Fluffy Pitas & Fire Roasted Vegetables

For the pitta dough:

1. Add flour, water, salt and yeast to a large bowl. Using a dough whisk, mix the ingredients until shaggy, then place a damp towel on top and let the dough rest for 40 minutes.
2. Scrape everything onto the counter and turn until a smooth dough ball forms. Let the dough rest again for 40 minutes with the damp towel.
3. Turn again, stretching the dough out far and then rounding into a loaf. Let it sit again for 40 minutes.
4. Turn one last time, making sure the dough ball is smooth on top before placing it into a small container for its bulk rise.
5. Let it rise at room temperature for about 3-4 hours or until doubled in size (or overnight in the fridge).
6. Turn the dough out onto the counter and divide into 12 even pieces, then shape each one into a ball and let them rest on the counter covered with a towel, or plastic wrap, for 1-2 hours until they’re proofed.
7. Roll out each dough ball so they are about ½ inch thick and rounded. Make sure you heavily flour your surface to avoid sticking.
8. With the Ooni oven set to 950 °F / 500 °C, throw in your pitas one at a time until they bubble and puff up, then flip to finish cooking. They should take about 1 minute on each side and they’ll separate in the middle once fully cooked.

For the fire-roasted zucchini with chimichurri:

1. Set your Ooni oven to 450 °F / 230 °C.
2. Cut the zucchini length wise down the middle, then lightly score diagonally – twice at two opposite angles.
3. Salt the zucchini, let it sit for five minutes to release some water and then pat dry.
4. Preheat a cast iron dish in the oven for 10 minutes and add the zucchini score-side down. Put the dish into the middle of the oven.
5. Cook for 2 minutes or until the scored side is golden brown, then turn over to fully cook through.
6. Remove the zucchini from the oven and set aside.
7. Roughly chop the parsley, cilantro and garlic, then mix together in a bowl with the red wine vinegar, olive oil, salt and pepper.
8. Place the zucchini on a plate, pour over the chimichurri and enjoy.

For the roasted beet dip:

1. Season the beets with salt, pepper and olive oil and wrap in tin foil. 
2. Put them onto a sizzle platter and roast in a 400 °F / 200 °C Ooni oven for 30 minutes. 
3. Add the onion and garlic to the pan and roast for another 10 minutes, or until tender and the skin peels off the beets.
4. Remove the beets from the oven, let them cool for about 5 minutes in the foil, then remove the skins which should easily slide off with a towel or your hands.
5. Place your roasted veg in a food processor with the tahini, lemon juice, parsley, salt, pepper and another tablespoon of olive oil.
6. Blend until very smooth.
7. Add to your serving bowl and top with crumbled feta, more olive oil, fresh parsley and sesame seeds.