Portability is one thing many residence pizza makers, cooks, and group members actually prize about their Ooni ovens. Food writer and author Gill Meller just lately actually demonstrated his method to utilizing his oven to marry components, seasonality, and scene by making this scallop, bacon, chive, and Parmesan pizza utilizing recent seafood on the seashore.
This recipe, impressed by tenting journeys on the seashore, is Gill’s tribute to his surrounding seaside city of Dorset in England. Contemporary, regionally sourced scallops are the star of this pizza. Gill suggests utilizing hand-dived scallops if attainable, and failing that, the freshest ones you will discover. Right here, their gentle sweetness and buttery texture are accented with the contrasting candy and salty flavors of caramelised onions and juicy bacon lardons. The pizza will get a light-weight end with only a sprinkle of Parmesan and chives. He took a wood-fired method, including a smokiness that embellished the flavour (and the expertise of consuming on the seashore) however the taste profile could be great gas- or coal-fired too.
In the event you like this recipe from Gill, it’s possible you’ll be involved in his newest cookbook, “Root, Stem, Leaf, Flower,” his method to utilizing vegetation in on a regular basis cooking.
Yield
Makes 2x 12” pizzas
Time
half-hour (excluding dough prep)
Tools
Ooni Pizza Oven
Ooni Cast Iron Skillet Pan
Ooni Infrared Thermometer
Ooni Pizza Peel
Substances
For the dough
2 250g classic pizza dough balls
For the toppings
1 to 2 tablespoons butter
1 tablespoon extra-virgin olive oil, plus additional to complete
2 massive white onions, halved and finely sliced
150g bacon lardons
Flour/ effective semolina for dusting
6 hand-dived scallops (or as recent as you will discover)
40g Parmesan
1 small bunch finely sliced chives
Pinch sea salt and freshly floor black pepper, to style
Methodology
- Put together your dough forward of time.
- Hearth up your Ooni Pizza Oven. Whereas it preheats, place your skillet pan inside with the butter and olive oil. When it begins effervescent, add the onions and pinch of salt and black pepper. Prepare dinner, stirring often, for 15 to twenty minutes, (or till the onions are smooth and simply starting to caramelise at their edges). If the onions are cooking too shortly, take away the pan and end cooking within the residual warmth. Set to at least one aspect.
- Frivolously mud your peel with flour or semolina. Stretch the dough out to 12 inches on the peel.
- Add half the lardons and tender onions.
- Slice the scallops in half round their circumference and prepare the items over the bacon and onions. End with freshly grated Parmesan and chopped chives.
- Test that the temperature on the stone is between 752°F to 842˚F (400 to 450˚C). Slide the pizza into the oven and cook dinner for 1 to 2 minutes or till crisp, golden and effervescent. Take away the pizza to a plate or board, and trickle over a bit extra olive oil. Slice, repeat for the remaining pizza and serve.
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