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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. 
    Garlic bread covered with rosemary and butter baked using a rosemary garlic bread recipe

    Garlic Bread with Rosemary

    It’s a truth universally acknowledged that garlic bread is, in fact, delicious. You can enjoy this foolproof rosemary garlic bread recipe in record time – no need to wait in vain. It’s also a great excuse to use up any leftover dough: perfect for parties, sides, and more.  IngredientsMakes 1x 12”/16” garlic bread 250/330g (8.8/11.6oz) classic pizza dough2-4 cloves crushed garlic50g (1.8oz) butter3-4 sprigs rosemary1 tbsp olive oilSalt and pepper, to taste MethodPrepare your pizza dough for this rosemary garlic bread recipe ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. Fire up your pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Using a pastry brush or with your fingers, coat the base with the melted butter, then add your crushed garlic. Finally, top with a couple of rosemary sprigs. You can leave the sprigs whole, or pull down along the stem to scatter the pines more evenly across the pizza. Slide the pizza off your peel and into your oven. Cook for 1-2 minutes, making sure to turn regularly.  Once cooked, remove from the oven and top with a drizzle of olive oil. Finish with a pinch of salt and freshly ground black pepper, and serve right away!

    Sourdough naan breads stacked on a white plate topped with butter and coriander. Baked using a sourdough naan bread recipe.

    Sourdough Naan

    If naan bread wasn’t already delicious enough, our sourdough naan bread recipe is twist on the classic Indian recipe you must try. This has Ooni ambassador Artisan Bryan’s sourdough seal of approval – perfectly soft and tangy dough with indulgent garlic butter on top. Make sure to cook extra, as before you know it there’ll be naan left! Equipment Rolling pin Ingredients500g (17.5oz) all purpose flour 125g (4.4oz) full fat yoghurt 100g (3.5oz) coconut milk  50g (1.75 oz) sugar 1 tbsp salt 200g (7oz) mature sourdough starter/ 1tsp instant dried yeast 50g (1.75oz) melted garlic butter 75g (2.6oz) water MethodFor this recipe you’ll need to prepare your dough ahead of time, starting 18 hours before you’re ready to cook. In a large bowl, combine the yoghurt, coconut milk, water and sourdough starter and whisk together until combined. In a separate bowl, mix the flour, sugar, and salt together. Add the dry ingredients into your wet mix and begin to combine with your hands. Once a dough starts to form, turn onto a lightly floured work surface and knead until smooth and round. The dough should be a little sticky.  Place your dough back in the bowl, cover, and leave to ferment at room temperature. After 4 hours, place the dough in the refrigerator for a further 12 hours to prove. This provides plenty of time for the dough to develop a rich flavour and texture.  After 12 hours, remove the dough from the refrigerator and allow it to come back to room temperature for 2 hours.  Fire up your pizza oven. Aim for 400°C (725°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer.  Turn your dough onto a lightly floured work surface and divide into small, 40g balls. With your rolling pin, roll each ball into small 2cm thick circles, then brush with a thin layer of melted garlic butter or ghee. Using a small amount of flour, dust your Ooni pizza peel and lay your naans on top.  Slide the naans off  your peel and into your Ooni pizza oven. Cook for 1 minute, turning every 15 seconds or so. If you see any large air bubbles, pinch them down with your peel. Once the edges turn golden brown, remove the naan and carefully flip it over. Slide the naan back in your oven and let the other side cook for a further minute. Once you see a nice colour all round, remove the naans from the oven and slide onto a wooden peel or serving board. Serve hot and fresh!

    Pizza topped with tomato, aubergine and fresh basil in a metal sheet pan. Baked using a Sicilian pizza recipe.

    Sicilian Pizza

    Cheese, sauce, eggplant… yes, in that order! Time to flip things around with our Sicilian Pizza recipe that layers cheese, marinara sauce and thinly sliced eggplant. Also known as Sfincione, this traditional pizza layers cheese first to ensure the dough doesn’t turn soggy during the slower cook – allowing the crust to get nice and crispy around the edges! Recipe Makes 2 pizzas EquipmentOoni Skillet Pan or 9 x 13-inch sheet panFor the dough615g (21.7oz) bread flour or all-purpose flour2 tsp fine sea salt2 tsp instant dry yeast2 tbsp olive oil, plus more for greasing the pan375g (13oz) lukewarm water For the toppings 75g (2.6oz) shredded mozzarella75g (2.6oz) fresh mozzarella150g (5.3oz) Classic Pizza Sauce½ eggplant, thinly sliced into strips and grilledOlive oilSalt & pepperBasil MethodIn the bowl of an electric mixer fitted with a dough hook, add the flour, salt, and yeast and whisk together. Add the olive oil and water and mix on low speed until all the flour has been absorbed. Increase the speed to medium and knead for 6 minutes, or until the dough is stretchy and smooth.  Cover the bowl with a damp tea cloth and let the dough rise for 1 hour at room temperature, or until doubled in size. For a cold proof, you can leave the dough in the refrigerator for up to 24 hours. (If refrigerating, let the dough come to room temperature before proceeding to the next step.) Generously grease the pan with olive oil. Divide the dough in two equal pieces. Set one piece aside in a bowl and cover with a damp tea towel.  Place the other piece of dough inside the pan, and gently press into the dough using your fingers to pull and stretch the first piece of dough until it fills the entire pan. If the dough is still tight and risks, it’ll keep shrinking back, so leave it to relax covered with a damp tea towel for another 15 minutes and try again. You can leave the dough to relax again as many times as needed until it fills the whole pan - be patient as it will continue to relax and stretch! Once fully stretched, cover the pan and let the dough rest for a final prove for 1 hour. Fire up your pizza oven. Aim for 315˚C (600˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Top the pizza base with the mozzarella first, followed by the pizza sauce and finish off with the grilled eggplant. This order is key to making an authentic Sicilian pizza as well as preventing the dough from turning soggy during the cook.   Slide the pan into the front of the pizza oven and bake for 12 to 15 minutes, or until the crust is golden brown. Turn the pan every few minutes to ensure an even cook.Remove the pizza from the oven and finish with a drizzle of olive oil, salt and pepper to taste and freshly torn basil. Enjoy hot!