Commercial Pizza toppings

[cannyfradock]

I shall be taking my Mobile Wood-fired pizza oven out in Newport this ...or next weekend...18 Feb...or 25th Feb.

This is a new venture and have done a couple of trial runs with Pepperoni, Hawaii, Marguerite and a Veggie choice of mushrooms, onion and bell peppers. I can't be too diverse but would love suggestions of what else I could offer. Any advice would be truly appreciated.

(thinking out loud....and in text)...I would love to offer a "toad in the hole"....I have a small oblong shallow sided baking tray for the "Yorkshire"...I've tried this and it makes the perfect eating vessel. Local pork sausages, caramalised onions and red wine gravy.....yes OK silly idea

I invite all suggestions...

Terry

n.b... out of interest, the oven can be seen in these set of pictures...

www.flickr.com/photos/b5pics/ page 2 and 3

[rivergirl]

I think the loaded yorkie sounds delicious !! I love them cannot wait to see pictures of a yorkie in the oven .... I think keep a check on what people demand on top of what you offer and if it is viable encorporate it into your menu . Good luck

[Fat Bob]

A side order of red cabbage and apple wouldn't go amiss.

Have we seen a pic of your mobile WFO?

[cannyfradock]

Bob

There's a link at the foot of my first post in this thread, which will take you to a bakers convention I attend every year with the members of the Dan Lepard forum. I took the mobile WFO there last year when it was held in Bethesda. North Wales. The pictures aren't so good, but it will give you a better idea of the oven I am using.

Terry

[tonyb]

Terry, much as I love Yorkshire pudding etc the disadvantage at least over pizza is that it's not really finger food so you need somewhere to sit and cut it up, to avoid spilling the gravy somewhere. This means you need chairs, tables, cutlery etc. Great food but essentially sit down food.