Calabrese Delight: Ricotta, Ham, Potato, Onion and Spicy Chilli Pepper Pizza
Indulge in a Calabrian pizza topped with local ham, creamy ricotta, fried onions and potatoes, and finished with spicy peppers and chili oil.
All Recipes
Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.
Make Nancy Silverton’s Pizza Dough At Home
Bread baker and pizzaiola Nancy Silverton has perfected the art of pizza dough making and shared her recipe with us.
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.
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!
Nancy Silverton’s Pizzette alla Benno with Speck and Pineapple: Your New Favourite “Hawaiian” Pizza
Try Nancy Silverton’s take on Hawaiian pizza. Created as an upgrade to her son’s favourite type of pizza, this version includes speck and jalapeños.
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.
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.
Masienda Tlayudita: Corn Tortilla ‘Pizza’ with Crumbled Chorizo, Refried Beans, Salsa and Pulled Queso Oaxaca
This Masienda recipe for tlayuditas–a burrito-sized corn tortilla popular in Oaxaca that’s often crisped, topped, and served open-faced (pizza style) or folded over (calzone style)--is crunchy, cheesy, meaty and tasty.
Masienda Carne Asada Tacos with Salsa Verde, Grilled Onions and Queso Fresco
Try these fresh and tasty carne asada tacos from Masienda with steak, salsa verde, grilled onions, queso fresco, cilantro, lime and handmade tortillas.
Masienda Masa Harina Corn Tortillas
Make your own masa harina (masa flour) with this recipe from Masienda, the fastest-growing masa brand in America, perfect for carne asada tacos and tlayuditas!
Kouign-Amann and Andouille Sausage Pizza
This French pizza combines two specialties of Brittany — andouille sausage and kouign-amann pastry – for the ultimate sweet and savoury pie.
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?
Gill Meller’s Fresh Springtime Herb Pizza
Try Gill Meller’s recipe for a bright and fresh springtime pizza with mozzarella, parsley, chives, spring onions, stinging nettles, fennel and lemon.
Gill Meller’s Baked Chicken Thighs with New Potatoes, Wild Garlic and Lemon
Outdoor enthusiast Gill Meller and author of “Outside: Cooking Outdoors - Recipes for the Wild” shares his recipe for an all-in-one tray roast chicken thighs with new potatoes, wild garlic and lemon.
Baked Eggplants with Spicy Braised Chickpeas and Yogurt
If you’re craving a meal that’s both filling and vegetarian, we think this baked aubergine (aka eggplant) smothered in spicy chickpeas with yoghurt is where it’s at.
Vegetarian Goat Cheese and Spiced Honey Pizza
This goat cheese and honey pizza is a staple of French pizzerias.
