I find myself anticipating the arrival of this year’s holiday season as the perfect time to showcase my Bull Pizza Oven to family and friends. I love the versatility this pizza oven has to offer, and I plan to use it to cook ALL my holiday meals.
With the intense heat of the fire, pizza and calzone are a definite must on this year’s appetizer list. Allowing hot embers or coals to form and slow cooking the holiday roast next to the fire enhances the flavor of the meat that is to die for. Close the shoot halfway, and place the oven door in front, and I have an oven to roast and create one of a kind desserts. Once my meal is served, I’ll add another few logs, so we can all sit and enjoy our after dinner drinks of choice next to the warm fire and finish the evening with laughter and cheer! If it’s not already on your holiday wish-list this year, make sure to add the Bull Pizza Oven – a “must have” this holiday season!
Every fall, my husband and I take a day trip to Apple Hill in the foothills to see the changing of the season and to grab some tasty treats to bring home. I love fresh apple juice, and nothing beats a freshly picked, crisp apple from the tree. If I am lucky, I will also come home with some firewood for the pizza oven!
This week’s recipe is the perfect motivation to get us up to the foothills ASAP! On the menu, fire roasted apples, cooked in my Bull pizza oven, finished with a scoop of vanilla ice cream, topped with chocolate syrup and roughly chopped pecans.
Chef’s note: For best results, the apples should be firm to touch, crisp, and tart. I highly recommend, if possible, to plan your foothill adventure to an apple farm on a weekday. The weekends can be very hectic with lots of traffic!
- 6 large baking apples, Braeburn, Jonagold, Fuji or Honey Crisp
- 1 cup brown sugar
- 1 stick of unsalted butter, softened
- 1½ teaspoons cinnamon, ground
- ¾ cup golden raisins
- ½ cup pecans or walnuts, roughly chopped
- 1 cup water
- Preheat the pizza oven to 450 - 500 degrees. Watch this short video to show you how to get your pizza oven started.
- Allow larger pieces of wood to catch fire and turn into hot embers. This may take around 30 to 45 minutes to form.
- Watch the oven, and once it is around 375 degrees, it is ready to go.
- While the pizza oven is preheating, wash and core the apples with a melon baller.
- Make sure to leave enough of the core at the base in tact to prevent the filling from spilling out.
- Combine the softened butter, brown sugar, cinnamon, raisins and chopped pecans.
- Fill each apple evenly with the mixture.
- Fill the Bull Non-Stick Square Grill Pan with the water. There should be enough so that the base of the apples are covered.
- Carefully place the apples into the Bull Pizza Oven and close the oven with the lid, creating an oven.
- Using the Pro Perforated Peel that comes in the Professional Kit, check the apples at 45 minutes. They are done once soft, make sure not to cook too long turning mushy. If using a extra large apple, they may take up to an hour total.
- Serve the apples with a scoop of vanilla ice cream, top them with some chocolate syrup and roughly chopped toasted pecans.
“An apple a day keeps anyone away, if thrown hard enough.”
♥ Chef Amy