In This Issue
Pizza Can Be Healthy!
According to the Tomato Products Wellness Council, pizza can be a healthy snack or meal. With some creativity and basic portion control, you don’t have to say no to pizza. One medium slice of vegetable pizza contains only 270 calories, and you also get protein, fiber, vitamin C, iron and calcium. If you’re using a tomato sauce for your pizza, keep in mind that one slice of pizza can contribute almost 2,000 mcg of lycopene, which is equivalent to eating a half cup of cherry tomatoes. Another way to get a boost of lycopene: include a side dish of tomato sauce for dipping your crust.
San Marzano Tomatoes
The San Marzano tomato, Italy’s most famous plum tomato, is prized for its tart flavor, firm pulp, red color, low seed count and easily removed skin. It is widely used in both pizza and pasta, though recently it has become famous around the world as the base for Vera Pizza Napoletana. Imported DOP-certified San Marzano tomatoes are available in 28oz cans in the Forno Bravo Store.
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Welcome
It’s official according to the calendar: Spring is here! If you’ve been waiting to fire up your oven, Chef Bart has been adding recipes to the Community Cookbook. In this newsletter, we’re featuring his latest entry, Andouille Sausage & Pesto Pizza. Speaking of pizza, we met the folks at the Tomato Products Wellness Council who shared some interesting facts on the health benefits of pizza.
In this month’s newsletter, you’ll also find an update on the latest photo contest and some insight into a very popular social media venue: Pinterest.
We met several Forno Bravo Wood-Fired Newsletter subscribers at the San Francisco Flower
& Garden Show last month! Thank you for stopping by the booth and sharing your stories! Remember, we’re always available if you’d like to stop by our showroom. Just call us at
(800) 407-5119 or post on our website Support portal, Facebook or Google+ wall.
Start warming up that oven!
The Forno Bravo Team
Community Cookbook:
Andouille Sausage & Pesto Pizza
Chef Bart Hosmer shares this month's featured recipe from the Forno Bravo Community Cookbook.
Andouille sausage originated in France and was brought to the U.S. by German immigrants who settled in Louisiana. This smoked pork sausage is a staple of creole cooking and makes a great topping for pizza. If making your own sausage sounds like too much, one of my favorite versions that is readily available is D’Artagnan’s Andouille-Cajun style sausage. The sausage adds an intense kick of smoke and spicy paprika that is sure to enhance any pizza. In this version, basil pesto is used for the base in place of tomato sauce, and it is topped with peppery arugula.
1 pizza dough
1/2 cup andouille sausage, sliced
2 tablespoons basil pesto
4-5 slices Gruyere cheese
1/4 cup arugula
splash extra virgin olive oil
splash lemon juice, fresh
After forming the pizza dough, spread the pesto evenly on the dough base and top with sliced Gruyere cheese. Scatter the andouille sausage over the top, place the dough in your Forno Bravo oven, and bake until the crust is golden brown and the Gruyere is lightly caramelized. Remove the pizza from the oven and top with the arugula that has been tossed with a splash of extra virgin olive oil and lemon juice.
Basil Pesto
1 bunch basil (approximately 1 cup)
1-2 cloves of garlic
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese
1/4 cup extra virgin olive oil
salt (to taste)
Pound the garlic and salt, using a mortar and pestle, into a paste. Add toasted pine nuts and continue to pound. Once the mixture is a course paste, remove garlic pine nut mixture from mortar and place in a small mixing bowl. Chop the basil coarsely and add to the mortar. Pound the leaves to a paste. Return the pounded pine nut mixture to the basil, add parmesan, and continue to pound while adding the olive oil. Taste. Adjust seasoning as necessary.
Until next month, feast well.
– Chef Bart
Swing of Spring Photo Contest
We have been receiving some impressive entries in the Fire Oven & Fireplace Swing of Spring photo contest! So far we have received nine photos, but we’d like to see more. If you’re waiting for that perfect spring day to take your picture, we will accept entries until the end of May.
How it works:
Take a picture of your combination fire oven/fireplace installation and send your photo to: contest@fornobravo.com with the subject line “Swing of Spring Contest.”
Photos will be posted as they come in to the photo album on our Facebook page. Your photo does not need to be a new oven/fireplace installation, but we would like a new photo if you have submitted a photo to us previously.
At the end of May we will vote internally for the semifinalists and post the six “best” photos on the Forno Bravo Forum, where everyone can vote for their favorite.
The photo with the most votes will win a $75 gift certificate to the Forno Bravo Store (not to mention the pride of winning the competition)! Additionally, all photos will be featured throughout our social media platforms to share with the world!
The winner will be announced in the Forum and June newsletter. View the entries in the Swing of Spring photo album on the Forno Bravo Facebook page.
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If you have a question or recommendation about this Wood-Fired Newsletter, or anything else where we can help, please don't hesitate to contact us.
The Sales and Service Team
Forno Bravo
251 W Market St
Salinas, CA 93901
(800) 407-5119
info@fornobravo.com
Forno Bravo on Pinterest
Do you know about Pinterest? It’s a free photo sharing site that describes itself as a “visual discovery tool to find ideas for projects and interests." Users can upload, save, manage and sort images – known as pins – through collections known as pinboards. As you’re surfing the internet, if you come across an image or video that inspires you, you can pin it to your Pinterest board so you’ll know where to find it again. Wood-fired oven enthusiasts will find a tremendous amount of images to save and share on Pinterest. Visit the Forno Bravo page to see our collection of pinboards including our products, installed ovens and recipes. If you have a Pinterest account, we encourage you to follow Forno Bravo and pin photos you like to your boards.