With about 3 weeks left in December, the new year is just around the corner. If you and your friends are ringing in 2023 at your place, festive food is a must. We’ve partnered with Ooni again to bring you this recipe for pizza crostini with burrata and trout roe. It comes together in just a few steps and is the perfect way to get more use out of your Ooni pizza oven. You’ll also need a dough scraper, thermometer, pizza peel and pizza cutter wheel. If you prefer the taste of caviar, that’s a great swap to make; the rich, creamy flavor of burrata pairs perfectly with salty sea flavors. Pair with champagne or your bubbly beverage of choice and serve alongside your favorite appetizers.
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Prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Light your Ooni oven. Aim for 750°F to 850°F (400°C to 450°C) before you begin cooking. Use an Ooni Infrared Thermometer to quickly and accurately check the temperature of the middle of your baking stone.
Stretch your dough 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. Dock with a fork, gently pressing into the dough all over, to prevent it from fully expanding in the oven.
Cook the dough fully, turning to ensure an even bake. This will take about 1 to 2 minutes. Remove the cooked base from the oven and let it cool completely.
Slice the pizza into squares (you should get 12 to 16 pieces out of each pizza depending on how big you want your crostini).
Tear the burrata balls into even pieces. They will be messy to handle—but that’s okay! Try to put an even amount of cheese on each slice.
Gently spoon trout roe on each piece of burrata. Don’t be afraid to be decadent—load these up and serve.
Ingredients
Directions
Prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.
Light your Ooni oven. Aim for 750°F to 850°F (400°C to 450°C) before you begin cooking. Use an Ooni Infrared Thermometer to quickly and accurately check the temperature of the middle of your baking stone.
Stretch your dough 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. Dock with a fork, gently pressing into the dough all over, to prevent it from fully expanding in the oven.
Cook the dough fully, turning to ensure an even bake. This will take about 1 to 2 minutes. Remove the cooked base from the oven and let it cool completely.
Slice the pizza into squares (you should get 12 to 16 pieces out of each pizza depending on how big you want your crostini).
Tear the burrata balls into even pieces. They will be messy to handle—but that’s okay! Try to put an even amount of cheese on each slice.
Gently spoon trout roe on each piece of burrata. Don’t be afraid to be decadent—load these up and serve.
This pizza crostini recipe gives us all the festive feels, and we love how easy it makes despite its elegant, elevated appearance. You can even take the same crostini base and use other flavor combinations if you’re hosting a larger group. The most important thing is ringing in the new year with your favorite people and enjoying a delicious meal together! If you need inspiration for the rest of your menu, check out all the delicious recipes we’ve curated.
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