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Spicy Beets, Black Garlic and Stracciatella Pizza with Pistachio

Spicy Beets, Black Garlic and Stracciatella Pizza with Pistachio

It may look like a dessert pizza, but don’t let that fool you! Packed with earthy flavors, this love-at-first-sight pie from @doughandbehold is too good not to share. Blend roast beets with chili and black garlic to create a smoky-sweet puree that’s topped over a cheesy garlic base. Finished with creamy stracciatella di bufala and chopped pistachio.

Equipment
Baking tray
Food processor/blender 

Ingredients
Makes 1x 12”/16” pizza

250/330g classic pizza dough 
1-2 tbsp garlic oil
30g grana padano
60g low moisture mozzarella 
40g pistachio nuts, coarsely chopped
30g stracciatella di bufala

For the Puree
2-3 small beets, leaves cut off
Small red onion, finely chopped
1-2 cloves black garlic
Pinch smoked sea salt
½ tsp chili flakes
2 tsp chili oil

Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Preheat your convection oven to  400˚F (200˚C). Wrap the beets loosely in aluminum foil and place on a baking tray in the center of your oven. Cook for 50-60 minutes. Check every 20 minutes or so to check they’re not drying out, adding a tsp of water where necessary. Once cooked, let sit wrapped for 10 minutes, and leave to cool.   

In a food processor/blender, add the cooked beets, black garlic, chili oil, smoked salt, chili flakes, and red onion. Pulse to form the puree and set aside. 

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. With a pastry brush or spatula, spread an even layer of garlic oil across the base. Top with grated Grana Padano and low moisture mozzarella. Dollop over a few small spoonfuls of the beetroot puree.

Slide the pizza off the peel and into your pizza oven. Cook for 50 seconds or so, until the pizza is about 70% done. Top the pizza with half the chopped pistachios and return to the oven for a final 20 seconds. Remove the cooked pizza and top with stracciatella di bufala. Finish with another light dusting of pistachio, and final drizzle of chili oil. Serve right away! 

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