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Herby Salad Pizza
Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.
Salad greens, fresh herbs and a tangy yogurt dressing top a pizza for a bright, fresh vegetarian dinner.
Pagash, a rectangular pan pizza smothered in mashed potatoes and cheese, is a Lent favorite in Northeastern Pennsylvania.
Cook New York-style pizza, known for its crisp crust and shredded mozzarella, in just 5 minutes using an Ooni Volt 12.
Cook Neapolitan pizza, known for its thin base, puffy and chewy yet crisp crust, and simple but carefully selected toppings, in just 1 to 2 minutes using an Ooni Volt 12 Electric Pizza Oven.
Learn to make our go-to dough recipe and use it for a classic cheese pizza in your own home with an Ooni Volt 12 Electric Pizza Oven.
Roasted carrots with salsa verde make for a simple yet impressive side dish. Quick and easy, this recipe comes together in just 15 minutes.
Creamy, tangy and tasty, this hummus, tomato and olive pizza from Happy Place Pizza and Pints in South Manchester is a vegan delight.
The perfect Christmas centerpiece, this grilled cake is light, fluffy and indulgent.
Broccolini marinated with garlic and Calabrian chiles packs a punch on top of pizza crostini making for an excellent vegetarian appetizer.
Learn to make our go-to dough recipe and use it for a classic cheese pizza in your home oven with Ooni Pizza Steel 13.
Focaccia, an easy bread with a crunchy exterior and open crumb, comes out extra crispy when cooked on an Ooni Pizza Steel 13.
Cook New York-style pizza, known for its crisp crust and shredded mozzarella, in just 5 minutes on an Ooni Pizza Steel 13.
Jessica Merchant’s baked mac and cheese is a simple, delicious and ooey, gooey addition to your Thanksgiving spread.
This baked polenta recipe from the Ottolenghi Test Kitchen is covered in feta, béchamel and za’atar tomatoes. Perfect for gluten-free nights!
Soft paneer cheese marinated in Diaspora Co.’s Tandoori Masala blend is a saucy and delicious take on the paneer tikka appetizer.
This habanero oil from Chef Fermín Núñez of the Austin, Texas-based restaurant Suerte, is a great spicy post-bake pizza drizzle