Watch Chefs Kimberly and David team up, this time making flatbread and deep dish pizzas in the Gaggenau Series 400 30″ Wall Oven. Follow along as they make 3 flatbread pizzas using the baking stone. First, a breakfast pizza with fresh-made pesto, quail egg, and prosciutto. Then a fig and goat cheese pizza with arugula and a balsamic glaze. Last, a dessert pizza featuring almond frangipane, blueberries and peaches. Then, our chefs use the cast roaster to cook a Chicago-style deep dish pizza featuring homemade marinara sauce, hot chicken sausage, ground beef, and provolone cheese.
