Cheese lovers rejoice, ‘tis the season of the cheese board. This indulgent delight from Ooni ambassador Nic at @twocentspizza takes a festive spin on the classic Quattro Formaggi. The creamy mozzarella base is topped with nutty Grana Padano, tangy goats cheese, and sweet brie. Finished with a red cabbage and red onion salad, a balsamic and cranberry drizzle, and served with onion chutney for crust dipping.
Makes 1x 12”/16” pizza
For the pizza
250/330g classic pizza dough
1tbsp garlic oil
80/100g fresh mozzarella, torn into chunks
40g Grana Padano
40g goats cheese, cut into discs
40g brie, sliced
For the balsamic reduction
90g balsamic vinegar
60g smooth cranberry sauce
Splash red wine vinegar
For the topping
¼ red onion, finely sliced
50g red cabbage, finely sliced
Red onion chutney (for dipping)
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
In a pan, heat the balsamic vinegar and cranberry sauce over medium and bring to a simmer. Once the sauce begins to thicken, remove from the heat. Add a splash of red wine vinegar to loosen the mix, then transfer to a squeeze bottle/container and leave to cool.
In a bowl, toss the sliced onion and cabbage in a teaspoon of olive oil, and season with salt and pepper.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Drizzle a tbsp of garlic oil over the base, using a pastry brush or rubber spatula to spread it out evenly. Fill the base with 80-100g torn fresh mozzarella, depending on your pizza size. Next, lay over 3-4 slices of goats cheese, and 3-4 slices of brie. Finish with a generous serving of shaved or finely grated Grana Padano.
Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly for an even cook. Check the cheese is melted and spotting brown, then remove the cooked pizza and transfer to a serving board.
Top with a handful of fresh coleslaw, and drizzle a spiral of homemade balsamic cranberry reduction. Season with fresh ground black pepper if you like, and serve right away with a side of your favourite onion chutney for dipping.