Imaginative recipes to make your mouth water

You don’t always know about the food and flavours you’re going to love. It’s great when you can bring the restaurant, dinner party or barbecue into your own home with recipes for some of the most delicious meals.

Modern cuisine and travel has allowed us to discover and enjoy herbs and spices, flavours and textures, dishes and cooking techniques from every corner of the globe.

At the Alfresco Chef, we bring wonderful recipes from around the world home to you. We want you to get the most out of your wood fired oven and cooking accessories with recipes from expert chefs both here in the UK and further afield. It’s about you having lots of fun with wood fired cooking!

So get inspired and take a look at the mouth-watering dishes and recipes we have here.

Our simple and delicious pizza dough recipe


  • 500g Strong White Bread Flour or ‘00’ F lour
  • 2 Tsp Dried Active Yeast (follow pack f or instructions)
  • 2 Tbsp Olive Oil
  • 2 Tsp Salt
  • 300ml Tepid Water
  • Flour (for dusting)


  1. In a large mixing  bowl, bring all ingredients together until just combined.
  2. Knead dough on a floured worktop for 5 -7 minutes until dough is smooth and elastic.
  3. Transfer to a lightly oiled bowl, cover with cling film and leave to  rove until doubled i n size (Approx. 4 5 minutes).
  4. Turn the dough out onto a dusted work surface and divide into 4 even pieces and leave to rest for 10 minutes.

Our perfect tomato sauce recipe


  • 3 x 400G Tinned Plum Tomatoes
  • 4 Cloves of Garlic
  • Handful of Chopped Fresh Basil
  • 1 Tbsp Olive Oil
  • Salt and Pepper


  1. Peel and finely slice the garlic cloves.
  2. Place a frying pan on a medium heat add the olive oil and garlic.
  3. Once garlic begins to colour, add the basil and tomatoes, using a wooden spoon to break up the tomatoes.
  4. Season with salt and pepper and bring to the boil. Remove from the heat and pass through a sieve to remove the garlic and basil.
  5. Pour sauce back in to the pan and bring to the boil, then Lower the heat to a simmer for roughly 5 minutes to reduce the sauce until it is a perfect consistency for spreading on your pizza base.

Our ultimate wood fired garlic bread...

  1. Dust your pizza peel with flour and place your shaped dough on top.
  2. For the garlic butter, combine 50g of soft butter, 1 clove of minced or grated garlic and a crack of black pepper.
  3. Spread the butter mix over the base.
  4. Sprinkle over a handful of Parmesan and drizzle with truffle or olive oil.
  5. Cook in a wood fired oven at around 400°c turning regularly until cooked (Approx 90-120 seconds)

Margherita - A Classic!

Add grated or torn pieces of mozzarella to the base and season with a pinch of salt and pepper. Once cooked, add fresh basil Leaves to garnish.


Add grated or torn pieces of mozzarella to the base, along with sundried tomatoes, slices of mushroom, pepper, onion and a sprinkle of oregano.  If desired, garnish with fresh rocket or basil Leaves.


Add grated or torn pieces  of mozzarella to the base, along with prosciutto ham, sliced mushrooms, sliced marinated artichoke and chopped black olives.

Baked spuds

Wood Fired Roast Potatoes

  1. Parboil your potatos and allow to cool.
  2. Whilst cooling, fire up your wood fired oven to a temperature of around 200-220°c
  3. Keep the oven door closed to maintain the temperature, adding small pieces of wood if the temperature drops.
  4. Add oil or fat to the cast iron pan and preheat in your wood fired oven.
  5. Once the oil/fat is beginning to smoke, carefully add the potatoes to the pan and season to your liking.
  6. Stir to evenly to coat the potatoes with oil. Place into your wood fired oven and close the door.
  7. Cook for 30 minutes stirring occasionally.
  8. If the desired colour is reached before potatoes are cooked, loosely attach a foil hood to the pan to prevent the potatoes from burning during the rest of the cook.
Serve and enjoy!