Pumpkin, Zucchini and
Chilli Pizza
8.8 (250g) Ooni Classic Pizza dough
Half a small pumpkin, roasted and puréed
1 garlic clove, crushed (minced)
2 tbsp olive oil
Half a small zucchini (courgette), thinly sliced into rounds
1 chilli, deseeded and finely chopped
1 tbsp pine nuts
Sea salt and freshly ground black pepper
Olive oil
In a bowl, combine the pumpkin purée, olive oil and garlic, and
season to taste. Set aside.
Once your dough is ready, fire up Ooni Koda 12. Aim for
752°F / 400°C on the stone baking board. You can check
the temperature quickly and easily using the Ooni Infrared
Thermometer.
Using a small amount of flour, dust your peel. Stretch the pizza
dough ball out to 12” and lay it out on your pizza peel.
Using a large spoon or ladle, spread the pumpkin sauce evenly
across the pizza dough base. Leave a half inch (1cm) border
around the edge of the base without sauce, so that it will puff
up once it cooks. Top with the zucchini and chilli, and sprinkle
with the pine nuts.
Slide the pizza off the peel and into Ooni Koda 12. Make sure
to rotate the pizza every 20-30 seconds for an even bake.
Once cooked, remove the pizza from the oven. Finish the
pizza with a drizzle of olive oil, and season to taste with salt
and pepper.
Method
Makes one 12” pizza
Cayenne-spiced Shrimp
18oz (500g) raw shrimp, peeled with tails on
3.5oz (100g) butter, melted
3 teaspoons (8g) cayenne pepper
3 teaspoons (8g) paprika
Juice of 1 lemon
2 tablespoons (35ml) honey
2 teaspoons (5g) salt
2 tablespoons (35g) parsley, chopped
2 tablespoons (35ml) olive oil
Preheat Ooni Koda 12 to 572°F / 300°C. You can check the
temperature using the Ooni Infrared Thermometer. If using a
conventional oven, preheat to 392°F / 200°C.
Add the olive oil to your Ooni Sizzler and place inside the oven
to warm up. You can also use an Ooni Grizzler or Ooni Skillet
for this recipe.
In a large bowl, combine the butter, cayenne pepper, paprika,
lemon juice, honey and salt and mix until well combined. Add
the shrimp and coat well with the marinade. Leave to marinate
in the fridge for at least half an hour.
Remove the Sizzler from the oven, and add all the shrimp to
the hot pan along with the marinade from the bowl. Return to
the oven and cook for 2 minutes, or until the shrimp flesh has
browned on one side.
Pull the Sizzler out of the oven, toss the shrimp to turn them
over and return to the oven for another two minutes, or until
the shrimp are slightly browned all over.
Remove the Sizzler from the oven, sprinkle the shrimp with
parsley and serve immediately. There’s no need for cutlery –
pick the shrimp up by the tail!
Method
Serves 4 as an appetizer
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