Harissa Lamb Neck & Moroccan Spiced Flatbread (BBQ Week)

James from Butter Wouldn’t Melt has joined us for BBQ Week! This time we are making Harissa lamb neck with Moroccan spiced flatbread

Harissa Lamb Neck panHARISSA LAMB NECK & MOROCCAN SPICED FLATBREAD

Succulent, tender and mouthwateringly tasty, harissa lamb neck fillet takes very little time roasted in the Uuni over a bed of peppers and onions.

Lamb neck fillet is a wonderfully underrated and good value cut of meat. Full of flavour it is often slow cooked but works brilliantly well roasted hot and fast. Combine with the spicy heat of a harissa and a few roast vegetables and you have a delicious, colourful dish that packs a proper punch!

A brilliant way to show off the versatility of the Uuni 2S to your friends, serve with some spiced flatbreads and a cooling tzatziki, or toss over a bed of noodles with a splash of soy sauce

– James Gibson 
Butter Wouldn’t Melt Blog
Check it out for more of his Uuni and BBQ recipes – you can also find James on Twitter, Instagram and Facebook!

Harissa Lamb Neck oven


What you’ll need:

Equipment: wood-fired oven (Uuni 2s in my case). Cast iron pan. For the harissa: pestle and mortar. Small frying pan.


INGREDIENTS


Harissa lamb neck fillet: serves 2-3
  • 500g lamb neck fillet
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • olive oil
  • salt & pepper
For the harissa:
  • 1 tsp cumin seeds
  •  1 tsp coriander seeds
  •  1/2 tsp fennel seeds
  •  1/2 tsp caraway seeds
  •  1 tsp black peppercorns
  •  1/2 cinnamon stick, broken up
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  •  1/4 tsp cayenne pepper
  •  6 garlic cloves, minced
  •  4 tbsp olive oil

For the Moroccan flatbread: (makes 10-12)

  • 400g plain flour
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cinnamon
  • water
  • pinch of salt

Harissa Lamb Neck sides


METHOD


Prep

The harissa:
Toss your cinnamon, black pepper and cumin, coriander, fennel and caraway seeds into a dry frying pan and toast over a medium heat till fragrant.

Pour into a pestle and mortar and grind.

Throw in the rest of your harissa ingredients and mix together.

Lamb and veg:
Pat dry your lamb neck fillets. Rubbing half the harissa onto each side, coat evenly. Leave to marinade for at least an hour.

Cut your peppers in half, remove the seeds and then slice lengthways.

Peel your onion and cut in quarters before pulling the layers apart.

Moroccan Flatbread:
In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant.

Tip into a pestle and mortar and grind.

Mix the ground spices with the flour, adding water until a firm dough has formed.

Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.

Harissa Lamb Neck dough

Cooking

Lamb and veg:
Light your Uuni and bring it up to temperature, around 300C.

Toss your peppers and onion into a cast iron dish with a splash of olive oil and a good seasoning of salt and pepper. I split my veg and the lamb between 2 separate dishes as I didn’t have one large enough for everything.

Once your Uuni is up to temperature, slide in your cast iron dish and roast the veg for a couple of minutes until the peppers begin to char.

Place your lamb fillets on top and slide back into the Uuni.

Cook for 8-10 minutes, turning and flipping the lamb every 2 minutes till your internal temperature reads 54.5C.

Remove from the uuni and rest for 10 minutes.

Moroccan Flatbread:
Cooking 2 at a time, slide your flatbreads off your peel into the Uuni and shut the door. After 20 seconds spin them 180C. After another 20 second flip them over. Check again after a further 20 seconds and spin 180C if it’s necessary.

Harissa Lamb Neck bbq
Serving
Carve the lamb into thick slices and serve with the peppers and onions on spiced flatbreads and a tzatziki.

Harissa Lamb Neck bread

Don’t forget to enter our BBQ WEEK COMPETITION!
To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.

How to enter? Simply share a photo of your own UUNI X BBQ dish on our  Facebook wall or send it to hello@uuni.net by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.

STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to see our other recipes and share a photo!
Tag #uuni or #uunified via
InstagramTwitter or Facebook

Looking for more Uuni inspiration?
Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

Peruvian Pork With Wood-Fired Corn (BBQ Week)

Today’s BBQ x Uuni recipe has been shared by Daniel Shahin from United Q, the UK BBQ podcast – go have a listen!  This time it’s Peruvian Pork With Wood-Fired Corn.

