Ooni Koda 12 L'essentiel En Bref page 24

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Pumpkin, Zucchini and

Chilli Pizza

8.8 (250g) Ooni Classic Pizza dough

Half a small pumpkin, roasted and puréed

1 garlic clove, crushed (minced)

2 tbsp olive oil

Half a small zucchini (courgette), thinly sliced into rounds

1 chilli, deseeded and finely chopped

1 tbsp pine nuts

Sea salt and freshly ground black pepper

Olive oil

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Method

In a bowl, combine the pumpkin purée, olive oil and garlic, and

season to taste. Set aside.

Once your dough is ready, fire up Ooni Koda 12. Aim for

752°F / 400°C on the stone baking board. You can check

the temperature quickly and easily using the Ooni Infrared

Thermometer.

Using a small amount of flour, dust your peel. Stretch the pizza

dough ball out to 12" and lay it out on your pizza peel.

Using a large spoon or ladle, spread the pumpkin sauce evenly

across the pizza dough base. Leave a half inch (1cm) border

around the edge of the base without sauce, so that it will puff

up once it cooks. Top with the zucchini and chilli, and sprinkle

with the pine nuts.

Slide the pizza off the peel and into Ooni Koda 12. Make sure

to rotate the pizza every 20-30 seconds for an even bake.

Once cooked, remove the pizza from the oven. Finish the

pizza with a drizzle of olive oil, and season to taste with salt

and pepper.

Makes one 12" pizza

28/01/2022 13:19