From the brains of Ooni’s own Head of Engineering and Technology, Mike Vaona, comes this white pizza mixing tangy goat’s cheese, garlic oil, salami and hot honey.
Ingredients
Makes 1x 12”/16” pizza
For the garlic olive oil:
12oz (340ml) olive oil
2 heads of garlic, halved
For the pizza:
8.8/11.6oz (250/330g) classic pizza dough
1.2oz (35g) soft goat’s cheese
1.2oz (35g) shredded mozzarella
2 tbsp garlic-infused olive oil
4 slices black pepper salami, torn into shreds
1 tsp hot honey
½ small green apple, thinly sliced
3 sage leaves
Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
To make the garlic oil, place a saucepan over medium heat on your stovetop (hob). Add the olive oil and warm it up, then add the halved heads of garlic (there’s no need to pop out the cloves, as this will happen while cooking). Let the garlic simmer in the oil for at least 15 minutes, or until the garlic is golden. Remove the garlic cloves and set aside – you can keep them to use in other dishes - they’re delicious! Strain the oil into a glass jar to cool. Once cool, pop it in the fridge in an airtight container. You can keep this in the fridge for up to 2 weeks.
Fire up your Ooni pizza oven once your pizza dough and garlic olive oil are ready. Aim for 932˚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 to 12”/16” and lay it out on your pizza peel. Drizzle the garlic oil over the pizza base and use your fingers to spread it out evenly. Top with the mozzarella, salami, and small spoonfuls of the goat’s cheese. Tear the sage leaves and sprinkle over the top.
Slide the pizza off the peel into your Ooni pizza oven, making sure to rotate the pizza regularly as it cooks. Once cooked, remove the pizza from the oven. Drizzle with the hot honey and add the apple for a crisp finish. Serve straight away for an explosion of flavor!
