Do you love the taste of a brick fired pizza or a pizza cooked on the grill? Then do we have a product just for you! The Rustic Natural’s Wood Fired Pizza Oven is a great outdoor oven that will cook your homemade pizza to perfection. The Rustic Natural’s Wood Fired Ovens are sure to transform any outdoor space into your very own pizzeria.

The Rustic Natural’s Wood Fired Pizza Oven comes completely built but there is some assembly require for the stand to which the pizza oven sits on. The barrier of the pizza oven is insulated making the exterior of it safe enough to touch. Its insulated barrier also helps it to retain heat without adding more wood for hours. Everything is included to get you started, right down to the Stainless Steel Pizza Peel and a cookbook.

This wood fired pizza oven is easy to use, just add some logs, light a fire, and it will be ready to cook your pizza in about 45 minutes. With inside temperatures reaching between 800 and 1,000 degrees, this pizza oven can cook a pizza in approximately 2 minutes. But don’t limit yourself to only using this oven for making pizza! It is also great for making breads and many other dishes, so let your creative juices flow! Here are a few recipes to get you inspired!

Hawaiian BBQ Chicken Pizza

1 lb. pizza dough, homemade or store bought
12 oz. boneless skinless chicken breasts
2 Tbsp. olive oil, divided
3/4 cup barbecue sauce, divided
4 slices bacon, cooked and chopped
2 cups (8 oz.) low-moisture mozzarella, shredded
1 cup chopped fresh pineapple (chop into small pieces)
1/3 of a medium red onion, sliced thin and run under cool water to remove harsh bite
1/4 cup cilantro, chopped or torn
1 cloves garlic, minced
Freshly ground black pepper

Preheat a grill to medium-high heat. Brush both sides of chicken lightly with 1 Tbsp of the olive oil and season both sides with salt and pepper. Grill until cooked through, rotating once halfway through cooking, and brushing with 3 Tbsp of the barbecue sauce during last 1 – 2 minutes of grilling. Remove from grill and set aside to cool 5 minutes.

Spread pizza dough out on a floured sheet of parchment paper over a pizza tray to a 12-inch round. In a mixing bowl whisk together remaining olive oil and garlic. Brush entire surface of dough with olive oil mixture and let rest 10 minutes.

Cut chicken into cubes. Brush dough with remaining barbecue sauce (1/2 cup + 1 Tbsp). Top with 1/3 of the mozzarella then top with chicken, pineapple, bacon and red onion. Sprinkle with remaining mozzarella and season with freshly ground black pepper. Bake in preheated oven until crust is golden, about 11 – 13 minutes. Slice and serve warm topped with cilantro.

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Chicken Alfredo Pizza

Crust for one large pizza
1 tsp unsalted butter
3 cloves of garlic
½ cup heavy cream
½ cup freshly grated Parmesan
1 large egg yolk, beaten
Salt & Fresh ground black pepper
1 ½ cups chopped, cooked chicken
2-3 slices of cooked bacon
1 heaping Tbsp. chopped red onion
1 cup shredded mozzarella cheese

In a saucepan over medium heat combine butter, garlic, cream and milk. Bring to a simmer. Remove from heat and stir in parmesan cheese and beaten egg yolk, whisking vigorously so the egg doesn’t cook. Set aside to cool while you assemble your pizza.

Roll/stretch your dough into a 12-14” circle. Transfer to pizza pan or baking stone sprayed with cooking spray and sprinkled lightly with cornmeal. I like to pre-bake my crust for 5 minutes at 475 degrees F. Remove crust from oven. Spoon half of the alfredo sauce over the crust and use the back of a spoon to spread it evenly over the top. Sprinkle chopped chicken, bacon, and onion evenly over top. Drizzle with remaining alfredo sauce.

Top with mozzarella cheese. (At this point I like to brush the outer crust with olive oil or melted butter. Optional.)

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Philly Cheesesteak Flatbread Pizzas

1 lb. flank or sirloin steak
Kosher salt to taste
3 Tbsp. Roasted Garlic Infused Oil , divided
2 sweet bell peppers, thinly sliced
½ red onion, thinly sliced
4 round flatbreads or 2 (12-inch) prebaked thin pizza crusts
4 oz. softened cream cheese
2 cups shredded provolone or mozzarella cheese, divided

Preheat grill or grill pan to medium-high heat. Season steak with Everyday Grillin’ Seasoning and salt to taste; drizzle with 2 Tbsp. Roasted Garlic Infused Oil. Grill until steak reaches desired level of doneness; let rest 5-10 minutes before slicing. Toss peppers and onions with additional seasoning and 1 Tbsp. oil; grill or sauté 2-4 minutes or until crisp-tender. Spread cream cheese over flatbreads. Sprinkle with 1 cup shredded cheese. Layer sliced steak, peppers and onions on top. Garnish with remaining cheese. Grill over medium heat 3-5 minutes, just until cheese is melted.

Tips and Hints:

  • For more color and sweetness, I used two varieties of bell peppers – one red, one green.
  • If your family loves veggies, try adding mushrooms to your sautéed pepper mixture or top your pizza with a handful of fresh arugula right before serving.
  • In a hurry? Slice and/or cook your veggies and steak the night before, so these pizzas will be super quick to assemble on a busy weeknight. You could also use deli-style roast beef instead of grilled steak if you want a speedy substitute.

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S’mores Pizza Recipe

1 package refrigerated pizza dough
1 cup Nutella
⅔ cup crumbled graham crackers
1 cup mini marshmallows
⅓ cup chocolate chips + 2 tbsp
2 tsp cornmeal or flour for handling

Preheat pizza stone for 10-15 minutes on medium high heat. You can test that the stone is ready by using a drop of water over the stone – the water should evaporate immediately.

While the stone is heating, prepare the pizza dough as directed on the packaging and place on a pizza peel dusted with cornmeal (or flour).

Spread the Nutella over the pizza dough leaving a ¼ – ½ inch border around the edge of the pizza dough. Sprinkle approximately ½ of the graham crackers over the Nutella followed by the marshmallows and chocolate chips.

Decrease the heat on the grill to low (approximately 200-250F). Sprinkle the top of the pizza stone with cornmeal and transfer the pizza to the stone with a pizza peel. Close the lid on the grill.

After 5 minutes, open the grill cover and rotate the pizza to allow for even cooking. Close the lid and cook for approximately 5-7 more minutes until the marshmallows and pizza crust are golden brown.

Top immediately with remaining chocolate chips and graham crackers. You can also drizzle with chocolate sauce.

Note: To avoid sticking, ensure that the pizza stone is well heated prior to adding your pizza and don’t forget to sprinkle the pizza stone with cornmeal {or flour}. It is also a good idea to rotate the pizza stone half way through cooking to avoid burning.

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