Peruvian Pork corn

Wood-Fired Corn


Serves 4

Ingredients
4 Corn Cobs
130g Mayonaise
20g Pecorino finely grated
1 tsp Smoked Paprika
1 tsp Ancho Chilli Powder
Sprigs of Fresh Mint
Extra virgin olive oil

Method
1. Fire up the UUNI
2. Put your cast iron pan in to warm up.
3. Brush the Cobs with extra virgin olive oil.
4. When the Cast Iron is smoking hot chuck the Cobs onto it and chuck it back into the UUNI.
5. After 3 minutes rotate the Cobs.
6. When you have a nice char on the Cobs bring them out and smear with about 20g of Mayo on each. Sprinkle with the Paprika, Ancho, Chilli Powder, Pecorino and Mint Sprigs.
7. Serve with the leftover Mayo.

Peruvian Pork pan
Peruvian Pork in Uchucuta


Serves 2

Ingredients
2 Pork Ribeyes Bone in Uchucuta
2 Green Jalapeños
1 Scotch Bonnet
150g Feta Cheese
1 tbsp Red Wine Vinegar
Juice of 1 Lime
2 Cloves of Garlic

Uchucuta
Put the chilli’s into the UUNI on a Cast Iron Plate until charred, then pull stalk off. If you want it to be a little milder remove all of the seeds and scrape the inside of the chillis with a teaspoon.
Add the chilli’s and all the other ingredients to a blender and blend till smooth.

Peruvian Pork
1. Marinate the Ribeyes in just enough Uchucuta to cover (save the rest for serving and make sure that it doesn’t come in contact with raw meat) for minimum 2 hours but preferably overnight.
2. Fire up the UUNI
3. Put your cast iron pan in to warm up.
4. When the Cast Iron is smoking hot chuck the marinated Ribeyes onto it and chuck it back into the UUNI.
5. Cook to an internal of 65C which will take 4-6 minutes and flip the 6. Ribeyes halfway through.
7. Rest for a couple of minutes and serve with a generous dollop of the Uchucuta.

Have you entered our BBQ Week competition? 

To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.

How to enter? Simply share your own UUNI X BBQ dish on our Facebook wall or send it to hello@uuni.net by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.


STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
Tag #uuni or #uunified via
InstagramTwitter or Facebook

Looking for more Uuni inspiration?
Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

 

 

 

 

 

 

 

 

 

 

Kangaroo Fillets & Pickled Cucumber Salad (BBQ Week)

We do have an Australian in the Uuni team and when we heard about this dish we weren’t quite sold on it… until now. Hands down one of the best cuts of meat we’ve ever tried. Kangaroo Fillets are available in most Australian supermarket chains and when we found that Kezie Foods were a UK supplier we had to try it out!

Kangaroo Fillets Serving Proposal
Kangaroo fillets with pickled cucumber salad

In case you were wondering (it was the first question we asked), Kangaroo meat is wild and procured under a strict quota system, with over 3 million more Kangaroos in Australia than people! Although we still feel a little funny eating the national emblem, Kangaroo meat is a great source of protein and impressively low in fat, with only 2%. It’s also easy to cook and is seriously tasty.

Ingredients
Kangaroo fillets, coated in a dry BBQ rub
2 large cucumbers, peeled and thinly sliced
1/4 cup rice vinegar
1/2 medium red onion, thinly sliced
Salt and ground pepper, to season

Kangaroo Fillets seasoning
Pickled Cucumber Salad
For only 4 ingredients and throwing them all into the one bowl, this is a surprising lovely light summer side dish that is the perfect accompaniment to a strong gamey meat. As above, literally, throw it all in, give it a mix and you’re done! Kangaroo Fillets sides
Kangaroo Fillets
Prepare fillets with choice of rub or seasoning, including a splash of olive oil. Cook on a sizzler pan until desired degree of doneness (yes, that’s the actual term for it!), rotating 2 or 3 times. The below fillets were cooked in 3-4 minutes. As with most lean meats, it is easy to overcook so don’t be afraid to remove it early and let it sit for a few minutes, as it will continue to cook through.

Want to try cooking your own Kangaroo fillets? We let Kezie Foods know what we were up to for BBQ Week and they’ve given the Uuni Community a discount code: UUNI10  to be used at www.keziefoods.co.uk! (UK shipping only – sorry!)
Kangaroo Fillets UuniKangaroo Fillets cooked
Just in case you didn’t know…..

To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.

How to enter? Simply share your own UUNI X BBQ dish on our Facebook wall or send it to hello@uuni.net by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.

Kangaroo Fillets servingSTAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to check out our other recipes and to share a photo!
Tag #uuni or #uunified via
InstagramTwitter or Facebook

Looking for more Uuni inspiration?
Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

Zucchini Fritters (BBQ Week)

One of our favourite side dishes of the week: Quick, easy & tasty!
We’ve paired Zucchini Fritters with our garlic & herb chicken skewers.

