Pizza Recipes Pizza Recipes

Pizza Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

Cheesy Garlic Fingers with Donair Dipping Sauce
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Cheesy Garlic Fingers with Donair Dipping Sauce

Try out this recipe for cheesy garlic fingers with donair dipping sauce for an Eastern Canadian treat from journalist Ivy Knight.
    Caramelised Pineapple, Pepperoni, and Jalapeño Pizza

    Caramelised Pineapple, Pepperoni, and Jalapeño Pizza

    We’ve heard the arguments against pineapple on pizza: It’s watery, sweet, cloying, syrupy. And that can all be true if you use low-quality canned pineapple. For this pizza, we caramelise fresh pineapple in olive oil and salt, rendering it  less sweet, chewier, and just a little salty — and putting each of those arguments to rest in the process.  Before baking our pizza, we spend a few minutes cooking thinly sliced fresh pineapple in our Ooni oven for a flame-cooked fruit with delicious bits of char and small pockets of juiciness. Combine that with pepperoni — a classic brand from your supermarket deli will work just fine here — and sliced, pickled jalapeños, and this pizza takes a big step up from the canned pineapple original that Canadian restaurant owner Sam Panopoulos is credited with creating back in 1962.  If you’ve never tried pineapple on pizza (or if you need a pizza to convince even the staunchest of critics) consider this one  your on ramp.  Notes: We love this pizza dipped in ranch dressing. Try it with your favourite store-bought or homemade version, or try with a Ranch Crust Dust. Looking for other pineapple inspiration? Try our Pickled Pineapple and Chorizo Pizza, Detroit-style Hawaiian Pizza and other pineapple recipes. Time30 minutes Yieldfour 12” pizzas Equipment Ooni pizza ovenOoni Infrared ThermometerOoni Pizza Cutter Wheel or Pizza Cutter Rocker Blade Ooni Pizza Dough Scraperbaking sheet IngredientsFor the caramelised pineapple8½ ounces (240 grams) fresh pineapple, thinly sliced1½ tablespoons (20 grams) extra-virgin olive oil1 teaspoon (5 grams) salt For the pizzas4 x 250-gram dough balls7 ounces (200 grams) crushed tomatoes8½ ounces (240 grams) fresh mozzarella 5½ ounces (160 grams) pepperoni, thinly sliced4 ounces (120 grams) caramelised pineapple3 ounces (80 grams) pickled jalapeños2 ounces (60 grams) grated Parmesan For finishing4 ounces (120 grams) ranch dressing MethodFor the caramelised pineapple, preheat your oven to 650°F (345°C). Thinly slice the pineapple and toss with olive oil and salt in a medium bowl. Place on a baking sheet and roast until the pineapple is slightly dehydrated and begins to char, about 10 minutes. (Remove the pan occasionally and use a spatula to flip the pineapple to ensure even cooking.) Tip: If you don’t know how to break down and slice a fresh pineapple, watch our recipe video above for tips.  Fire up your oven, aiming for 850-950°F (450-500°C) on the stone baking board inside. (Use an infrared thermometer to quickly and accurately check the temperature of the stone.) Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge using your fingers. Stretch the dough out into a 12-inch base and leave it on the countertop or lay it over your lightly floured pizza peel. Top with 50 grams of crushed tomatoes and fresh mozzarella. Evenly distribute a quarter each of the pepperoni, caramelised pineapple, and pickled jalapeños. Sprinkle with a quarter of the Parmesan. Launch and cook your pizza for 60 to 90 seconds, turning to ensure an even cook. Remove from the oven, slice and enjoy. Repeat for the remaining pizzas.