Spicy Beets, Black Garlic and Stracciatella Pizza with Pistachio
Activate Cooking Mode
This will enable your screen to stay on while you're cooking.
Method
-
1
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
-
2
Preheat your convection oven to 200˚C (400˚F). Wrap the beets loosely in aluminum foil and place on a baking tray in the centre of your oven. Cook for 50-60 minutes. Check every 20 minutes or so to check they’re not drying out, adding a tsp of water where necessary. Once cooked, let sit wrapped for 10 minutes, and leave to cool.
-
3
In a food processor/blender, add the cooked beets, black garlic, chilli oil, smoked salt, chilli flakes, and red onion. Pulse to form the puree and set aside.
-
4
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.
-
5
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a pastry brush or spatula, spread an even layer of garlic oil across the base. Top with grated Grana Padano and low moisture mozzarella. Dollop over a few small spoonfuls of the beetroot puree.
-
6
Slide the pizza off the peel and into your pizza oven. Cook for 50 seconds or so, until the pizza is about 70% done. Top the pizza with half the chopped pistachios and return to the oven for a final 20 seconds. Remove the cooked pizza and top with stracciatella di bufala. Finish with another light dusting of pistachio, and final drizzle of chilli oil. Serve right away!
