Israeli-born British chef Yotam Ottolenghi’s recipes are famed for using a blend of everyday and unique ingredients to achieve flavor-packed, tantalizing dishes that just so happen to be vegetable-centric.

We’ve taken direct inspiration from the Mushroom Ragu recipe in his book Ottolenghi Flavor: A Cookbook and adapted it for cooking in your Ooni pizza oven.

Notes: This recipe makes enough sauce for 4 pizzas, but you can reserve anything left over for use in pasta or rice dishes.

Yotam Ottolenghi and Noor Murad of The Ottolenghi Test Kitchen (OTK), came up with this baked polenta dish that’s covered in creamy béchamel, feta, oregano and za’atar tomatoes, for their latest cookbook, Extra Good Things.

This dish is rich in flavour and low in gluten, making it a tasty alternative for those who can’t stomach traditional pies.

While we agree with Noor, we also understand the impulse to call it a pizza — it’s covered in sumptuous toppings,  comes out of the oven with a crackly edge and has a delightfully cheesy middle.

To keep this recipe fairly easy, it calls for quick-cook polenta, so make sure to check the label.

When using an Ooni, keep in mind that this recipe works best in a 16-inch gas-powered oven like Ooni Karu 16 or Ooni Koda 16.