Gozney’s Roccbox pizza oven gives you Neapolitan-style pizza in just 60 seconds! Try it with 5 of Franco Pizza Bar’s delicious new recipes.

Picture this… You’ve just got home from a scorching day at the beach and you’ve invited a bunch of friends over for dinner. What will you cook? It’s the perfect afternoon for alfresco dining so you set up your outdoor table, pull out your trusty Gozney Roccbox pizza oven and start prepping the dough. Friends arrive, the vino is flowing and you assemble the pizzas with simple toppings (the kind you’d find in Italy). Once the oven has reached high heat, you take out your pizzas one by one and in just 60 seconds, you have something that resembles traditional Neopolitan-style pizza for your guests to enjoy.

Gozney’s Roccbox is everything you need this summer for entertaining. It’s not only portable which means you can use it in your backyard, on the beach or camping, but it is also easy to use which is why it is loved by many home cooks and professional chefs. The patented rolling flame technology allows you to experience wood-fired flavours while cooking your pizza toppings to perfection. There’s a 19mm stone floor at the base of the oven which cooks your pizza from the bottom up giving a super crispy base. The thick layers of insulation allow the oven to reach 500°C and there’s a built-in thermometer so you never have to guess when your food is ready. The oven has a silicon jacket making it family-friendly and the retractable legs allow you to pack it up with ease for your next adventure. That’s right, Gozney thought of everything…

The ovens come in a beautiful olive or grey colour, retailing for $799 for the gas option. You can opt for accessories such as the cover, turning peel, or a Roccbox Wood Burner if you want to get a little bit fancy. Purchase your Roccbox here.

Recipes From Franco Pizza Bar

If you heading down south and making a pit stop at Thirroul, it would be a crime not to stop at the local pizzeria, Franco. Although pizza is the main event, the team are also putting up incredible Mediternain share plates, decadent desserts, and a wine list that has scored them 3 goblets in the Wine List of the Year Awards of 2022. We sat down with husband and wife duo in the kitchen, Matt & Johannah Taylor (ex-owners of Wine Library Woollahra), to share some of their brand-new pizza recipes.

Mortadella and pistachio pizza

Ingredients

1 pizza base
2 Tbsp basil pesto
80g sliced fresh mozzarella
7 thin slices mortadella
80g Stracciatella
Hand full of toasted crushed pistachios
Pickled green hot peppers

Method

1. Spread the pesto over your pizza base and top with the sliced fresh mozzarella
2. Bake till edges are golden and blistered
3. Cut pizza into 6 slices
4. Arrange first the mortadella on top, followed by dollops of the Stracciatella
5. Sprinkle over the crushed pistachios and hot peppers

Carbonara pizza

Ingredients

1 pizza base
Garlic oil
40g grated parmesan
80g sliced fresh mozzarella
100g pancetta lardons or bacon
2 whole eggs
50ml cream
Pinch of salt
Garlic confit
Fresh chopped parsley
Fresh cracked black pepper

Method

1. Starting ahead of time, make your garlic confit. To do so, take the peeled cloves of two heads of garlic in a heavy saucepan and cover with olive oil. Place on a low heat and gently cook to a rich golden brown.
2. Once desired colour is achieved, allow to cool. Drain cloves from the oil, reserving the oil for your pizza base and blending the cloves of garlic into a nice smooth paste. This garlic confit can be stored for up to a week in the fridge.
3. In a separate bowl combine your eggs, cream and salt and whisk together. Set aside.
4. To build your pizza, take 1 pizza base and drizzle with the garlic oil.
5. Scatter with grated parmesan, sliced mozzarella and pancetta lardons
6. Pour over the egg mixture and grind over plenty of fresh black pepper.
7. Bake till golden and blistered
8. Once out of the oven, garnish with plenty of chopped parsley and squiggles of your garlic confit.

Pepperoni

Ingredients

1 pizza base
1 good tin of crushed tomatoes
60ml olive oil
1Tbsp dried oregano
Grated parmesan
Shredded mozzarella
Sliced pepperoni

Method

1. To start off, you need to make your tomato sauce for the base. Take the crushed tomatoes, olive oil, oregano and a pinch of salt and whisk till combined. Set aside until needed.
2. Take your pizza base and gently spread on a few spoonful’s of the sauce.
3. Sprinkle over the parmesan and mozzarella.
4. Arrange your sliced pepperoni on the pizza in an even layer.
5. Bake till crust is golden and the pepperoni is starting to curl at the edges.

Pollo al Pepperoncino

Ingredients

1 pizza base
1 good tin of crushed tomatoes
60ml olive oil
1Tbsp dried oregano
Shredded smoked chicken
½ red onion thinly sliced
1 small jar roasted red peppers
1tsp smoked paprika
1tsp balsamic vinegar
1tsp fresh thyme
Grated parmesan
Sliced fresh mozzarella
Sliced pickled green peppers
Pinch of dry chilli flakes

Method

1. To start off, make your tomato sauce for the base. Take the crushed tomatoes, olive oil, oregano and a pinch of salt and whisk till combined. Set aside until needed.
2. In a separate bowl, make the red pepper salsa. Drain the red peppers and slice into strips. Mix in the paprika, vinegar and thyme to create a chunky salsa. Set aside.
3. To assemble pizza, spread a few spoonful’s of tomato sauce onto your pizza base.
4. Sprinkle over parmesan cheese and the shredded chicken.
5. Dollop over a few spoonfuls of the pepper salsa, followed by the mozzarella, sliced onions and finally the sliced pickled green peppers.
6. Bake till edges are golden brown and cheese is melted.
7. Finish with a sprinkle of chilli flakes to your liking.

Prawn and Chorizo Pizza

Ingredients

1 pizza base
1 good tin of crushed tomatoes
60ml olive oil
1tsp dried oregano
Grated parmesan
Sliced fresh mozzarella
80g chopped raw and peeled prawns
½ chorizo sausage peeled and crumbled
½ bunch parsley chopped
Zest of 1 lemon
Hot sauce of your liking

Method

1. To start, make the tomato sauce for your base. Take the crushed tomatoes, olive oil, oregano and a pinch of salt and whisk till combined. Set aside till needed.
2. Make a gremolata by combining the chopped parsley and lemon zest. Set aside till needed.
3. To assemble your pizza, spread a few spoonful’s of the tomato sauce onto your pizza base.
4. Sprinkle with parmesan and mozzarella.
5. Then evenly scatter over your prawn meat and crumbled chorizo.
6. Bake till edges are golden brown and prawn meat is cooked.
7. Once removed from the oven, squiggled over hot sauce and sprinkle generously with gremolata.

Looking for more delicious recipes? Try Bangalay Dining’s Fingerlime Mignonette Oyster Dressing.