Israeli-born British chef Yotam Ottolenghi’s recipes are famed for utilizing a mix of on a regular basis and distinctive elements to attain flavor-packed, tantalizing dishes that simply so occur to be vegetable-centric. His mushroom “ragu” is not any exception, mixing contemporary and dried mushrooms with carrots, tomatoes, and a concoction of marinades to create one thing that’s inexplicably meaty — with none meat in any respect.
We’ve taken direct inspiration from the Mushroom Ragu recipe in his e-book Ottolenghi Flavor: A Cookbook and tailored it for cooking in your Ooni pizza oven. Not solely does it make a scrumptious pasta sauce, it builds a standout base for a hearty ragu pizza. Add cream and arugula as toppings, and also you’ve acquired a balanced pizza that’s nice for fast weeknight dinners but in addition spectacular for a weekend date evening. It’s a bonus that the pizza is totally plant-based, however in the event you’d desire a little bit of dairy, full-fat cream and grated pecorino romano will work rather than the vegetarian cream we’ve recommended beneath.
Notes: This recipe makes sufficient sauce for 4 pizzas, however you may reserve something left over to be used in pasta or rice dishes. We used plant-based cream to prime this vegan pizza; nonetheless, you may select a full milk cream in the event you desire.
Time
3 hours complete
Yield
Makes 4 12-inch pizzas
Tools
meals processor (elective)
9×13-inch baking dish
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Pizza Cutter Rocker Blade
Ooni Pizza Dough Scraper
Substances
4x 250 gram pizza dough balls
For the mushroom ragu
1 giant carrot, roughly chopped,
½ giant yellow onion, roughly chopped
3 tomatoes, roughly chopped
1½ cups (150 grams) oyster, shiitake, or hedgehog mushrooms, chopped
¼ cup (60 grams) extra-virgin olive oil
2 tablespoons (35 grams) white miso paste
2 tablespoons (25 grams) harissa
2 tablespoons (28 grams) tomato purée
2 tablespoons (30 grams) tamari or soy sauce
2 teaspoons cumin seeds, crushed
½ cup (40 grams) dried porcini mushrooms
⅔ cup (120 grams) inexperienced or brown lentils
3 tablespoons (50 grams) pink wine
2¼ cups (500 grams) vegetable inventory
¼ cup (80 grams) coconut cream, finely chopped
salt and pepper, to style
For the toppings
¾ cup (200 milliliters) plant-based cream (cashew, soy, or almond) or mild dairy cream with 20% fats
7½ cups (150 grams) contemporary rocket (arugula)
extra-virgin olive oil, to style
Methodology
This recipe would go well with a variety of pizza styles, however we expect a neo-Neapolitan pizza or sourdough pizza could be an important match. Make sure that to arrange your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.
Hearth up your Ooni pizza oven. Intention for 570°F to 660°F (300°C to 350°C) on the baking stone inside.
In two batches, put the chopped carrot, onion, tomatoes, and mushrooms within the meals processor and pulse till coarse. For those who don’t have a meals processor, chop every thing as finely as attainable.
Place the chopped greens into your baking dish. Add the extra-virgin olive oil, white miso paste, harissa, tomato purée, tamari and crushed cumin seeds. Combine every thing till effectively mixed. Finely chop the dried porcini mushrooms (or mix within the meals processor), then combine in totally to mix.
Place the baking dish contained in the oven, proper on the mouth. Prepare dinner for quarter-hour, turning the pan each 5 minutes to make sure a fair bake.
Take away the pan and place on a heat-safe floor. Add the lentils, wine, inventory and coconut cream. Combine totally to mix. If the combination appears dry, add a half cup of water. Season with crack of black pepper and salt to style. Place a sheet of foil over the pan and return to the mouth of the oven.
Prepare dinner for half-hour, turning the pan 180 levels each 5 minutes. Take away the pan from the oven and relaxation for quarter-hour on a heat-proof floor. Take away the foil and stir totally to mix. Enable to chill barely.
Improve the temperature of the oven to between 840°F and 930°F (450°C and 500°C).
Place your dough ball on a frivolously floured floor and work the air out from the middle into the crust utilizing your fingers. Stretch the dough ball out to 12 inches and lay it over your frivolously floured peel. With a big spoon or ladle, place 4 heaped tablespoons of mushroom ragu within the heart. Use the again of the spoon to unfold it evenly over the bottom. Drizzle ¼ of the plant-based or dairy cream excessive.
Slide the pizza off the peel and into your oven. Prepare dinner for two minutes, turning the pizza each 20 seconds or so to make sure a fair cook dinner.
Take away the pizza and prime with a handful of contemporary rocket (arugula), end with a drizzle of extra-virgin olive oil, reduce into 6 slices, and serve.
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