pizza sauce

You’ll Never look at Pizza the Same Way Again!

Our customers rave about the BBQ Chicken Pizza that we serve them, so I thought we should share our recipe with you. Keep in mind that we cook ours on a wood fired Chicago Brick Oven, so we have the benefit of the smoky flavor that you can only get from a wood fire...but this is really good cooked in a conventional oven, too! Ingredients: Pizza Dough Chicken (Cooked, or buy rotisserie chicken and strip into bite-sized pieces) BBQ Sauce Cheddar Cheese (shredded) Monterey Jack Cheese (shredded) Scallions (chopped) Cilantro (chopped)

Directions: Preheat your oven to 500 degrees F. In a conventional oven, preheat a pizza stone for about 1 hour.

BBQ Pizza
BBQ Pizza

Mix Cheddar and Monterey Jack cheeses. Toss Chicken with BBQ sauce. Place a ball of dough on a lightly floured table or cutting board, flatten into shape using your fingertips. Be sure it will fit on your pizza stone! Quickly add toppings to the dough: Brush a thin coat of BBQ Sauce over the pizza shell. Spread a generous coating of the cheese mixture over the sauce. Spread BBQ chicken pieces over cheese. Top off with chopped scallions and cilantro.

Transfer the pizza to the brick oven or heated pizza stone. In a brick oven, rotate 1/4 turn when the back edge starts getting brown. Repeat until cheese is melted and crust is well browned. In conventional oven, cook for 3 minutes, then switch oven to Broil. Continue to cook until done. Don’t let it burn! Remove from oven, let sit for a few minutes, cut, and Enjoy!

Watson Supply is the PA distributor of Chicago Brick Ovens.  If you are interested in learning more about these ovens and this incredibly versatile method of cooking, please give us a call at 717-238-9730, and one of our experts will answer any questions you have.

What CAN'T you cook in a Wood Fired Brick Oven?

Joe Mishler and Ron Juchem

Joe Mishler and Ron Juchem

That's a good question, and Ron Juchem set out to discover the answer...

pizza and dutch oven in oven
pizza and dutch oven in oven
Dutch Oven
Dutch Oven
Herb Crusted Pork Tenderloin
Herb Crusted Pork Tenderloin

Well, after weeks of Sunday experimentation with pizzas cooked in a Chicago Brick Oven, we know that you CAN cook pizza. I spent quite a few Sundays with Joe Mishler, Executive Chef at Devon Seafood Grill in Hershey, PA. Together we went on a culinary journey to explore what all could be accomplished on one of these Wood Fired Brick Ovens. With a bit of creativity, imagination, and just a few ingredients, we spent days coming up with many variations of what could be called pizza, from simple and traditional to gourmet, each one better than the last. We started basic, but the results tasted so good that we quickly got bold with our combinations and turned our backyard into an open air gourmet kitchen! We started with Margherita pizza (dough, sauce, mozzarella, basil, and spices), and ended up at BBQ Chicken Pizza and Seafood Pizza with shrimp & scallops. After discovering what all kinds of pizza we could create in this wood fired oven, I think the words “take-out” and “frozen” will leave our vocabulary, at least when talking about pizza!

Dessert pizza
Dessert pizza

You can only eat so much pizza, so we soon began experimenting with what else we could cook in our oven. Pork, Chicken, Seafood, Lamb, Beef, Desserts; the sky was the limit! Soon enough, our Sunday gatherings started to grow and we had progressed to serving up dishes like garlic infused flat iron steak, baby back BBQ ribs, whole pork tenderloins and herb crusted lollipop lamb chops. Desserts included cherry cobbler and peach cobbler pizza topped with mascarpone cheese and drizzled with honey.

So after weeks of cooking, we can’t really answer the question of what CAN’T be cooked in a Wood Fired Brick Oven. What we discovered was this: If it can fit through the door of the oven, you CAN cook it!

-Ron Juchem

Watson Supply is the PA distributor of Chicago Brick Ovens.  If you are interested in learning more about these ovens and this incredibly versatile method of cooking, please give us a call at 717-238-9730, and one of our experts will answer any questions you have.

Nothing beats pizza made with your own sauce!

Joe Mishler B&W

Joe Mishler B&W

We recently had the privilege of enjoying some pizzas cooked by Joe Mishler on our Chicago Brick Oven using Joe’s own sauce recipe. Joe is the Executive Chef at Devon Seafood Grill in Hershey, PA, so you could say that he knows cooking! The pizzas were some of the best we’ve ever tasted. Joe was nice enough to share his sauce recipe with us so that we could share it with you. Use this recipe as it is, or feel free to adjust amounts or ingredients to make it your own. Keep in mind, the fresher the ingredients, the better the sauce will taste. Also, cooking outside on a wood-fired oven adds smoky flavor and makes the whole experience even better. Enjoy! Pizza Sauce

15 oz can of tomato sauce 1 tbsp dry basil 1 tsp dry oregano 1 tsp onion powder 1 tsp garlic powder (add extra for garlic lovers) 1 tsp kosher salt 1 tsp black pepper 1 tsp crushed red pepper (optional)

Mix all together and blend well. For best flavor, make sauce 2-3 hours before use

Makes 4-5 16 inch pizzas

Chef using ladle to spread sauce on a pizza

Chef using ladle to spread sauce on a pizza

Pizza in wood oven

Pizza in wood oven

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