Whether you’re having a big barbecue blow-out, hosting a family dinner, or just fancy a quick and simple side – this cast iron recipe is all you need. Tender roast BBQ potatoes tossed through grilled corn, zesty lime, smoky BBQ sauce, cilantro and mayo. 

Swedish food writer and art director Martin Nordin’s latest cookbook is dedicated to the mushroom. Called “Laga Svamp” (or “The Mushroom Cookbook”), it’s full of recipes that spotlight the meaty, umami and funky flavours found in mushrooms. While Martin has used mushrooms in soups, stews, skewers and more, for obvious reasons, we’re partial to his mushroom pizzas — and this chanterelle and sweet potato pizza might just be our favorite. Here, chanterelles are the star of the show. (If you know, you know.) If you aren’t already acquainted and you’re ready to step out of the button mushroom box, chanterelles are a good place to start because they’re readily available at specialty grocers and farmers’ markets (look for their distinctive golden brown colour and wavy tops).

Even if you’ve been eating chanterelles for years, this pizza will surprise and delight you. It combines layers of sweetness, creaminess, and nuttiness for a surprising depth of flavour. The base begins with a mix of pumpkin seed butter (like peanut butter, but made with pumpkin seeds and often found at specialty grocers) and vegan crème fraîche (or dairy if you prefer). That gets topped with wafer-thin potato slices, sweet shallots, and those earthy, peppery fresh chanterelles. It’s then cooked until slightly charred, then finished with a drizzle of Martin’s signature sour tomato sauce.

This sauce, it should be noted, holds a surreal power over Team Ooni. Ever since hearing about its salty, sour, and slightly fermented flavour, it’s been one of the only sauces we can think about. It’s just not something you come across all that often. Martin’s sauce combines yellow tomatoes, celery, and kimchi, the Korean fermented cabbage dish, the latter lending some of its funky bite to the sweet yellow tomatoes. This sauce is not to be skipped, but it does take 7 to 10 days to prepare, so make sure to get started well in advance. The payoff? You’ll have an unforgettable sauce that can be used for many more dishes: salad dressings, stews, pastas… you name it.

Notes: This recipe serves 6; however, you can reduce the number of dough balls and keep leftover toppings refrigerated in a sealed container for up to 3 days. The sour tomato sauce requires 7 to 10 days to mature, so make sure to start at least a week ahead of time.

BioMartin Nordin's passion for perfecting the ultimate veggie burger garnered him a loyal following on Instagram and led to the creation of his cookbook, Green Burgers. He recently published Fire, Smoke, Green: Vegetarian Barbecue, Smoking, and Grilling Recipes, and is the Creative Leader for IKEA Food, where he works to create delicious vegetarian recipes every day.

Spatchcocking is a great way to reduce cooking time, and it lets you roast chicken on a cast-iron pan in an Ooni pizza oven. It’s a simple technique, but it’s also practical because it helps reduce cooking time by at least 25 percent while also resulting in an impressive presentation. The method involves removing the bird’s backbone so that the chicken lays flat when cooked. Because the legs sit lower than the breast, they’re generally exposed to more heat from the sides of the pan and cook more quickly. The breasts — prone to drying out — cook more evenly and retain moisture. My go-to flavouring for roasted chicken is garlic with fresh herbs and lemon. Something about cooking this dish outside with fire heightens the senses, elevates the flavours. And while you can cook with gas, I enjoy the fiery ambiance you get when you add lump wood charcoal to wood. The former helps maintain a constant temperature, while the wood adds a burst of flame and smoke for a little extra char and a smoky aroma.

Prepare to ignite your taste buds with one of our all-time favourite condiments: barbecue sauce. Its alluring smokiness and tantalising combination of spiciness and sweetness makes it an irresistible homemade delight. And while there’s tons of uses for a classic barbecue sauce – BBQ Potato Salad and Gas-fired “Over-the-Pit” Buffalo Wings, for example – recipe developer, baker and filmmaker Grant Batty @grantbatty sets his sights on a BBQ Chicken, Corn, Onion, Bacon and Coriander Pizza to showcase the magic of this sauce.  Picture a pizza topped with roasted chicken, crispy smoked bacon, melty mozzarella, tangy red onions and charred sweetcorn, all on a canvas of smoky barbecue sauce. Perfect for a backyard cookout and pizza parties, Grant’s sauce uses a combination of butter, brown sugar, ketchup, apple cider vinegar, mustard and spices like paprika, cayenne and chilli powder for an unbeatable palate kicker. Just make sure you have plenty on hand to share – odds are your guests will want to take some home.