3 Easy Wood Fired Oven Recipes

The beauty of a classic wood-fired oven is its simplicity and efficacy. One of our best choices is the Nectre Wood Fired Oven. The versatility of this multifunctional device can be used as a primary heat source as a wood heater, as well as wood stove cooking and an oven for baking without the usage of electricity.

You can prepare wonderful pizzas and cook a wide variety of cuisine with this oven, which is similar to a wood-fired pizza oven and brick oven. You can bake bread in the morning, cook fish for lunch, a stew or roast for supper, and desserts anytime you want.

Nectre Wood Fired Ovens


Oven Temperature Guide

This table is a quick guide on oven temperatures and cooking processes if you wish to try one of your favorite recipes in the wood-burning oven.


Cooking Technique

What To Cook

200 – 250°F

Braising or Slow Cooking

Stews, tenderloins, pulled pork,
BBQ ribs, braised meat
and vegetables

250 – 400°F

Baking Desserts

Cinnamon rolls, pies,
cookies, cakes

400 – 450°F

Bread Baking

Crusty bread, sourdough,
focaccia, flatbread

450 – 540°F


Steak, turkey,
vegetables, seafood

550°F +

Pizza Cooking

Pizza dough, garlic bread,
naan bread


3 Easy Wood Fired Oven Recipe Ideas

We've put together 3 easy and delicious recipes for you to try to cook in a wood-fired oven. We've also broken them down into simple, straightforward steps for you to follow.

1.) Roasted Vegetables

Wood Fired Roasted Vegetables

This easy seasonal vegetable recipe can be made with any combination of veggies and quantity you prefer. It's a simple side dish that goes with any meal.


4 - 6

Prep Time:

5 - 15 minutes

Cooking Time:

20 - 40 minutes

 *Cooking durations may vary depending on the vegetables you use and the temperature of your oven. Plan on spending approximately 20 to 40 minutes. (For root vegetables, make it longer. For soft vegetables, make it shorter.)


2-4 tablespoon olive oil
1 cup carrots (peeled & sliced into 1/2" thick (approx.))
1 cup small potatoes fingerling or gold (you may leave the skin on or cut as needed)
1 cup sweet potatoes (peeled & chopped into 1/2" to 1" pieces)
1 small or medium onion (sliced or coarsely chopped, depending on your preference)
1/2 cup squash (coarsely chopped)
1/2 cup mushrooms (sliced into thick sections)
3/4 cup peppers (remove seeds and cut into slices)
3 corn cobs (cut in half or thirds after shucking)
2-3 garlic cloves (minced or diced)
1 handful cherry tomatoes sliced in half
1 teaspoon rosemary
Salt and pepper
Other seasonings can be added as desired


  1. Mix your vegetables in olive oil and season with salt and pepper.
  2. In a terracotta pan or cast-iron skillet, roast the ingredients in a hot oven (450°F - 550°F).
  3. To keep the veggies from sticking, gently mix the ingredients and rotate the pan occasionally.
  4. Roast the carrots, small potatoes, and sweet potatoes first. Cut all of the hard vegetables to a similar size so they all cook at the same time. The time it takes to cook the hard veggies will be longer than the time it takes to cook the soft vegetables.
  5. Next, add the softer vegetables like squashes, mushrooms, onions, and peppers.
  6. In a separate skillet, lightly roast the seasoned corn until slightly pre-cooked. Once done, toss them on top of the other ingredients.
  7. Lastly, add a handful of cherry tomatoes, rosemary, garlic, and other seasonings to taste. Cook until the mixture is aromatic.
  8. Optional: Drizzle with a balsamic vinegar glaze before serving for a little extra zing!


2.) Crispy Roasted Porchetta (Rolled Pork Belly)

Wood Fired Roasted Pork Belly

A boneless pork roast made from a fatty, herb-infused roll of pork belly with crispy crackling skin.


4 - 5

Prep Time:

20 minutes

Cooking Time:

2 hours


2.5 kg pork belly
15 small onions
3 paprika peppers
1 garlic head

For the filling:

Olive oil
1/2 cup fresh parsley
1/2 cup fresh sage
1/2 tablespoon dried ginger
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons dried garlic flakes
2 teaspoons chili flakes
1 ½ teaspoon fennel seeds


  1. Start preheating the oven.
  2. To make the filling, finely chop the herbs
  3. Unroll the pork belly and slice a diamond pattern into it using a sharp knife
  4. Drizzle olive oil over the sliced pork and top it with the filling mixture, pressing it into the slices to ensure the flavor is well distributed.
  5. Start rolling the pork belly into a tight roll from the short edge.
  6. Slice a diamond pattern in the fat on the outside of the roll.
  7. Tie the roll together with lengths of cooking twine to prevent it from unfolding while cooking.
  8. Season the outside of the roll with salt on all sides.
  9. In a cast-iron pan, combine the crushed garlic, onions, and pepper, along with a drizzle of olive oil and a sprinkle of salt.
  10. Place the belly roll on top of the vegetables, then put it in the oven.
  11. Monitor in every 20 minutes or so, and take it out when the skin golden and crispy, and the inside temperature reaches 145°F.
  12. Cut into thick slices and serve with honey drizzled on top.


3.) Shrimp with Basil Butter

Shrimp with Basil Butter

Juicy shrimps roasted in a wood-fired oven and drizzled with basil butter created from scratch.



Prep Time:

3 minutes

Cooking Time:

10 minutes



1 pound peeled and deveined shrimp
1/4 teaspoon salt
1/4 teaspoon black pepper
1 ½ teaspoon garlic powder
2 tablespoon olive oil
4 ounces unsalted butter
1 cup fresh basil leaves
1 lemon
fresh parsley for garnish


  1. Prepare the shrimp. Defrost, rinse, and dry.
  2. Mix the shrimp in a bowl with garlic powder, salt, and black pepper.
  3. Blend the butter and basil in a food processor until smooth.
  4. Preheat the oven to a high temperature and heat the heavy cast-iron skillet until very hot
  5. Wait for 5-7 minutes then add olive oil and the shrimp to the skillet, then place it back in the oven.
  6. Cook for 3 minutes, stirring the shrimp occasionally to ensure even cooking.
  7. Pour in 3 tablespoons of basil butter into the shrimp, making sure they are fully coated. Just before they're done, generously add dollops of basil butter to the pan.
  8. Optional: Garnish with fresh parsley and a squeeze of lemon juice for an added kick!

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