Sticky sweet, homemade caramel and fresh bananas atop a fluffy puff pastry makes for the perfect ending to a pizza party. What makes it better? Flame-cooking it in an Ooni pizza oven, of course!
For the salted caramel sauce:
7.05oz (200g) granulated sugar
3.17oz (90g) salted butter, cut into pieces
4.23oz (120g) double cream
1 tsp salt
Puff pastry, rolled thinly (approx. 2mm)
1-2 bananas, sliced
Vanilla ice cream, to serve
Preheat your Ooni 3, Ooni Pro or Ooni Koda. Aim for 360°F (180°C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Heat the granulated sugar in a saucepan over medium heat on the stovetop, stirring constantly with a rubber spatula. The sugar will form into clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir. Be careful as it is easy to burn. Once the sugar has completely melted, add in the butter a bit at a time - be careful as the liquid will bubble rapidly when the butter is added. Stir for about 2-3 minutes.
Once combined, slowly drizzle in the double cream. Be careful as the hot liquid will spit when the cold cream is added. Once fully poured in, allow to boil for 1 minute. Remove from the heat and stir in the salt.
Grease your Ooni cast iron Skillet with butter and place into your Ooni pizza oven to warm.
Take the rolled out pastry base and cut to fit the Skillet.
Remove the Skillet from the oven and place the puff pastry into it. Evenly spread the salted caramel mixture across the base leaving about 1cm uncovered around the edge to allow for the pastry to rise. Top with the sliced banana and place back into your Ooni to bake for about 3 minutes, rotating for an even bake.
Remove from the oven then slice and serve with a scoop of vanilla ice cream.