A cheesy, Argentinian spin on a fluffy focaccia, cooked in our cast iron Ooni Sizzler Pan.

Packed with spiced tofu and chargrilled eggplant, this Asian-inspired recipe just happens to be plant-based and vegan.

Blending whole wheat, bread flour and all purpose flours, our Wood-fired Bread Loaf baked in Ooni Pro has a rustic texture and a golden brown crust.

These roasted sweet bell peppers are cooked in cast iron and flexible enough to serve as a side, on top of a salad, or spread over pizza.

This creamy baked dip cooked in Ooni’s cast iron Skillet combines silky artichoke, melted mozzarella and a crunchy breadcrumb topping – get ready for the cheese pull of your dreams!

Who ever said salad wasn’t exciting? Finish a simple pizza with fresh mozzarella, salad leaves and juicy semi-dried tomatoes along with a lemon & garlic sauce and a black garlic & miso balsamic glaze.  

You’d be nuts not to try making our super simple vegan ricotta. Perfect for using on pizza and so much more, it’s creamy and delicious.

Make it the perfect veggie meal with this delicious vegetarian pizza made with vegan nduja, pumpkin and a garlicky, herby sauce.

This plant-based spin on the classic spinach and ricotta pairing uses a creamy homemade vegan ricotta and tangy sun-dried tomatoes.

Use Ooni’s cast iron Sizzler Pan to cook this classic bread loaf, using either sourdough or a dough made with dried yeast.

These charred baby peppers are ultra sweet, finished with a citrusy, simple salsa verde.

When the weather turns chilly and pumpkins come into season, swap the usual tomato sauce for a spicy pumpkin puree on this warming pizza.