There’s nothing better than pizza, except ones made with Ooni pizza ovens. The brand has perfected ovens that can use different kinds of fuels, all of which create the perfect Neapolitan crust. With that being said, new Ooni pizza oven owners get their hands on one of these and immediately make the classic cheesy version, or move towards Margherita recipes. But why not mix it up with more exciting recipes crafted by the geniuses at Ooni itself? Breakfast pies, dessert recipes, there are all kinds of ways you can use your high-heat oven to create beautiful meals. Some pizza ovens are portable, too: take these backyard heaters on camping jaunts, road trips, to tailgating events and beyond. Before you head out, bring some exciting ingredients with.
Below, you’ll see some perfect Ooni pizza recipes for summertime barbecues, whether you’re hosting a block party for the neighbors or are just feeding the family out on the patio. Explore all kinds of recipes that you can make within, even carb-free proteins. Make salmon filets, veggie dishes, steaks and more. There are no limits to how creative you can get with an oven made by these experts. Have fun crafting these, as well as your own unique Ooni pizza recipes!
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Melt the butter in a medium saucepan. Add the onions and garlic and cook until softened, about 6 minutes. Add the remaining ingredients and cook for 20 minutes over low heat. Transfer to the blender and blend until smooth. Toss your shredded chicken breast with 100 grams of the sauce.
Place your julienned red onions in a Mason jar or similarly large airtight container. Add the jalapeño, bay leaves, garlic cloves, vinegar, water, sugar and kosher salt into a saucepan and bring to a boil for five minutes. Pour into the Mason jar over the red onions and let sit overnight.
Fire up your Ooni pizza oven. Aim for 750-850°F (400-450°C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the 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.
Begin topping by adding a layer of barbecue sauce before sprinkling on the mozzarella and cheddar. Add the chicken and pickled red onions, then slide the pizza off the peel and into your oven. Cook for one to two minutes, using a peel to turn your pizza about every 20 seconds to ensure an even cook.
When finished, remove from the oven and top with cilantro. Slice into six pieces and enjoy.
Ingredients
Directions
Melt the butter in a medium saucepan. Add the onions and garlic and cook until softened, about 6 minutes. Add the remaining ingredients and cook for 20 minutes over low heat. Transfer to the blender and blend until smooth. Toss your shredded chicken breast with 100 grams of the sauce.
Place your julienned red onions in a Mason jar or similarly large airtight container. Add the jalapeño, bay leaves, garlic cloves, vinegar, water, sugar and kosher salt into a saucepan and bring to a boil for five minutes. Pour into the Mason jar over the red onions and let sit overnight.
Fire up your Ooni pizza oven. Aim for 750-850°F (400-450°C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the 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.
Begin topping by adding a layer of barbecue sauce before sprinkling on the mozzarella and cheddar. Add the chicken and pickled red onions, then slide the pizza off the peel and into your oven. Cook for one to two minutes, using a peel to turn your pizza about every 20 seconds to ensure an even cook.
When finished, remove from the oven and top with cilantro. Slice into six pieces and enjoy.
[cooked-sharing]
Add pears, water, sugar, cinnamon sticks, cloves, honey and sea salt in a medium saucepan. Bring to a low simmer over medium-low heat and make sure the pears are fully submerged in the poaching liquid. Cook until a paring knife slides easily into the pears, but before they turn mushy, about 20 to 25 minutes. Remove from heat and let cool in the liquid. Strain pears and return liquid to pan. Cook over high heat until reduced by half, about 30 minutes. Before using for the pizza, thinly slice the pears, using a whole pear per 12-inch pizza.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and mix at high speed to incorporate. Add the almond flour and beat on medium speed until thoroughly combined. Add the salt, egg and milk and mix until light and fluffy.
Fire up your Ooni oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Add a drizzle of olive oil to help flatten the dough while cooking. Slide the pizza off the peel and into the oven. Cook for 60 seconds, until the dough is parbaked. The dough should begin to brown, but still have plenty of blonde spots.
Remove from the oven, then spread ⅓ of the frangipane onto the warm dough using a spatula. Layer the pear slices on top and return to the oven, cooking until the frangipane turns golden brown. Remove from the oven one final time, then drizzle on the Nutella, reduced pear syrup and a sprinkle of flaky sea salt. Let cool slightly so the frangipane sets up, then slice and serve.
Ingredients
Directions
Add pears, water, sugar, cinnamon sticks, cloves, honey and sea salt in a medium saucepan. Bring to a low simmer over medium-low heat and make sure the pears are fully submerged in the poaching liquid. Cook until a paring knife slides easily into the pears, but before they turn mushy, about 20 to 25 minutes. Remove from heat and let cool in the liquid. Strain pears and return liquid to pan. Cook over high heat until reduced by half, about 30 minutes. Before using for the pizza, thinly slice the pears, using a whole pear per 12-inch pizza.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and mix at high speed to incorporate. Add the almond flour and beat on medium speed until thoroughly combined. Add the salt, egg and milk and mix until light and fluffy.
Fire up your Ooni oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.
Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Add a drizzle of olive oil to help flatten the dough while cooking. Slide the pizza off the peel and into the oven. Cook for 60 seconds, until the dough is parbaked. The dough should begin to brown, but still have plenty of blonde spots.
Remove from the oven, then spread ⅓ of the frangipane onto the warm dough using a spatula. Layer the pear slices on top and return to the oven, cooking until the frangipane turns golden brown. Remove from the oven one final time, then drizzle on the Nutella, reduced pear syrup and a sprinkle of flaky sea salt. Let cool slightly so the frangipane sets up, then slice and serve.
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