The Grandaddy Purp Pizza

Creamy, tangy and punchy – this Grandaddy Purp, Neo-Neapolitan Pizza is the brainchild of none other than Cody Splane (@splangerdanger). Full of twists and turns, this unique pizza is packed with flavour: the garlic cream compliments the sweet lavender and fennel goat cheese, crispy purple kale and zingy preserved lemon for a bright finish.

Ingredients
Makes 1x 12” pizza

300g Neo-Neapolitan dough ball
4-5 tbsp garlic cream
60g Full fat low-moisture mozzarella
60g Lavender and fennel goat cheese, crumbled
4-5 leaves purple kale
Parmigiano-Reggiano
⅕ Preserved lemon, finely chopped
Olive oil

Method
Prepare your pizza dough ahead of time. Cody’s guide to making the perfect Neo-Neapolitan Pizza Dough covers everything you need to know.

Fire up your Ooni pizza oven. Aim for 952˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Spoon an even layer of Garlic cream over the base of the pizza. Top with the mozzarella, followed by the goat cheese. Add the kale leaves, then finish with a drizzle of olive oil to help the leaves crisp up in the oven.

Slide the pizza off the peel and into your Ooni Pizza Oven. Cook for 1-2 minutes until puffy and golden brown round the crust, spotted with colour.

Remove the cooked pizza and top with fresh grated Parmigiano-Reggiano and a sprinkling of finely chopped preserved lemon for a zingy finish.