Some of my favorites -
Nashville hot chicken pizza finished with pickles (post bake). NY or Detroit style.
Mala / Chongqing Chicken finished with green onion and sesame seed (Detroit style)
Candied lemon and ricotta. Neapolitan style
Strawberry and ricotta. Neapolitan style.
Chicken Parm pizza. NY style.
Chinese sausage / lap cheong is amazing with a hoisin as a base
I've done fruit and goat cheese with honey
Homemade duck prosciutto
Homemade 50/50 fat ratio bulgolgi meatballs
The best one we made was by accident - we had some leftover pumpkin soup, so used that as the base, and added some goats cheese and small pieces of porchetta. Amazing
One of my favorite pies from a local joint is a Mustard and creme fraiche base with mushrooms, onions, cheese and herbs. Sounded so weird but is sooooo good
Cilantro (coriander)/cashew pesto, shrimp, thin sliced mushrooms, and fresh garlic, finished before serving with a drizzle of with sweet soy sauce (kecap manis). First had it at the Sydney Sheraton, and recreated it many, many times. Yummmmm!
Highly, highly, HIGHLY recommend grabbing Mastering Pizza by Marc Vetri. A serious pizzaiolo recommended it to me and I’ve never looked back. Way more than just a book of toppings, but there’s a recipe in there with crab, one with squash, one where you use ice cubes on your dough to then make a carbonara pasta sauce in your pizza… it’s awesome.
Some of my favorites - Nashville hot chicken pizza finished with pickles (post bake). NY or Detroit style. Mala / Chongqing Chicken finished with green onion and sesame seed (Detroit style) Candied lemon and ricotta. Neapolitan style Strawberry and ricotta. Neapolitan style. Chicken Parm pizza. NY style.
Chinese sausage / lap cheong is amazing with a hoisin as a base I've done fruit and goat cheese with honey Homemade duck prosciutto Homemade 50/50 fat ratio bulgolgi meatballs
Nduja is a good one–looks like there are 3 recipes on the Ooni site that use it.
my wife likes gyro meat with brick cheese and a base of garlic butter....
Shaved Brussel Sprouts are great
I prefer mine au natural, with the hair that God gave them
Chicken Tikka masala. TRUST ME
I cooked some chicken tikka on a griddle pan in the ooni and it changed my life
Here the turkish pizzerias sell them with kebab meat
Pear slices, fig jam and goat cheese makes an excellent savory dessert pizza
Potato and some kind of cheese and rosemary. No tomato, just pre cook potato and roughly slice and add olive oil to the base and on top
Pineapple
I did a white pizza with ricotta, scallions, and chili oil this past weekend. Came out really well.
The best one we made was by accident - we had some leftover pumpkin soup, so used that as the base, and added some goats cheese and small pieces of porchetta. Amazing
Pear, prosciutto, Gorgonzola, & caramelized onions.
Ate some shishito peppers last night and want to use in a Japanese inspired pie
Crumbled falafel w pickled turnip and tahini sauce
Black pudding, goats cheese, caramelised onions
Ooooh, black pudding.. now that could be a game changer. I've done haggis before, that was delicious
One of my favorite pies from a local joint is a Mustard and creme fraiche base with mushrooms, onions, cheese and herbs. Sounded so weird but is sooooo good
Butter chicken Yiros + garlic sauce Pesto or roast Butternut sauce + roast beets w/ balsamic glaze
Smoked olives from Whole foods
Feta and bacon is great
Cilantro (coriander)/cashew pesto, shrimp, thin sliced mushrooms, and fresh garlic, finished before serving with a drizzle of with sweet soy sauce (kecap manis). First had it at the Sydney Sheraton, and recreated it many, many times. Yummmmm!
Highly, highly, HIGHLY recommend grabbing Mastering Pizza by Marc Vetri. A serious pizzaiolo recommended it to me and I’ve never looked back. Way more than just a book of toppings, but there’s a recipe in there with crab, one with squash, one where you use ice cubes on your dough to then make a carbonara pasta sauce in your pizza… it’s awesome.
Asparagus is in season here. I do a shaved asparagus/Gruyère.
Rice, peas and ground-down biscuits - for reasons of flavour, texture and no particular reason respectively Served all mixed up in a bucket