As far as dessert pizzas go, Nutella has a pretty good corner on the market. But nothing says summer like S’mores assembled by messy fingers in the glow of the campfire, and adding freshly baked pizza dough to the equation of chocolate, toasted marshmallows, and graham crackers—well, that’s just an obvious win. 

It’s unclear exactly who invented s’mores. There’s even debate around their origin stories. The recipe is often credited to Loretta Scott Crew and cited in the 1927 book, “Tramping and Trailing with the Girl Scouts” under the more formal name, “Some More,” and well-respected publications have tipped their caps to her over the years. But as S’mores blogger Chris Peters of S’more Scout has written, there's an earlier mention in a 1925 news article mentioning this now-familiar recipe as "Some-mores.”

Determining the first person to turn s’mores into pizza might be even harder. Chefs and pizza chains including Food Network personality Guy Fieri and Papa Murphy’s have tried their hands at it. This recipe was developed by Ooni pizza taste-testers Fred and Nancy Rodriguez, whose pizza we singled out as one of our favorites among 5,000 submitted to us in 2019. We like it for the savory touch it brings with a drizzle of extra-virgin olive oil and its simple but delicious results.

Whether it’s a weekday or National S’mores Day (August 10th), if you’re looking to trick out your s’mores pizza consider a few other suggestions. For textural variation, consider adding chopped nuts or almond slivers as finishing garnishes or blending the graham crackers into a fine powder. Base alternatives could include a light pre-chocolate slathering of peanut butter or Marshmallow Fluff (if you can find it). Cayenne pepper, flaked sea salt, chili powder, and other savory seasonings are ways to level up flavor and provide a truly special take on this indulgent pizza.

The challenge with making delicious vegan pizza is that for many people, a pizza must have cheese and – until recently – many vegan cheeses left much to be desired. Luckily for the vegans out there (like Ooni’s cofounder, Darina!) the flavor, texture and options have vastly improved. A great example? This vegan ricotta, candied chili and roasted squash sauce pizza from chef, founder of @pizzaislovely and Bristol-based Ooni ambassador Julian Guy.

The nutty flavor of roasted squash paired with homemade vegan ricotta that’s incredibly close to the dairy version (and tastes far better than most of the products you can buy) is a match made in heaven. And while it takes a bit of time (2 to 3 days) to prepare the ricotta, the results are worth it and perfectly complimented by a kick of candied chilies. Finished off with a garnish of crispy fried sage, this pizza hits all the right spots whether you’re vegan, trying out Veganuary, or looking for something delectably new.

With fiery Sriracha, golden buttered tofu and sweet honey to finish – any spice lover will appreciate this delicate mix of flavors, perfectly balanced to complement the heat. Get creative with your Sriracha spiralling for a pizza that looks as good as it tastes!

If you’ve ever found yourself craving that crunchy thin crust pizza, look no further. This recipe from ambassador Lewis Pope is the perfect tonic: with a stronger dough made from flour and semolina, it’s cooked for slightly longer at a lower temperature. Resulting in deliciously crisp pizza that won’t let you down, no matter how many toppings you load on. Perfect for movie nights, pizza parties, or devouring all at once!

When it comes to buffalo chicken pizza, you’ve got to do it right. That’s why this recipe from ambassador Josh Tahan (@truecraftbbq) doesn't skimp on quality. Some restaurants or take outs might use breast meat flavored with sauce, but not this pizza. Using authentic grilled buffalo chicken wings, the succulent, spicy meat perfectly compliments tangy blue cheese and crunchy celery. For the signature Tahan twist, stretch the dough a little thicker and fold after cooking for a next-level buffalo chicken sandwich!

It may look fancy, it may taste fancy, but this super easy dessert pizza is just that: easy! Fresh, sweet raspberries cut through rich dark chocolate, creamy mascarpone and tart lemon curd for the perfect balance of flavors. Prepare and cook in just a matter of minutes – who knew luxury could be so convenient?

This cerberus of a pizza is made with three meat toppings: spicy meatballs, spicy pepperoni, and parma ham. In case that wasn’t enough, toss over some finely chopped chilli and a lashing of your favourite hot sauce. Not for the faint of heart (or tongue), this pizza is equal parts delicious and equal parts HOT. 

With all the (equally) delicious flavors of chicken pesto pasta, this chicken, mushroom and pesto pizza is so much more. Creamy pesto, succulent flame-cooked chicken, and earthy mushrooms come together for a pizza that tastes truly incredible. Did we mention there’s cheese too? 

This might be the ultimate breakfast pizza, but we can guarantee that it tastes great no matter the time of day. Combining some of the staple ‘big breakfast’ ingredients like runny egg, bacon, and tomatoes – this pizza is a true morning miracle that everyone should try.

Grab your cast iron pan, and fire up these deliciously garlicky prawns. Toss over a bed of sweet salad, fresh herbs and creamy avocado. Delightfully light and versatile, just like Ooni pizza ovens!

Watch out bagels, there’s a new player in town: our Scandi-inspired salmon and cream cheese pizza has all the best bits of the NY classic, but with a twist. Cooked over a classic Neapolitan-style pizza base, this creamy, salty and zesty pizza is already a firm favorite at Ooni HQ.