Meat Recipes Meat Recipes

Meat Recipes

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

One hand holding the top of a cooked slow-roasted filet mignon, the other hand slicing the steak with a large knife on a wooden cutting board on top of an Ooni Modular Table.
Latest

Slow-roasted Filet Mignon

Try out our recipe for a tender, juicy, slow-roasted filet mignon with a crusty exterior. 
    Pizzas stacked on top of each other with a beschamel sauce and ragu between layers

    Lasagna Pizza

    Lasagna is an Italian classic, and it’s universally adored. In Italy, the recipe for lasagna varies depending on the region. Each version is a little bit unique. Some recipes (like Genoa’s Lasagna alla Genovese) swap ragù for pesto, while others (Treviso’s Taleggio Lasagna, for instance) add Taleggio cheese, mushrooms and pancetta to the mix. Lasagna Napoletana, made with pieces of sausage, mozzarella and fried meatballs, takes center stage on the tables of Campania families during the Carnival season. Overall, it’s fair to suggest the most ubiquitous lasagna recipe is Lasagna Bolognese. This medley of ragù bolognese and creamy béchamel layered between sheets of fresh pasta is both indulgent and completely delicious. It’s not unheard of for Neapolitan pizza makers to create their own version of “pizza lasagna,” inspired by the elements of the dish. But one pizzaiolo in particular took the idea a step further: Stefano Callegari, a renowned pizza chef, entrepreneur and restaurant owner with eateries dotted across Italy and around the world. Callegari's pizza lasagna sets itself apart because it reproduces the classic dish using seven (yes, seven) pizzas topped with meat sauce as building blocks, stacking them on top of each other. Inspired, we asked Ambassador Vincenzo Viscusi (with the help of his friend Antonio) to give the famed “pizza lasagna” a go in his Ooni pizza oven. The result? A delicious tower of decadence. Time2 ½ hours, excluding dough preparation YieldServes 7 Equipment large saucepanOoni pizza ovenOoni Infrared ThermometerOoni Pizza Cutter Wheel or Pizza Cutter Rocker Blade Ingredients For the dough:7 x 250 gram pizza dough balls For the Béchamel Sauce:500 milliliters milk 50 grams unsalted butter50 grams 00 flour50 grams Parmesan cheeseFine sea salt2 grams Nutmeg3 grams Pepper For the topping 3 stalks (150 grams) of celery3 onions (480 grams)3 carrots (160 grams)750 grams tomato passata 700 grams ground beef15 grams oil MethodThis recipe suits a variety of pizza styles, but we think our classic pizza dough is a great fit. Prepare your dough ahead of time to make sure it rises at room temperature before heating your oven. Melt the butter in a saucepan over low heat. Once the butter has melted, mix in the flour. At this point, add half of the milk and mix quickly and continuously to avoid creating any lumps. When the mixture has thickened, add the other half of the milk and continue to mix until the béchamel thickens. Add the parmesan, salt, nutmeg and a pinch of pepper, and then remove the pan from the heat. Once the béchamel has cooled, cover it and put it into the fridge. After 30 minutes, transfer the béchamel into a pastry bag. To make the ragù, first chop the carrots, onions and celery stalks into small, ½ inch cubes. Heat a tablespoon of oil in a pan, and sauté the prepared vegetables until they’re soft. Then, brown the ground beef. Finally, add the tomato passata and cook over a low heat for another hour. If the sauce becomes too thick, thin it with a splash of water. Fire up your oven, aiming for 450 to 500°C on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone. Now it’s time to begin the lasagna pizza assembly. Start by stretching one of the seven dough balls into a circular pizza base. Place the dough ball on a lightly floured work surface and push the air from the centre out to the edge with your fingers. Work the dough into a 12-inch base, then lay the stretched dough over your lightly floured pizza peel. Spoon on an even layer of ragù, followed by a generous drizzle of béchamel sauce. Slide the pizza off the peel and into your oven. Cook for 60 to 90 seconds, turning the pizza every 20 seconds or so to ensure an even bake. Once it’s cooked to your liking, set the pizza aside on a serving board. Repeat the process for all the remaining dough balls, stacking each pizza on top of the previous one to keep everything warm. After that, it’s time to serve. Slice your pizza stack in half to reveal all the layers, and then decide how you want to eat your lasagna pizza. Keep it elegant with knives and forks, or — as Antonio did it — grab a section with your hands and stuff it into your mouth. Bellissimo!

    A bar style pizza topped with pepperoni and cheese on a wooden chopping board. Baked with a bar style pizza recipe.