Zucchini Fritters 

 

Ingredients (makes 6-8 fritters)
1 medium zucchini, trimmed either side
1/2 medium onion
1/4 cup grated Pecorino Romano cheese
1/4 cup mozzarella cheese
1/4 cup all-purpose flour
1/3 cup finely chopped fresh parsley
1 tsp finely chopped fresh oregano
Salt and ground pepper, to season
1 large egg, lightly beaten
Extra-virgin olive oil, for frying
Plain greek style yogurt, for serving

Zucchini Fritters ingredients
Method


1. Preheat Uuni for 10-15 minutes
2. Grate zucchini, using the largest grater holes, then dry off in a clean kitchen towel. Repeat with onion.
3. Mix together zucchini, cheese, onion, herbs and flour, seasoning with salt and pepper.
4. Preheat sizzler pan with extra virgin olive oil then add beaten egg into the mixture and combine (only if cooking straight away).
Zucchini Fritters prep
5. Remove the sizzler from Uuni and begin to add the mixture, 2 tbsp per fritter. You should be able to add 2-3 fritters per pan. Flatten each fritter slightly, using a spatula. Cook until golden brown (1-2 mins each side) and then place on a paper towel.
6. Serve with Uunified veg and greek style yoghurt – we threw in some vine tomatoes and a baby pepper stuffed with mozzarella for 2-3 minutes.

Zucchini Fritters panZucchini Fritters serving 1
To celebrate BBQ Week, we’re giving 3 lucky WINNERS a chance to score themselves a selection of prizes including an exotic meat hamper from Kezie Foods and a range of accessories for your Uuni.

How to enter? Simply share your own UUNI X BBQ dish on our Facebook wall or send it to hello@uuni.net by Monday, June 5th. 3 winners will be announced on Wednesday, June 7th.

Zucchini Fritters serving 2
STAY TUNED FOR MORE OF OUR FAVOURITE BBQ RECIPES.
We’ll be posting new recipes every day during BBQ Week, including recipes from our community pros: Country Wood SmokeUnited Q BBQBBQ ForteButter Wouldn’t Melt & The Sexy Vegan!

Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via
InstagramTwitter or Facebook

Looking for more Uuni inspiration?
Join the UUNI COMMUNITY Facebook group
for sharing tips and recipes.

BBQ Week Competition

BBQ Week

UK BBQ Week is an idea born by a group of BBQ enthusiasts tired of seeing half hearted corporate efforts with sponsorship agendas to get people into restaurants instead of barbecuing at home.

We want exactly the opposite and want to show more people how easy and rewarding BBQ can be. UK BBQ Week should be all about encouraging people to get outdoors cooking and enjoying BBQ with their friends and family. So a group of real BBQ fans have set up UK BBQ Week in an effort to promote barbecue and encourage people young and old to pick up the tongs and cook up some amazing BBQ food for their families and friends.

Since the dark days of 1997, the National BBQ Week has not only helped change all of our attitudes towards BBQ and summer eating, but has also helped grow the BBQ market from just 9 million BBQ occasions back then to over 130 million last year and all the indications are that they’ll be even more this year!

We’re teaming up with some of our community BBQ pros to bring you our favourite Uunified BBQ dishes.

We’ll also be road testing Kezie Foods in Uuni, who has supplied us with some serious BBQ food to cook over the week. How about some Crocodile burgers?

Country Wood Smoke
United Q BBQ
BBQ Forte
Butter Wouldn’t Melt
The Sexy Vegan
… and the whole Uuni team will sharing BBQ recipes that have been adapted for Uuni, right across BBQ week!

Want to WIN a £50 Kezie Foods exotic meat hamper and Uuni accessories?

How to enter?
Share a photo of your own Uunified x BBQ dish on our Facebook wall or submit via hello@uuni.net. All entries should be posted or sent in by Monday 5th June.

If you need any inspiration, every day we will post recipes dedicated to the BBQ Week.

3 WINNERS
 will be announced on Wednesday 7th June.
(Winners outside of the UK: the meat hamper prize cannot travel outside of the UK but we will fix you up with some sweet Uuni accessories!)

Food. Fire. Uuni.
#uuni #uunified
@uunihq

Burns Supper – Haggis Pizza With Potatoes

Burns Night, held in honour of Scotland’s most famous poet Robert Burns (writer of Old Lang Syne), is celebrated at the end of January every year. We are joining in the celebration with a  Burns Supper haggis feast; Uuni style.

