Kale, Green Bean, Eggplant & Cauliflower Pizza
Makes 1x 12”/16” pizza
Flour, for dusting
Olive oil, for frying
250/330g (8.8/11.6oz) classic pizza dough
5 tbsp Classic Pizza Sauce (see note below)
Handful of kale, torn into small pieces
4 green beans, trimmed
250g (9oz) aubergine (eggplant), cubed
2 cauliflower florets, broken into small pieces
4 cherry tomatoes
1 red chilli, deseeded and finely chopped
Sea salt and freshly ground black pepper
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Ultimate Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Grizzler, Sizzler or Skillet into your Ooni to heat up.
When the pan is hot, add a little olive oil, then add all the veggies, including the tomatoes, drizzle with a bit more olive oil and season to taste. Return the pan to the oven and cook for 2–3 minutes, or until everything is a light golden brown. Set aside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel.
Using a large spoon or ladle, spread the sauce evenly across the pizza base, leaving a 1cm (½”) sauce-free border around the edge. Top with the cooked vegetables and sprinkle over the chilli.
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. Finish with a drizzle of olive oil and serve straight away.