Who ever said salad wasn’t exciting? This super-fresh recipe from Pizza Taste Tester, Julian Guy, finishes a simple pizza cooked with tomato sauce with fresh mozzarella, salad leaves and juicy semi-dried tomatoes along with two dressings – a tangy lemon & garlic sauce and a salty-sweet black garlic & miso balsamic glaze.
2 cloves black garlic, minced
35.4g (1.25oz) miso paste
122g (4.3oz) balsamic vinegar
For the pizza:
250/330g (8.8/11.6oz) classic pizza dough
4 tbsp Classic Pizza Sauce (see note below)
40g (1.4oz) mozzarella, torn into small pieces
100g (3.5oz) mixed salad leaves
50g (2oz) semi-dried (sun-blush) tomatoes, halved
40g (1.4oz) shaved Parmesan
Note that this recipe is easily made to be vegan – simply swap out the mayonnaise for a good quality vegan equivalent, and replace the mozzarella and parmesan with nice ripe avocado chunks dusted in nutritional yeast.
Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Prepare the lemon & garlic mayo. In a bowl, combine lemon juice, garlic, mayo, basil and oregano. Cover and refrigerate for a few hours.
Next, prepare the black garlic & miso balsamic glaze. In a bowl, combine the black garlic, miso paste, and balsamic vinegar. Cover and refrigerate for a few hours.
After sitting for a few hours, decant the two dressings into separate condiment bottles.
Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven 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 to 12”/16” and lay it out on your pizza peel.
Top the pizza base with the pizza sauce. Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven and top with the mozzarella, tomatoes, salad leaves, Parmesan and a drizzle of both the lemon & garlic mayo and the black garlic & miso balsamic glaze. Serve while hot!
Ingredients
Makes 1x 12”/16” pizza
For the lemon & garlic mayo:
70.8g (2.5oz) freshly squeezed lemon juice
2 cloves garlic, minced
122g (4.3oz) mayonnaise
4 leaves basil, finely chopped
1 tsp dried oregano
2 cloves black garlic, minced
35.4g (1.25oz) miso paste
122g (4.3oz) balsamic vinegar
For the pizza:
250/330g (8.8/11.6oz) classic pizza dough
4 tbsp Classic Pizza Sauce (see note below)
40g (1.4oz) mozzarella, torn into small pieces
100g (3.5oz) mixed salad leaves
50g (2oz) semi-dried (sun-blush) tomatoes, halved
40g (1.4oz) shaved Parmesan
Note that this recipe is easily made to be vegan – simply swap out the mayonnaise for a good quality vegan equivalent, and replace the mozzarella and parmesan with nice ripe avocado chunks dusted in nutritional yeast.
Method
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here.
Prepare the lemon & garlic mayo. In a bowl, combine lemon juice, garlic, mayo, basil and oregano. Cover and refrigerate for a few hours.
Next, prepare the black garlic & miso balsamic glaze. In a bowl, combine the black garlic, miso paste, and balsamic vinegar. Cover and refrigerate for a few hours.
After sitting for a few hours, decant the two dressings into separate condiment bottles.
Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your oven 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 to 12”/16” and lay it out on your pizza peel.
Top the pizza base with the pizza sauce. Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven and top with the mozzarella, tomatoes, salad leaves, Parmesan and a drizzle of both the lemon & garlic mayo and the black garlic & miso balsamic glaze. Serve while hot!
