lenaskitchen_wolf_gourmet_pizza

This holiday season I am so excited to work with Wolf Gourmet and tell you all about my new favorite kitchen item. This beautiful countertop oven with a convection option has changed my kitchen life for sure. Ever since I opened the box, I was giddy and excited to move some stuff around my counter to make space for this new kitchen toy. Having an extra oven, especially right before the holidays, can be so great. Plus, it’s nice to have something smaller instead of turning on your regular oven, don’t you think?

lenaskitchen_wolf_gourmet_oven

The first thing I wanted to make for my family is a flatbread pizza. It’s a great opportunity to get the kids involved and it’s so easy to make together as a family. It’s also a good way to use up things you have in the fridge as toppings.

lenaskitchen_wolf_gourmet_pizza_ingredients

I had half of a head of white cauliflower and half of a yellow one, a bag of shishito peppers (semi-spicy peppers that I pick up at my local Trader Joe’s), tomatoes, roasted artichoke hearts, smoked mozzarella, smoked Gouda, prosciutto, and flatbread in my fridge. So I decided to put together some fun toppings for my family to try. Can’t wait to share them with you as well.

This oven has such great cooking modes like proof, warm, roast, bake, broil and toast. I used two of the modes for this recipe. I used the roast mode for roasting the cauliflower and shishito peppers and toast for the perfect melted cheese on top after adding the toppings.

Ever since I got the oven, my family has been using it daily for the perfect toast, a roasted whole chicken (yes you can fit a whole chicken in there too), heating things up and more. They said it was the best thing we added to our kitchen, and I couldn’t agree more.

Let’s get cooking!
lenaskitchen_wolf_gourmet_pan

PIZZA TOPPINGS
fresh arugula
prosciutto slices
baby tomatoes, cut in half
fresh basil
smoked mozzarella
shredded smoked Gouda
grilled artichoke hearts in oil
homemade pesto from above

The great thing for these pizzas is that everyone can mix and match the topping combinations and make it fun for the whole family.
After you have added your toppings, the rest is so easy. Place the pizzas on the baking tray with the rack set in it. Select the toasting mode on the oven and select the amount of pizzas you have, up to 4 at a time, it will melt the cheese perfectly. Enjoy.

Our favorite combos we created were:

Pesto, smoked mozzarella cheese, shishito peppers, roasted cauliflower, prosciutto and a sprinkle of Gouda cheese.
Pesto, smoked mozzarella cheese, grilled artichoke hearts, and fresh tomatoes.
Pesto, prosciutto, grilled artichoke hearts, and Gouda cheese.
Pesto, smoked mozzarella cheese, fresh tomatoes, and basil.
What will your favorite topping be?

Pesto
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Pesto
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Ingredients
  • 3 cups loosely packed fresh basil
  • 1/2 cup freshly grated Parmesan cheese
  • 2 garlic cloves
  • 1/2 lemon juice
  • 1/3 cup extra-virgin olive oil
  • 1/2 tsp salt
Instructions
  • Place all ingredients, except the olive oil, in a food processor or blender (I used my Wolf Gourmet Blender to make mine). Pulse ingredients into a coarse mixture, scraping the sides as needed. While pulsing, slowly drizzle the olive oil through the top feed tube and process until it’s well combined and pesto looks uniform. (Feel free to substitute different oils based on what’s in your pantry, though generally olive and nut oils work best for pesto.) Taste and adjust seasonings as you like.
Recipe Notes

NOTE : Prepared pesto can be chilled in the refrigerator for up to 1 week. Store in a small container, press pesto down to eliminate air pockets, and drizzle a little oil over top to prevent browning. You can also freeze extra pesto in ice cube or mini muffin trays and store in a zip-top bag until you’re ready to use it!

Roasted Shishito Peppers
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Roasted Shishito Peppers
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Instructions
  • Preheat Wolf Gourmet counter top oven to 400 degrees F.
  • In a bowl, mix together the olive oil and salt with the shishito peppers. Top a baking sheet with parchment paper. Spread the mixture onto the baking sheet. Bake until the peppers have blistered, or about 7 minutes, making sure to watch them so they don't burn.
Roasted Cauliflower
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Roasted Cauliflower
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Ingredients
  • 1 head cauliflower cut into 1/2-inch florets
  • 1 teaspoon sea salt
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
Instructions
  • Preheat Wolf Gourmet countertop oven to 400 degrees F.
  • In a large mixing bowl, toss to combine florets, salt, 3 tablespoons oil, and lemon juice. Evenly spread 1/2 of cauliflower mix on a parchment lined cooking sheet. Cook for 20 minutes. Toss and cook an additional 15 minutes. Repeat the same process with the remaining cauliflower.
Lena

 

Lena is a chef, food stylist and photographer based in Portland, Oregon. Her blog, Lena’s Kitchen, connects people and families through food and takes the time to enjoy it.

 

Wolf Gourmet Countertop Oven #PredictDelicious

 

 

The Wolf Gourmet countertop oven with convection bakes, broils, roasts, proofs, toasts, and warms – all in a fast, energy efficient way.

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