“Flammkuchen,” otherwise known as a tarte flambée or flame cake, is a Franco-German favourite, though who invented it is hotly contested.

Traditionally, this pizza has a thin, crispy base that’s denser than regular pizza dough.

Schweinekrustenbraten literally translates to “pork roast with a crust,” and is a staple of Bavarian cuisine.

Cooking Schweinekrustenbraten in an Ooni oven is simple, thanks to Bavarian grill enthusiast Dominic Stettner (@dominic.stettner), who brought this delicious Ooni recipe to life.

Warm, salty and satisfying, soft pretzels, or Brezn as they’re known in Bavaria, are one of life’s simple pleasures — and even more so when enjoyed fresh from the oven.

Pretzels have a long and complex history dating back 1500 years or more.

This recipe is an ode to the German archetype.

As for the dip, Obatzda is a popular dish to serve alongside soft pretzels in Bavaria.

For a flame-cooked twist on Entenbrust mit Knödel, a classic German dish of duck breast with dumplings, this recipe from Bavarian grilling enthusiast Dominic Stettner is one to try.

Tradition holds that the duck breasts are served with potato dumplings (Kartoffelkloesse) . Soft and filling, potato dumplings are the ideal feel-good comfort food; even better, they’re easy to make at home.

Currywurst is a German street food classic.

So, what’s in a currywurst?

In Germany, currywurst recipes vary from region to region.

Pizza and currywurst have a lot in common.

Recently, Ooni ambassador Julia (@manopasto) invented a homemade curry sauce of her very own — an updated version, if you will, of Heuwer’s original Chillup sauce.

(By the way — currywurst usually comes with fries.

Marinated in rosemary, mint and thyme, and served with a minty yogurt sauce, these flame-roasted lamb chops make a great centrepiece for any special occasion.

This recipe looks impressive on a dinner table (especially at Easter), but it’s deceptively easy.

When it comes to the ingredients, it’s also accessible, relying mostly on seasonal vegetables — like bush beans and pointed peppers — and meat.

The non-negotiables?

Why not try this out at your Easter celebration or a spring dinner party?

Cold outside?

Traditionally, it’s more common to find kale in a hearty stew with Mett sausages and a dab of mustard – not only is it a German classic (and probably the best thing to warm you up on a cold night), but it’s also the final part of another ancient German tradition: “Wintergang.” All winter long, groups of friends meet up in frosty woods for these “winter walks,” occasionally stopping for shots of schnapps and a “Boßel” match (a game in which players try and throw heavy balls as close as possible to a smaller target ball, similar to boules).

For this recipe, though, you can leave your pots in the cupboard, because the combination of kale, sausage meat and mustard works just as well in a Chicago-style pan pizza.

If you’re looking for an easy dinner with a refined twist and nods to Germany’s culinary past, this herb-crusted cod with creamed Savoy cabbage recipe is sure to please.

Despite the “gourmet” label, there’s really nothing fancy about this dish.

Despite its humble origins, the dish, as a concept, gets an elevated spin here and cooks in no time in an Ooni oven.

If there’s one thing Germans love to debate when it comes to food, it’s Brussels sprouts.

Roasted and slightly caramelised, these sprouts are a game changer for winter dishes, side plates an - of course - delicious seasonal pizzas.

Using a savoury base of blue cheese and mozzarella adds a certain zing to complement the Brussels sprouts and onions, which are bound together with another distinctly German ingredient: beet syrup.

Classic Italian cuisine meets one of Germany’s most beloved vegetables in this Roman-style pizza bianca (white pizza) with white asparagus, sliced potatoes, ham and cured egg.

This airy and slightly thicker-than-Neapolitan dough is an excellent base for loading up (without getting soggy) on sliced potatoes, chopped asparagus and salty ham, all topped with a grated, cured egg yolk.

And because there’s no tomatoes on this pizza – which means less acidity – the mild and delicate flavours of the white asparagus shine.

Back in 2000, I was sent as a young reporter to cover Germany.

I never forget faces or food (though I do forget names!) and this pizza/tarte planted itself in my brain.

Detroit-style pizza (DSP) has been on the scene since its inception back in the 1940s with its distinctive shape, thick, fluffy base and crispy, golden cheese “frico” crust (for more about this style and other pan pizzas, read more here).

They say that imitation is the greatest form of flattery, and when it comes to Detroit-style pizza, this (very German) interpretation from chef and recipe developer Jelena Lozo (@der_kulinarische_donnerstag) is no exception.

The beloved star of this recipe, currywurst, is a sliced sausage dish usually covered in a spicy tomato sauce that’s become a German favourite for over 50 years.

Jelena puts her own spin on the sauce with a blend of tomatoes, curry powder, Tabasco, onions, honey and balsamic vinegar for an extra kick.

True to the original Detroit-style pizza which was baked in a blue steel industrial utility tray, Jelena bakes her pie in a Detroit-style pizza pan.

The curry sauce racing stripes over the cheese are a visual connection between Germany (birthplace of Mercedes-Benz) and Detroit (deemed the “automobile capital of the world” thanks to Henry Ford and the assembly line).

Want to try more twists on the classic Detroit-style pizzas?

• UK Detroit-style Pizza: Cheesy Beans on Toast
• Scandinavian Detroit-style Pizza: Lørdagspizza
• Canadian Detroit-style Sourdough Pizza: Bloody Caesar
• Italian Detroit-style Pizza: Pepperoni with Pecorino and Provola Silana
• French Detroit-style Dessert Pizza: Tarte-Tatin
• Australian Detroit-style Pizza: Deep End Pizza’s “The New Aussie”