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

To Be Frank Basque Pistachio Cheesecake With Shortbread Crust
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To Be Frank Basque Pistachio Cheesecake With Shortbread Crust

Bake a rich Basque pistachio cheesecake with a soft, molten centre. Created in collaboration with To Be Frank Bakery for an easy, stress-free dessert.  
    gochujang hot honey pizza

    From Hive to Table: Gochujang Hot Honey Pizza

    Sweet meets heat in this recipe from Ooni ambassador, Chris Townsend, a.k.a. “Dough Ball Disco,”using raw honey from the Isle of Wight (an island off the southern coast of England) for a unique hive-to-table experience. Chris prides himself on using the best pizza ingredients available, and connecting with local producers, which is how he found Bunbury Bees. Bunbury Bees believes in compassionate beekeeping and utlises low-impact honey farming techniques to keep their bees healthy and happy, which helps them produce flavourful, mouth-watering honey.  Bunbury offers an immersive, hands-on experience, and Chris went all-in. He got up-close and personal with a hive of working honey bees and learned all about their life-cycle. With a protective suit and with plenty of guidance, Chris extracted honey straight from the hive, removed the debris, and poured the honey directly into a glass jar. To give the honey a dash of heat, Chris added gochujang—a thick, spicy and sweet Korean paste made from red chili pepper flakes, sticky rice, fermented soybeans and salt. Gochujang is a Korean cooking staple and its kick and umami flavour helped it gain popularity. You can find it in any Korean market and most well-stocked supermarkets.  Layered with mozzarella, dollops of stracciatella, bacon, peaches and basil, this pie is one that will take your pizza making to the next level. Can’t make it to the hive for honey? No problem—try a high-quality, organic supermarket brand. The hot honey is super simple to make, and we’re sure that once you try it, you’ll be drizzling it on everything from charcuterie boards, to fried chicken, ice cream and more.  Time25 minutes active24 hours passive24 hours 25 minutes total YieldOne 14 inch (35.5cm) pizza1 jar of gochujang hot honey EquipmentSaucepanGlass JarOoni Pizza OvenOoni Infrared ThermometerFrying panOoni Pizza PeelOoni Pizza Cutter Wheel  IngredientsFor 1 jar of gochujang hot honeyOne 12 ounce (340 grams) jar of raw honey3 teaspoons (17 grams) gochujang paste1 teaspoon (5 grams) soy sauce 3 teaspoons (16 grams) fresh ginger, grated1 teaspoon (3 grams) chili flakes, add more to taste For the pizza1 tablespoon olive oil 2 strips bacon cut into 1 inch (2.5 cm) chunks1 fresh ripe peach, pitted and cut into 1.5 inch (3.8cm) piecesFlour for dustingOne 250 grams Classic Pizza Dough Ball110 ml Classic Pizza Sauce100 grams fresh mozzarella For the assembly8 heaping tea spoons (27 g) of stracciatella (you can also scoop out the creamy center of burrata, which is the same as stracciatella)4 large basil leavesHot honey drizzled on top MethodTip: Make the hot honey in advance (24 hours) to allow time to infuse flavour and be sure to store in a cool spot away from sunlight and heat. Make your pizza dough ahead of time—at least 30 mins prep time, plus 90 to 150 minutes for proofing. See our guide to making Classic Pizza Dough if you need help or a refresher. In a small saucepan on low heat, add the jar of honey, gochujang paste, soy sauce, ginger and chili and stir. Warm for 5 minutes, then pour back into the jar and set it aside . Once the dough and hot honey are ready, fire up your oven. Use an infrared thermometer and aim for 788°F (420°C) on the stone. Add 1 tablespoon of oil in a frying pan and heat on medium until hot. Next, add the bacon and cook for 1 minute on each side—they should look slightly under-done to allow for the heat of the oven to cook them further. Remove bacon from the pan and allow to cool, then cut into 1 inch (2.5 cm) chunks. Dust your pizza peel with a little bit of flour, then stretch your dough ball out to 14 inches (35.5cm) and lay it out on the peel. Then top it with pizza sauce and layer on the mozzarella, peach and bacon. 

