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  • Italian Detroit-style Pizza: Peperoni (Bell Peppers) with Pecorino and Provola Silana

    Italian Detroit-style Pizza: Peperoni (Bell Peppers) with Pecorino and Provola Silana

    Try out this Italian twist on Detroit-style pizza with peperoni (bell peppers), Pecorino Romano, and provola Silana.
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  • Cooked pan pizza with tomato sauce and mozzarella on an Ooni Bamboo Peel & Serving Board on a table with plates of slices of pan pizza.

    Classic Personal Pan Pizza

    Try our classic personal pan pizza recipe for a pie with a thick and airy interior, golden crispy edges and a nice bubbly cheese top!
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  • The Ultimate Wood-fired Bread Loaf

    The Ultimate Wood-fired Bread Loaf

    Master the art of freshly baked wood-fired bread with this method from professional baker and author Bryan Ford.
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  • Cooked butternut squash, ricotta and fried sage pizza on an Ooni Bamboo Pizza Peel & Serving Board on a table next to plates, a glass of water and decorative gourds.

    Butternut Squash, Ricotta and Fried Sage Pizza

    Slightly sweet and nutty in flavor, this butternut squash, ricotta and fried sage pizza is great for a cozy and comforting fall meal.
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  • Vegetarian

    Our Favourite Ever Ooni Volt Chocolate Chip Cookies

    Our Favourite Ever Ooni Volt Chocolate Chip Cookies

    Brown butter and buckwheat-inflected chocolate chip cookies bake up beautifully in Ooni Volt with this tried-and-tested recipe.
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  • Vegetarian

    Pizza with fried eggplant, cheese, tomato sauce and basil on a bamboo serving board

    Deconstructed Eggplant Parmesan Pizza

    Crispy, thin golden fried pieces of eggplant top a pizza base for a delectable, deconstructed version of Italian eggplant parmesan.
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  • Cooked fresh pesto and heirloom tomato pizza with mozzarella.

    Fresh Pesto and Heirloom Tomato Pizza

    Want the perfect recipe for showcasing fresh ingredients? Try our homemade pesto and tomato pizza.
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  • Vegetarian

    fresh basil pesto

    Nancy Silverton’s Fresh Basil Pesto

    Nancy Silverton’s basil pesto recipe is classic, straightforward and requires only a food processor and some good herbs.
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  • Vegetarian

    Nancy Silverton’s Baby Pepper and Mozzarella-Stuffed Pizzette

    Nancy Silverton’s Baby Pepper and Mozzarella-Stuffed Pizzette

    Try world-renowned chef Nancy Silverton’s baby pepper and mozzarella-stuffed pizzette for a sandwich like no other!
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  • Nancy Silverton’s Passata di Pomodoro: Rich, Simple and Delightfully Tasty Tomato Sauce

    Nancy Silverton’s Passata di Pomodoro: Rich, Simple and Delightfully Tasty Tomato Sauce

    Nancy Silverton’s simple passata di pomodoro recipe is a classic tomato sauce that’s delicious all year round.
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  • Vegan

    Vegetarian

    Two hands touching a bowl of marinated baby bell peppers next to bowls of basil pesto, mozzarella balls, garlic confit, Cruschi peppers, radicchio and salt.

    Nancy Silverton’s Marinated Baby Bell Peppers

    Baby bell peppers roasted in salt and olive oil create a side dish, pizza topping or sandwich filling that Nancy Silverton loves.
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  • Leftover Dough Focaccia with Tomatoes and Oregano

    Leftover Dough Focaccia with Tomatoes and Oregano

    Instead of throwing away leftover pizza dough, why not make delicious focaccia with tomatoes, olive oil, salt and oregano? 
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