    Bar Style Pizza

    The bar style pizza is famous for its thin base and generous toppings. In the intense heat of an Ooni pizza oven, the oils from the loaded cheese, pepperoni and sausage are caramelised – leaving you with a deliciously crispy crust. Traditionally sliced into squares, it’s perfect for sharing with friends. Our bar style pizza recipe finishes with piped ricotta, dried oregano and garlic oil for the ultimate topping combo. Equipment9/12” round metal panMetal Spatula IngredientsMakes 1x 9”/12” pizza 6.3/11.2oz (180/320g) classic pizza dough 3-4 tbsp classic pizza sauceOil, for greasing2 garlic cloves, finely chopped1.7oz (50g) shredded low-moisture mozzarella1.7oz (50g) shredded cheddarHandful cupping pepperoni2.8oz (80g) sausage meat2.8oz (80g) ricotta1 tsp dried oreganoGarlic oil, to finish MethodPrepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavours in the other ingredients used here. Place your dough ball in the centre of an oiled pan. With wet fingers, begin to push the dough from the centre out to fill the pan. This process can take between 2-3 hours, as you’ll need to let the dough relax every hour until it stops springing back, and naturally reaches the edge of the pan. Make sure to keep the dough covered between each press. You can also lift the dough and stretch with your hands as normal, but don’t try to push air into the crusts as you would with traditional Neapolitan style. Bar pizza’s distinctive quality is its extremely thin crust. Once the dough is relaxed and reaches the corners of the pan, fire up your Ooni pizza oven. Aim for 800-850˚F (425-450˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. While the Ooni is preheating, Pinch the edges of the dough with your fingers to form a kind of crust round the pan. Dimple the dough with a docker or fork to prevent the base from rising in the oven, guaranteeing that delicious crispy crust. If you notice any gaps appearing, use your fingers to gently spread the dough one more time. Add your toppings. Start with sauce, making sure to spread right to the edges. Unlike traditional pizzas, Bar pizza is fully loaded to the edge with toppings. Next, top with cheese to the edge, followed by pepperoni slices. Portion the sausage into dime-sized chunks and top evenly across the pizza. Check your oven is at temp, then turn the gas down to low, or reduce the flame if using wood/charcoal. Place the pan at the mouth of the oven and let cook for 5 minutes, making sure to rotate the pan regularly. Once the pizza is beginning to brown, remove the pan and turn the flame back up to high. In the meantime, use a spatula to scrape round the pan and release the cheesy edges, then transfer the pizza to a lightly floured wooden peel. Once you’re back to 800-850˚F (425-450˚C), launch the pizza into the oven to brown the base. After a couple of minutes, your pizza should be fully cooked and crispy on the bottom. Check for a well-done base then remove from the oven. Transfer to a wooden serving board or peel and slice into squares, classic Tavern style. Fill a ziplock bag with ricotta cheese and snip one corner off to create a piping bag. Pipe small rounds of ricotta onto each slice, along with a scattering of pecorino cheese, dried oregano, fresh basil, and garlic oil to finish. Serve right away for the ultimate party or half-time snack. You’d better be quick, it won’t last long! Bar Style Pizza

    Flatbreads, tahini and harissa spiced lamb neck on a wooden chopping board, next to roasted lamb and vegetables in a cast iron griddle pan. Made using a harissa lamb recipe.

    Harissa Spiced Lamb Neck

    From our friend James Gibson at @butterwouldntmelt, comes this deliciously succulent Oonified harissa lamb recipe. Grind up a storm with a fragrant fresh harissa that pairs perfectly with the tender lamb, and serve with some soft charred veggies. Check out James’ recipe for Moroccan spiced flatbreads too: they’re an ideal match for next-level sandwiches, drizzled in fresh tahini for a creamy kick! EquipmentOoni Dual sided grizzler plate / Ooni Cast Iron PanPestle and Mortar IngredientsServes 2-3 as a main For the lamb500g (17.6oz) lamb neck fillet1 red bell pepper1 green bell pepper1 onionOlive oilSalt & pepper For the Harissa1 tsp cumin seeds1 tsp coriander seeds ½ tsp fennel seeds½ tsp caraway seeds1 tsp black peppercorns½ cinnamon stick, broken up1 tsp sweet paprika1 tsp smoked paprika¼ tsp cayenne pepper6 garlic cloves, minced4 tbsp olive oil MethodToss the cinnamon, black pepper, cumin, coriander, fennel, and caraway seeds into a dry frying pan and toast over a medium heat until fragrant. Pour the cooked spices into a pestle and mortar and grind until powdered. Add the olive oil, minced garlic cloves, cayenne pepper, and paprika into a small bowl. Toss over the crushed spices and mix together until a beautiful thick harissa is formed. Pat dry the lamb neck fillets with kitchen paper, then rub half the harissa onto each side, coating evenly. Leave to marinade for at least an hour. While the meat is marinating, cut your peppers in half, de-seed, and slice lengthways. Peel your onion and cut in quarters before pulling the layers apart. Fire up your pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer. Place your Dual sided grizzler plate inside the oven to preheat with a little oil. If using a smaller cast iron dish, you may need to split everything in 2. After 10 mins, remove the pan and add your veg. Return the pan to the oven and cook for 5 minutes or so, until the vegetables are beginning to soften and char. Place your lamb fillets on top and slide back into the oven. Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes until crisp on the outside and tender inside. Check the internal temperature of the meat for 130.1F/ 54.5C. Remove the pan from the oven and cover with aluminium foil to rest for 10 minutes. Once rested, slice and serve right away. Best served with Moroccan Spiced flatbreads and side of tahini sauce.