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Vegetarian Recipes

Discover a world of culinary inspiration, designed to help you make the most of your Ooni pizza oven.

Flame-roasted Asparagus with Lemon Zest and Parmesan Recipe
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Flame-roasted Asparagus with Lemon Zest and Parmesan Recipe

Wonderful as a side dish, in a salad, or atop a pizza, this recipe for flame-roasted asparagus with lemon zest and Parmesan is quick to make and easy to savour. 
    Ciabatta on a wooden pizza peel sliced up and baked using a sourdough ciabatta recipe.

    Sourdough Ciabatta

    What happens when you take a classic Ciabatta, and add a little Artisan Bryan magic? You get Sourdough Ciabatta, obviously! Using only simple ingredients with some bulk fermentation, a little extra time and love goes a long way for the perfect crunchy crust and soft, chewy inside. This sourdough ciabatta recipe is a must try! Equipment Wooden board Ingredients515 grams all purpose flour300 grams water, plus 1-2tbsp extra10g (2/3 tbsp) salt150 grams sourdough starter/ 15 grams fresh yeast or 5 grams instant yeast MethodIn a large bowl, add your water and sourdough starter. Dissolve the starter in the water with your hands. Add the flour and continue mixing until no dry flour remains.  Let the mixture rest. After 10 minutes, add your salt and the remaining water. Use your hands to mash and mix the dough together until everything is fully incorporated. Cover with a damp tea cloth and let the dough rest. After 30 minutes, perform a stretch and fold with your dough. Use your hand to pull up from underneath the dough, then quickly fold into the middle, turning the bowl 90 degrees each time. Repeat this process a further two times, for a total of 3 stretch and folds over 1.5 hours. If using yeast, you’ll only need to do this once.  Leave your dough to bulk ferment for a further 4-5 hours, or 2 hours if using yeast.  Generously dust your work surface with flour. Your dough should be swollen and springy to the touch after its bulk fermentation. Sprinkle the dough with a light dusting of flour and turn out to your surface. Weigh out roughly 200g portions of dough, and begin to shape each portion into rectangular, ciabatta shape. Leave each ciabatta to prove on a floured wooden board for 3 hours, or 1.5 hours if using yeast.  Fire up your Ooni pizza oven. Aim for 500°C (952°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.  Using a small amount of flour, dust your Ooni pizza peel. Take your proven Ciabatta and using both hands, flip the dough upside down and onto your peel. Load your peel with as many rolls you feel comfortable with.  Right before you’re ready to cook, turn the flame completely off. Slide the ciabatta off your peel and into your oven, and leave for 5-7 minutes to cook in the residual heat. Once you see the breads puffing up and taking shape, turn the oven back on to a low flame.  You will need to closely monitor the breads, rotating regularly to ensure they don’t get scorched. Remove the breads after 8-10 minutes of cooking, or until crispy and brown. Total baking time will be roughly 13-17 minutes depending on the initial temperature of the oven. Serve warm, delicious on their own or stuffed with your filling of choice. Save for later as a great lunch, snack or side! 

    Dough balls baked in an cast iron skillet and brushed with garlic butter made using a dough balls recipe

    Dough Balls with Garlic Herb Butter

    For many, classic dough balls are a childhood favourite – and for good reason! Recreate the magic at home in your Ooni pizza oven. Served with a herby garlic butter dip, small and big hands alike can enjoy this simple but delicious dough balls recipe.  EquipmentCast Iron Skillet PanSmall terracotta ramekinPastry brush Ingredients500g (17.6oz) classic pizza dough 60g (2.1oz) soft butterHandful parsley, finely chopped3-4 cloves garlic, crushedOlive oil, for greasing MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.  Lightly grease your Cast Iron Skillet Pan with olive oil. Divide your dough into roughly 18-20 portions and use your hands to shape each portion into a small ball. Use the friction between the edge of your hands to pull and smooth the balls from the bottom.  Place your terracotta ramekin dish in the centre of the skillet, then add your dough balls in a circular pattern round the ramekin and round the edges of the pan. Don’t worry If there are small gaps between the balls, they will expand in the heat of the oven.  Once your dough balls are nestled in, cover the skillet with a tea cloth and leave to rest at room temp for 30 minutes. Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. In a bowl, combine your soft butter, parsley and crushed garlic and mix together until combined. Set aside. Turn your hot oven completely off and place the skillet inside. Cook for 3-4 minutes in the residual heat, turning halfway through. This helps cook the bottom of the dough balls first. Once the balls have puffed up and are beginning to smell cooked, turn the oven back onto a low flame. Cook for a further 4-5 minutes, making sure to turn the skillet regularly to ensure an even cook.  When the dough balls are cooked and golden brown, remove the skillet from the oven and place it on a wooden chopping board. Spoon your garlic butter into the hot ramekin, and brush an even layer of the butter mix across the dough balls with your pastry brush. Serve right away while the butter is still melting – tear away the dough balls and dip them into the warmed, garlicky herb butter. Be quick to grab yours, they won’t last long!