Can I cook breakfast in a wood-fired pizza oven?

Yes! A wood-fired oven is perfect for 'one-pan' breakfasts. At around 500°F, you can cook bacon, potatoes, and eggs in a single cast-iron skillet. The radiant heat from the dome sets the eggs perfectly while giving the bacon a unique smoky char.

How do you roast fruit in a pizza oven?

Halve fruits like peaches or pineapples, brush them with honey and butter, and place them on the oven floor for about 2 minutes. The intense heat caramelizes the natural sugars instantly, creating a rich, smoky dessert.

Are nachos good in a pizza oven?

Nachos are incredible in a pizza oven. Because of the high radiant heat, the cheese melts and blisters in just 60-90 seconds without the chips becoming soggy, resulting in the crispiest nachos possible.

What can I do with leftover pizza dough?

Roll it out paper-thin, brush with olive oil and sea salt, and bake at 600°F for 2 minutes. You'll create artisanal wood-fired crackers that are much better than anything you can buy at the store.

Is it possible to roast nuts in a pizza oven?

Yes, roasting nuts is a great way to use the residual heat (250-300°F) as the oven cools down. Toss them with oil and spices and let them sit for 10-15 minutes for a gourmet, smoky snack.

What Else Can You Cook in a Pizza Oven? (5 Surprising Ideas)

By now, most wood-fired oven owners know they can roast a chicken or bake a loaf of sourdough (check out our main guide on what to cook in a pizza oven). Those are the classics. But the true beauty of a masonry or portable wood-fired oven lies in its ability to handle almost any culinary challenge you throw at it.

If you’re looking to push the boundaries of your outdoor kitchen, here are five surprising things you can (and should) be cooking in your pizza oven.

1. The Ultimate Breakfast Skillet

Who says the oven is only for dinner? A wood-fired oven is the perfect tool for a "one-pan" breakfast.

How to do it: Get your oven to a steady 500°F. In a large cast-iron skillet, toss in thick-cut bacon, halved small potatoes, and some sliced sausages. Once they start to crisp, crack four eggs directly into the pan and slide it back in for 3-4 minutes.
The Result: The high heat from the dome perfectly sets the egg whites while leaving the yolks runny, and the bacon gets a smoky char that no stovetop can match.

2. Fire-Roasted Fruit

Dessert in a pizza oven is usually limited to "S'mores Dip," but fruit is where the magic really happens.

How to do it: Halve some peaches, plums, or even pineapples. Brush them with a mix of honey and melted butter. Place them cut-side down on the oven floor (ensure it's clean!) for 2 minutes, then flip.
The Result: The natural sugars in the fruit caramelize instantly, creating a deep, rich sweetness. Serve with a scoop of cold vanilla bean ice cream for the perfect temperature contrast.

3. Wood-Fired Nachos

If you’re hosting a party, this is the ultimate crowd-pleaser.

How to do it: Spread a thick layer of tortilla chips on a metal sheet pan or cast-iron griddle. Load them up with cheese, beans, jalapeños, and pre-cooked meat. Slide them into the oven (around 400-500°F) for just 60 to 90 seconds.
The Result: Because of the intense radiant heat from above, the cheese melts and blisters without the chips becoming soggy. It's the fastest, crispiest plate of nachos you'll ever eat.

4. Homemade Crackers and Flatbreads

If you have leftover pizza dough, don't throw it away.

How to do it: Roll the dough out as thin as possible—almost paper-thin. Brush with olive oil, sprinkle with sea salt and rosemary. Bake at 600°F for about 2 minutes until they are completely crisp and slightly charred.
The Result: You get artisanal, wood-fired crackers that are perfect for charcuterie boards.

5. Roasted Nuts

A great way to use the very last bit of residual heat as the oven cools down for the night.

How to do it: When the oven is around 250-300°F, toss raw almonds or walnuts in a pan with a little olive oil, salt, and maybe some smoked paprika. Let them sit in the oven for 10-15 minutes, stirring occasionally.
The Result: The low, smoky heat infuses the nuts with incredible flavor. They make for a healthy, gourmet snack that keeps for weeks.

Conclusion

The secret to mastering your wood-fired oven is understanding the "temperature curve." Don't let that heat go to waste! Start with your high-heat pizzas, move to your roasted meats and veggies, and finish with delicate desserts or slow-roasted snacks.

Your oven is more than a pizza maker—it's a portal to a whole new world of smoky, high-heat flavors.