It’s the most wonderful time of year, and your Ooni pizza oven is here to help. The food we eat often makes up a big part of our memories and traditions, especially around the holidays. While holiday dinners usually take the spotlight, there’s something special about waking up on Christmas morning (or any morning during the holidays) and enjoying a delicious meal.
If you’re looking for a new fun tradition, why not try a fun recipe with your family? We love this gingerbread cinnamon roll pizza from Ooni. Combining two amazing holiday treats, this recipe comes together perfectly in your Ooni pizza oven. Crunchy pecans, sweet icing and perfectly tender pizza dough come together in this mouth-watering treat that’s perfect for breakfast or dessert. It’s a great way to get more use out of your outdoor oven, and the super-high temperatures will get this sweet treat on the table fast. Try it out for yourself below:
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Place two-thirds of the 13 ounces water in a large bowl. Boil the rest of the water, then
pour into the cold water. (This will create the correct temperature to activate the yeast.) Whisk salt and
yeast into the warm water.
If mixing by hand: Place the flour, cinnamon, ginger and cloves in a large bowl and pour the
yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by
hand until the pizza dough comes together in a ball. Turn onto a lightly floured surface and
knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the
bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in
size.
If using a mixer: Fit the mixer with a dough hook and place the flour, cinnamon, ginger and
cloves in the mixer bowl. Turn the machine on at low speed and gradually add the yeast mixture
to the flour. Once combined, leave the dough to continue mixing at the same speed for 5 to 10
minutes, or until it’s firm and stretchy. Cover the dough with cling film and leave to rise in a
warm place for about 2 hours or until doubled in size.
Divide the dough into 3 equal pieces. Place each piece in a separate bowl or tray, cover with cling film
and leave to rise for another 30 to 60 minutes, or until doubled in size.
Add brown sugar, butter, cinnamon and cloves to a microwave-safe bowl and heat until melted together,
about 45 seconds.
Add powdered sugar, milk, vanilla and melted butter to a microwave-safe bowl and heat until melted
together, about 45 seconds. Set aside, keeping the icing and brown sugar mixtures at room temperature as you stretch the dough.
Fire up your oven. Aim for 750 to 850°F (400 to 450°C) on the baking stone inside. Stretch your
dough out on a lightly floured surface. Push the air from the center out toward the crust, then use your
knuckles to stretch out the base to 12 inches.
Spread a third of the brown sugar mixture onto the dough.
Slide the pizza off the peel and into your oven. Cook for a minute or two, using a peel to turn your pizza
every 20 seconds or so to ensure an even bake.
Remove from the oven and top with one-third each of the chopped pecans and candied ginger.
Drizzle icing on top. (If the icing has thickened, microwave for 20 seconds.) Slice and serve immediately.
Ingredients
Directions
Place two-thirds of the 13 ounces water in a large bowl. Boil the rest of the water, then
pour into the cold water. (This will create the correct temperature to activate the yeast.) Whisk salt and
yeast into the warm water.
If mixing by hand: Place the flour, cinnamon, ginger and cloves in a large bowl and pour the
yeast mixture into it. Stir with a wooden spoon until a dough starts to form. Continue mixing by
hand until the pizza dough comes together in a ball. Turn onto a lightly floured surface and
knead with both hands for about 10 minutes, until it’s firm and stretchy. Return the dough to the
bowl. Cover with cling film and leave to rise in a warm place for about 2 hours or until doubled in
size.
If using a mixer: Fit the mixer with a dough hook and place the flour, cinnamon, ginger and
cloves in the mixer bowl. Turn the machine on at low speed and gradually add the yeast mixture
to the flour. Once combined, leave the dough to continue mixing at the same speed for 5 to 10
minutes, or until it’s firm and stretchy. Cover the dough with cling film and leave to rise in a
warm place for about 2 hours or until doubled in size.
Divide the dough into 3 equal pieces. Place each piece in a separate bowl or tray, cover with cling film
and leave to rise for another 30 to 60 minutes, or until doubled in size.
Add brown sugar, butter, cinnamon and cloves to a microwave-safe bowl and heat until melted together,
about 45 seconds.
Add powdered sugar, milk, vanilla and melted butter to a microwave-safe bowl and heat until melted
together, about 45 seconds. Set aside, keeping the icing and brown sugar mixtures at room temperature as you stretch the dough.
Fire up your oven. Aim for 750 to 850°F (400 to 450°C) on the baking stone inside. Stretch your
dough out on a lightly floured surface. Push the air from the center out toward the crust, then use your
knuckles to stretch out the base to 12 inches.
Spread a third of the brown sugar mixture onto the dough.
Slide the pizza off the peel and into your oven. Cook for a minute or two, using a peel to turn your pizza
every 20 seconds or so to ensure an even bake.
Remove from the oven and top with one-third each of the chopped pecans and candied ginger.
Drizzle icing on top. (If the icing has thickened, microwave for 20 seconds.) Slice and serve immediately.
This recipe is the perfect way to get kids involved in holiday cooking. Have someone work on mixing ingredients together or putting items away while the adults work with the hot pizza oven. This recipe is also incredibly easy to customize if you prefer different toppings. If you’re looking for more inspiration this holiday season, check out the rest of our recipes. No matter what your holiday traditions look like, there’s a delicious dish to compliment them perfectly.
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