Makes 1 x 12" pizza
160g (5.6oz) pizza dough ball (see note below)
2 small baby potatoes, thinly sliced
1 small red onion, cut into wedges
5 tbsp balsamic vinegar
40g (1.4oz) mozzarella, torn into small pieces
40g (1.4oz) blue cheese, crumbled
2 sprigs fresh thyme, leaves removed
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Once your dough is ready, prepare the pizza toppings. In a bowl, soak the potato slices in lightly salted water. This will remove the starch and help them to crisp up nicely in your pizza oven.
Place a saucepan on a hob (stovetop) over medium heat, and add a little olive oil and the onion. Sweat the onions until soft, then add the balsamic vinegar and cook for a further 1-2 minutes, or until the vinegar has reduced and the onions have caramelised.
Fire up your Ooni pizza oven. Aim for 500˚C (932˚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 inches and lay it out on your pizza peel. Top with the mozzarella, potato rounds, blue cheese and balsamic red onions.
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. Finish with the thyme and a drizzle of olive oil, and serve straight away.
Potato, Blue Cheese & Balsamic Red Onion Pizza