The tradition started a few years after the poet’s death in 1796, when his friends commemorated his career on the date of his death.

So began the Burns Supper, and more than two centuries later it is has become a nationwide event with recitals of the poet’s works and a haggis dinner.

A Burns supper traditionally consists of haggis, mashed tatties (potato) and neeps (turnips) with plenty of Whisky – of course!

Some hae meat and canna eat,
And some wad eat that want it,
But we hae meat and we can eat,
And sae the Lord be thankit.

– The Selkirk Grace,  a prayer traditionally said prior to toasting Robert Burns (try saying it with a Scottish accent without laughing!)

Burns Supper: Haggis & Potato Wood-Fired Pizza

 

What do you need? (per pizza)
160g Pizza dough
Pizza sauce
Haggis
Potato, thinly sliced 
Cheddar Cheese (the Scottish way!)

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes
2. Preheat two sizzler pans for 1 minute, add potato slices & haggis, cooking for 2-3 minutes (or cooked separately if using the one pan)
3. Prep the base with pizza sauce
4. Once cooked, layer the potato and haggis onto the pizza base, topping with cheddar cheese
6. Slide the pizza into your Uuni and cook for 60 to 90 seconds.
7. Enjoy with a nip of whisky! (don’t tell Kristian that we’re breaking into his 12yo Glengoyne)

 Burns Supper haggis  Burns Supper pizza  Burns Supper cooked pizza  Burns Supper serving
Sláinte Mhath / Happy Burns Night!

Trying out this recipe? Don’t forget to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.

 

Tunnbrod – Swedish flatbread in Uuni – Uuni Blog

Tunnbrod, also known as that guilty pleasure that can be picked up on your way through the Ikea checkouts, is the holy grail of flatbreads, often used for wraps and traditionally a family recipe not to be shared. Thankfully, we have the talented Rikard in the Uuni family who has adapted his own recipe for cooking with Uuni!

(Click on the images to get up close and personal with this

Soft Swedish Flatbreads – Tunnbrod

 

0.75 tbsp dried active yeast
75g butter
2dl milk
2dl water
0.75dl caster sugar
400g flour
200g rye flour
1/2 tsp salt
1 tsp caraway seeds
1 tsp fennel seeds

75g Swedish light syrup (or golden syrup)

1. Melt the butter in a saucepan. Stir in the milk and water until the mix is lukewarm – about 25C is a good temperature for the yeast I use. Then add the sugar and yeast and whisk it together. Leave for 15mins until the yeast is activated and you can see some bubbles on the surface.

2. Grind the spices in a pestle and mortar. Mix the remaining dry ingredients in a bowl and pour on the syrup. Add the yeast mix and stir it together with a wooden spoon. This requires some arm strength – stir it in the bowl for 5-10mins until everything has blended thoroughly. Leave to rise for 1hr or until doubled in size (depending on temperature, it sometimes takes 2hrs).

3. Put the dough on a floured worktop and begin kneading it whilst slowly adding more flour, about 3-4dl. Knead for 5-10mins until the dough stops sticking to your hands.

4. Cut the dough into 14 pieces. Flour the worktop under the dough balls and, using a rolling pin, roll each one into a 30cm diameter – the thinner the better. Use a brush to remove as much of the flour as possible (flour burns at a lower temperature than the dough in the oven) If you don’t have a fancy Swedish rolling pin to punch holes in your dough, use a fork and make lots of little holes across the flattened dough – this creates little pockets of air when baking and prevents the bread from rising like a pita bread.

5. Bake each Tunnbrod flatbread for 30-45 secs, turning at least twice during the bake, don’t turn it over. It should not have a colour, if it gets golden brown it will be hard.

6. Serve with plenty of butter or, if you want a real Swedish treat; with gravad lax, cream cheese and horseradish rolled up into rounds.

Big thanks to Rikard for sharing this recipe.

Smaklig måltid – that’s Swedish for Bon appétit!

Trying out this recipe?
Let us know in the comments below!
Don’t forget to see our other recipes and to share a photo:
Tag #uuni or #uunified via InstagramTwitter or Facebook

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Thanksgiving tradition: Turkey, bacon, blue cheese & cranberry pizza

What’s one of the best parts about a Thanksgiving meal? The leftovers!  

