Baked Camembert, Honey & Thyme
Dive into this super simple baked camembert – it takes just 10 minutes – with a slice of hot-from-the-oven, rosemary-scented pizza. Studded with garlic and dripping with honey, it’s cooked low and slow for ultimate ooze factor.
Serves 2 as a starter
For the camembert
1 whole camembert round (choose one in a wooden box)
3 tbsp runny honey
2 garlic cloves, gently crushed
2 tsp thyme leaves
For the pizza
5.6oz (160g) pizza dough ball (see note below)
2 sprigs rosemary, leaves removed
2 tbsp olive oil
Sea salt, to taste
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Start by baking the camembert. Preheat your Ooni Pizza Oven to 180°C. We prepared this recipe using Ooni Pro and the Gas Burner for Ooni Pro, with the gas flame turned down to a minimum, and with the pizza door on the oven.
Remove the camembert from the wooden container and take off any packaging, such as wax paper or plastic wrapping. Return the round of camembert to its wooden box. Do not put the lid back on.
Using a small knife, make small incisions across the top of the cheese. Press the garlic and one teaspoon of the thyme into these holes.
Take a sheet of tin foil, place the wooden box on top of the foil, and fold the sides of the foil sheet around the top of the box so that the camembert is encased in the foil wrapping. Be careful not to press the foil into the surface of the camembert.
Place the foil-wrapped camembert onto your Sizzler, and place in the oven to bake for 5 minutes, or until the camembert has softened slightly.
Remove the Sizzler from the oven, open up the foil, and drizzle half of the honey over the top of the camembert.
Leaving the foil wrapping open, return the Sizzler to the oven to bake the camembert for another 3-5 minutes, or until the top of the camembert has caramelised nicely. The camembert should be hot throughout and drip off a teaspoon when scooped out.
Remove the camembert from the Sizzler and place on a serving platter, keeping it inside the wooden box. Finish with the remaining thyme and honey, and leave to rest while you cook the pizza.
Fire up your oven to a high temperature. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12" and lay it out on your pizza peel. Press the rosemary into the pizza base, drizzle over the olive oil and season with the salt to taste.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Slice it up and serve alongside the warm baked camembert.