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Pickled Jalapeño, Caramelised Onion & Garlic Cashew Cream Pizza

Pickled Jalapeño, Caramelised Onion & Garlic Cashew Cream Pizza

Go to garlic heaven with this vegan dream from our Head of Engineering (and Pizza Taste Tester!) Mike Vaona! Homemade garlic olive oil and garlic cashew cream pair perfectly with vinegary, pickled jalapeños and sweet caramelised onions.

Makes 1x 12”/16” pizza

For the garlic olive oil:
340ml (12oz) olive oil
2 heads of garlic, halved

For the caramelised onions:
1 onion
Olive oil

For the garlic cashew cream:
225g (8oz) cashews, soaked in water overnight
4 tbsp water
3 cloves roasted garlic, reserved from making the garlic olive oil
3 cloves garlic, raw
Black pepper

For the pizza:
250/330g (8.8/11.6oz) classic pizza dough
50g (2oz) pickled jalapeños, sliced
4 sprigs coriander (cilantro), roughly chopped
Juice of half a lime

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Prepare the garlic olive oil in advance. Over medium heat on your hob (stovetop), warm the olive oil in a saucepan and add the halved heads of garlic (there’s no need to pop out the cloves, as this will happen while cooking). Let the garlic simmer in the oil for at least 15 minutes, or until the garlic is golden. Remove and set aside a few of the garlic cloves to be used for the cashew cream later on. Strain the oil into a glass jar to cool. Once cool, pop it in the fridge in an airtight container. You can keep this in the fridge for up to 2 weeks.

Next, prepare the garlic cashew cream. Strain and rinse the soaked cashews. In a blender, blend the cashews with a little water to start, then add the roasted garlic gloves, raw garlic cloves, plus salt and black pepper to taste. Continue blending until the mixture has a smooth, creamy consistency – you can keep adding a little water at a time as needed. Season to taste.  

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.  

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.

Drizzle a little garlic olive oil over the pizza base and spread it around with your fingers to make an even coating. Top with the pickled jalapeños.

Slide the pizza off the peel and into your Ooni pizza oven, cooking it until just crisp. 

Remove the pizza from the oven and place on a wooden chopping board to finish topping.

Top the cooked pizza with the caramelised onion, coriander and lime juice. Finish it off with freshly cracked black pepper and plenty of garlic cashew cream. Enjoy hot!

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