Whether you’re cooking for 2 or 20, why not skip to the best part and go straight for our favourite next day dish:

 

Thanksgiving Wood-Fired Turkey, Bacon, Blue Cheese & Cranberry Pizza 

What do you need? (per pizza)
160g pizza dough
Olive oil to drizzle
Mozzarella
Blue cheese
1/2 small sprig of thyme
1 piece of turkey, cut into small pieces
Handful dried cranberries (or cranberry sauce)
1 rasher of bacon, diced

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Preheat a sizzler pan for 1 minute and then put the bacon on to cook for a further minute
3. Flour the peel and begin to stretch the dough
4. Drizzle a small amount of olive oil to lightly cover the base and begin to add the turkey, cranberries, blue cheese and mozzarella pieces, ending with the cooked bacon. (If using cranberry sauce instead of dried cranberries, add to pizza once cooked)
6. Slide pizza into your Uuni and cook until perfect, adding a sprinkle of thyme when removing.
7. Eat, relax, repeat.

Happy Thanksgiving!

 

Thanksgiving prep Thanksgiving cookingThanksgiving cooking 2Thanksgiving serving

Fantastic. Wood-fired Food. Fast. 

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

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Beaver Tails – Canada Thanksgiving Recipe

It was Canadian Thanksgiving yesterday and we had a lot to be thankful for! One of them is this classic Canadian fried dough treat, the Beaver Tails.

Also, did you know that Canada produces 77% of the world’s maple syrup, that they invented basketball and created Trivial Pursuit, and that it’s the first country to have built an alien landing pad? Both Superman and Wolverine were originally Canucks, and it’s home to the 2nd largest French speaking city in the world.

It’s not bad at all to be a Canadian, especially when you have the recipe for this pastry. For our non- Canadian readers, let us explain: a “beavertail” is a sweet cakey pastry dusted in cinnamon not unlike a flat donut and is a Canadian institution to be found on the ski hills. The shape is like a beaver tail owing to its name.

Beaver Tails suggestionBeaver Tails prepBeaver Tails seasoning

BEAVER TAILS


Traditionally deep fried (similar to Churros), we thought we’d give it a shot and come up with our own wood-fired version.

Perfect for using up any left over dough, there is nothing tricky about this treat and should fill even the biggest of sweet spots.

What do you need? Makes 2-3 Beaver Tails
160g pizza dough
2 tbsp melted butter
2 tbsp brown sugar
1 1/2 tsp cinnamon

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Working the dough, portion off into 2-3 pieces and shape to resemble a beaver’s tail.
3. Cook in your wood-fired oven until golden.
4. Using a basting brush, generously cover each tail with the melted butter and then sprinkle with brown sugar and cinnamon.
5. Sit back and enjoy with a Labatt Blue if you’re wanting to keep it authentic.

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

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National Cheese Pizza Day Celebration

Today marks the National Cheese Pizza Day and it would be rude not to celebrate!

National Cheese Pizza Day prep

What isn’t there to love about cheese? It comes in wheels so you can roll it, you can be arrested for eating certain types, it can help you sleep and be good for your teeth, it’s used to de-ice roads and it’s older than the written word!

As it is National Cheese Pizza Day, we thought it would be fitting to use a few varieties of cheese and have gone with a trio of with blue, mozzarella & cheddar.

While cheese is nice and all, we have broken the rules with some leftover mushrooms and a few shots of Bourbon. Keep scrolling to see the kitchen on fire!

National Cheese Pizza Day Recipe

 

What do you need?
160g dough
Olive oil
Cheese
Bourbon
Mushrooms
Thyme

Method
1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Grate as much cheese as you can eat and as many varieties as you can find. The more the merrier!
3. Slice the mushrooms and sauté in a pan. You can do this in your Uuni Sizzler or on the stove top.
National Cheese Pizza Day  table4. Once the mushrooms have cooked, remove the pan and add a shot (or two) of Bourbon.
5. With a quick dip of the pan, we used the gas flames to light the Bourbon. Don’t pour straight from the bottle as the whole thing could go up in flames (oops!).
National Cheese Pizza Day  cooking6. Let the flames die down and leave the mushrooms to sit in the pan.
7. Knead 160grams of dough and stretch, placing onto a floured pizza peel.
National Cheese Pizza Day seasoning7. Lightly drizzle olive oil around the pizza base, sprinkle with cheese and top with the flambéed mushrooms.
National Cheese Pizza Day mushrooms8. Cook the pizza until the crusts are golden and then serve with a sprinkling of thyme.
National Cheese Pizza Day uuni National Cheese Pizza Day  cookedNational Cheese Pizza Day serving

Trying out this recipe? Don’t forget to see our other recipes and to share a photo!
Tag #uuni or #uunified via InstagramTwitter or Facebook

Looking for more Uuni inspiration? Join the UUNI COMMUNITY Facebook group for sharing tips and recipes.