a couple of times during this ½ hour.

Allow oven to cool by opening oven door until it is at 190oC and then cook for another 1 ½-2 hours.

Pork is cooked when the juice runs clear when pierced.

Slice and serve with Apple sauce, gravy and your favourite vegetables.

*If you are cooking baked vegetables place them in oven ½ hour before Pork has finished cooking and leave in until Pork has rested for 15 mins.