    Creamy Fontina Baked Macaroni and Cheese

    Creamy Fontina Baked Macaroni and Cheese

    Jessica Merchant, the cookbook author behind How Sweet Eats, loves riffing on classics. She got her start as a blogger and cookbook author by taking recipes she knew and loved and adapting them. Macaroni and cheese is one of those traditional favourites. In developing this recipe, she focussed on an easy, creamy and delicious version that’s perfect for a decadent meal (or anytime, really). For Jessica, who has no shortage of experience inventing delicious versions of the dish (see: Pizza Supreme Mac and Cheese!), her grandmother's mac and cheese set the standard to live up to. It’s a food memory that has rebuffed years of testing recipes said to be “the best mac and cheese ever.” Unfortunately, although Jessica watched her grandmother make her version of the dish for years, she never got the full recipe. “[My grandmother] went by the feel of the wooden spoon in the cheese sauce and how golden the bread crumbs looked on top, and would stir the dish in the oven to make sure it was creamy enough,” Jessica said.  We love that kind of intuition, but it’s not so easy to replicate. After “years trying to perfect her method,” this epic recipe is pretty close to recreating the magic, with “fontina and Parmesan giv[ing] this dish a sharp, cheesy flavour while melting perfectly,” and bread crumbs that make for “the perfect crunchy topping.”  This mac and cheese is a little different from other recipes you’ve come across — no cheddar or American cheese here! —but it taps into that same  classic comfort in a way that’s really special. Baked in a cast-iron skillet in your Ooni oven, it takes only 10 minutes to get bubbly, ooey and gooey. This recipe appears in Taking Thanksgiving Classics for a Spin. Find more Thanksgiving recipes here.  Bio Jessica Merchant is a full-time recipe developer and writer who happens to be crazy passionate about all things food. She is the author of The Pretty Dish and Seriously Delish, and details her adventures in and out of the kitchen on her popular blog, How Sweet Eats, which is read by millions. She lives in Pittsburgh, Pennsylvania, with her family. Follow her on Instagram @howsweeteats. Time40 minutes Yieldserves 4 as a side  EquipmentOoni Cast Iron SkilletOoni pizza ovenOoni Infrared ThermometerOoni Pizza Oven GlovesIngredients8 ounces (227 grams) short-cut pasta, cooked2 tablespoons (30 grams) unsalted butter2 tablespoons (15 grams) all-purpose flour1 ¼ cups (300 grams) whole milk8 ounces (227 grams) fontina cheese , freshly grated2 ounces (57 grams) Parmesan, freshly gratedkosher salt and freshly ground black pepper, to taste¼ teaspoon (1 gram) fresh ground nutmeg¼ teaspoon (1 gram) ground mustard powder3 tablespoons (21 grams) seasoned bread crumbs Cook your pasta in salted boiling water according to the package directions. Take it out and set it aside when it’s still al dente since it will cook for a minute or two in the cheese sauce.  Heat the butter in a saucepan over medium heat. Whisk in the flour until it’s completely incorporated. (This will create a roux that will help to thicken the sauce.) Cook the roux until it’s golden in colour and smells nutty and fragrant.  Slowly stream in the milk, whisking the entire time. Cook, stirring the milk mixture until it thickens slightly. Reduce the heat to low. In small batches, add in three quarters of the fontina. Start with a handful at a time, stirring after each addition until the cheese fully melts. Next, stir in the Parmesan, followed by a pinch of salt and pepper, along with the nutmeg and mustard powder. Place your pasta in the cast iron skillet. Toss the pasta with half of the remaining fontina, reserving the rest for the topping. Pour the cheese sauce over the pasta and toss until fully coated. Top the pasta with the breadcrumbs and remaining fontina.  Fire up your Ooni oven. Aim for 170-200˚C (350-400˚F) on the stone baking board inside. (You can check the temperature inside quickly and easily using an infrared thermometer.) Place the skillet in the center of the oven. Bake for 3 minutes, then rotate the pan and bake for 3 minutes more.  Bake for an additional 1 to 2 minutes until the top of the mac and cheese is golden brown and crispy.  Remove from the oven and let cool for 5 minutes before serving.