Brick Oven Pizzas

As part of a staff appreciation day at the School of Forestry, the Student Activities Committee (of which I was “honored” to be elected a member) invited everyone out to the Yale farm where we cooked brick oven pizzas topped with vegis picked directly from the garden that afternoon. While the weather wasn’t optimal we had a good turn out and a lot of fun!

Fun fact: the brick oven got up to about 1400 degrees fahrenheit! The pizzas cooked so quickly! We topped them with roasted pumpkin (left from last Fall), green onions, garlic greens, arugula, and asparagus with tomato sauce made from last year’s tomatoes that had been canned for the winter. Everything was so fresh and flavorful! Mmm! I wonder how hard it’d be to build one of these stoves in the back yard of my future house…. hmmm…

Trying to get the dough to rise despite the chill.
Stretching out the dough to activate the glutens. No rolling pins allowed!
An unexcellent view of some of the toppings but they were much tastier than is possible to convey in a quick snapshot. Also, I’m embarrassed to report that I forgot to take pictures of the finished product… I was so busy eating and making more! You’ll have to take my word for it, they were quite tasty!

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