Portability is something many home pizza makers, chefs, and community members really prize about their Ooni ovens. Food writer and author Gill Meller recently really demonstrated his approach to using his oven to marry ingredients, seasonality, and scene by making this scallop, bacon, chive, and Parmesan pizza using fresh seafood on the beach.
This recipe, inspired by camping trips at the beach, is Gill’s tribute to his surrounding seaside town of Dorset in England. Fresh, locally sourced scallops are the star of this pizza. Gill suggests using hand-dived scallops if possible, and failing that, the freshest ones you can find. Here, their mild sweetness and buttery texture are accented with the contrasting sweet and salty flavours of caramelised onions and juicy bacon lardons. The pizza gets a light finish with just a sprinkle of Parmesan and chives. He took a wood-fired approach, adding a smokiness that embellished the flavour (and the experience of eating on the beach) but the flavour profile would be wonderful gas- or coal-fired too.
If you like this recipe from Gill, you may be interested in his latest cookbook, "Root, Stem, Leaf, Flower," his approach to using plants in everyday cooking.
