When the weather cools, serve up a bold pizza topped with crisp, golden potatoes and sharp blue cheese with red onions caramelized in balsamic vinegar. It’s the ultimate comfort food fix.

Whether you’re having a big barbecue blow-out, hosting a family dinner, or just fancy a quick and simple side – this cast iron recipe is all you need. Tender roast BBQ potatoes tossed through grilled corn, zesty lime, smoky BBQ sauce, cilantro and mayo. 

Dough as black as night, evil grins in pure delight! Eyes pop and cheese bubbles – Halloween pizza means trouble!

Share a slice this Halloween with these delicious and creative pizzas from Ooni Ambassador Julian Guy. Using activated coconut charcoal achieves a spooky black base, while careful carving creates fun and decorative toppings like sweet potato Jack O' Lanterns, and mozzarella/olive googly eyes! Cook these spooktacular pizzas at home in your Ooni pizza oven... if you dare!

Schweinekrustenbraten literally translates to “pork roast with a crust,” and is a staple of Bavarian cuisine. Schweinekrustenbraten is often found in beer halls, served with roast vegetables, potato dumplings or spaetzle, and sauerkraut. It’s particularly popular during Oktoberfest (the annual, weeks-long Bavarian festival that draws millions), when cooler days call for heart-warming dishes. The pork joint (typically the shoulder) is seasoned with a paste made from paprika, mustard and caraway seeds.

Cooking Schweinekrustenbraten in an Ooni oven is simple, thanks to Bavarian grill enthusiast Dominic Stettner (@dominic.stettner), who brought this delicious Ooni recipe to life. All you need is a deep stainless steel baking dish (that can sustain temperatures of 200°C / 392°F), tin foil, and a wired meat thermometer to ensure the meat is cooked thoroughly. After a sear on both sides, the cut is slow-cooked atop a bed of seasonal root vegetables, which infuse with the juices, stock, and dark beer as they cook. Later, the vegetables and juices are blended to make a beautifully rich sauce. The crispy pork rind is cooked last, and requires a strong lick of flames which caramelise the fat. Carve with your sharpest knife and serve with sauce and vegetables—washed down with a tankard of Bavarian beer! This dish should be enjoyed all year round, but it's especially apt to warm the cockles in the colder fall and winter months, and makes a great alternative to traditional beef or chicken roasts.

A simple marinara is a staple make-ahead side for any pizza event. Although it could be used on New York or Chicago deep-dish pies (Neapolitan style calls for an uncooked sauce), this flavor-packed sauce is best suited to dipping leftover pizza crusts, garlic knots, baked dough balls, or mozzarella sticks into, thanks to its rich flavor and thick texture.

As this comprehensive overview notes, traditional marinara sauce is all about balance — simmered just to the point the tomatoes are cooked while still maintaining the taste and juice of fresh tomatoes. That’s also great for pasta.

For a dip, we like something a little chunkier that doesn’t run to prevent the dreaded dip drip. This is a thick sauce that reduces by a third, cooking down sun-ripened San Marzano tomatoes – a Neapolitan standard – with tomato purée, a touch of sugar, salt and pepper. Fresh basil and crushed garlic infuse added flavor during the cook and blend even better while the sauce cools in the fridge.