Blackberry Pizza With Ricotta, Pistachios & Honey

Put your Nutella and bananas away, there is a new dessert pizza in town! 

I should probably mention that we tested this recipe at 10am on a Monday morning and not only does it kick the Monday blues,  I can confirm it also makes for an excellent breakfast pizza. (Shhh, don’t judge us!)

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This blackberry & ricotta pizza will seriously impress your guests without having to put in the hard work..


What do you need? 
(for 1 x 13inch pizza)

  • 1/2 cup of blackberries
  • Handful of pistachios
  • 1 tablespoon of honey + extra for drizzling
  • 1 cup of ricotta
  • 160g of pizza dough < Click to find our easy classic pizza dough recipe


Method

  1. Light up your Uuni wood-fired oven and pre heat for 10 to 15 minutes (keep that door closed!)
  2. While you wait for your Uuni to pre heat, grind up the pistachios in a mortar and pestle (or place them in a sandwich bag and use the back of a large spoon/rolling pin to crush).
  3. Mix 1 tablespoon of honey into the ricotta
  4. Flour your peel and prep your dough, ready for the toppings
  5. Spread the ricotta and honey mix evenly over your pizza base and top with the blackberries
  6. Slide the pizza into your Uuni wood-fired oven and close the door. Using your Uuni pizza peel, rotate every 15 to 20 seconds for an even coverage until cooked and then remove. (If you’re not cooking your pizza in 90 seconds, watch this video!)
  7. Top with crushed pistachios and a drizzle of honey

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

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Meet Diablo 3

Some like it hot. We like it extra hot!

Meet Diablo 3

What do you need?

The Dough
We’ve used the Classic Uuni Dough Recipe.

The Sauce
New York style

2 x 400g tinned tomatoes (blended)
1 tsp salt
1 tsp sugar
1 finely chopped garlic clove
2 tbs olive oil
2 sprigs of basil
1 onion – quartered.

Throw it all into a pan, simmer for 45mins then remove the onion and basil.

The Toppings
As the name suggests, you will need to use 3 different types of (preferably hot) meat, the choice is up to you!

  • 3 types of meat
    – We’ve used spicy meat balls, pepperoni and parma ham.
  • Mozzarella – light sprinkle
  • 1/2 x Red Chilli finely sliced to garnish

If that’s not hot enough for you, try adding your favourite hot sauce. Our current favourite is Crystal – Louisiana’s Pure Hot Sauce – only for the brave!

Finally….

Enjoy and don’t forget to send us a photo of your Diablo 3!

 

 

Holiday: Celebrate!

So the decorations are popping up across the world..  it’s that time again! From the lovely social media postings you’ve been sharing we know that folks are using their Uuni wood-fired ovens for social affairs. This is the season for parties so we wanted to share a couple of our favourite holiday recipes. Here’s one that’s loved at Uuni HQ- Caramelised Onion, Chestnut and Stilton Pizza. These are great as whole pizzas but can also be adapted to be little dough ball canapés- great for serving with do at your holiday party! PAR-TAY!

Recipe

– Classic dough

– 5-6 baked chestnuts (cut into quarters)

– Caramelised onions (1/2 onion, per pizza. Cook slowly on a pan with a spoon of butter for a rich flavour)

-Stilton or another kind of blue cheese

-A Sprig of thyme

Method

Light up your Uuni.

Score and bake the chestnuts in a small pan in the Uuni for around 8 minutes. (Or buy them ready baked)

Stretch your dough out, slide into the Uuni and bake (without topping) for 1 minute- turning half way.

Take the base out, add the onions as the sauce, then top with the chestnut pieces, cook for another 1 minute.

When the pizza is ready, crumble the stilton on top and serve with a couple of springs of thyme.

Along Came Pizza

We’ve been really impressed by the images and videos coming in via our social media platforms. (If you haven’t checked out our Instagram please do:)  Recently an Instagrammer named @alongcamepizza has been wowing us with his Uuni-baked creations.. so we asked him to do a blog post to share more. Over to you Christopher…..:)

Hi I’m Christopher Beattie,  a  26 year old Satellite Systems Analyst that lives in San Francisco, California. I love cooking all types of food from Italian to Indian, but my absolute obsession is pizza! My fiance organized a surprise “pizza-making” date night for us almost 4 years ago, and little did she know that would spark my love for the pizza craft. Since then I have been working tirelessly to perfect my somewhat traditional Neapolitan dough, and techniques to produce authentic woodfire pizza at home (which happens to be a really, a tiny apartment). Along comes Uuni! It is just not practical for me to have a large, traditional wood- fired oven due to limited-space. The Uuni has dramatically improved my pizza skills, and more importantly, the taste of my pizza. I hope my blog helps to inspire other crazy enthusiasts!

Here’s a recipe from one of my latest cooking sessions:

Honey-Sriracha Pizza 

Ingredients: 

Dough – naturally leavened:

– “00” grade flour

– 20% leaven

– The leaven contributes both water and flour so it is important to consider that when calculating the total hydration. My leaven is 80% water, so it supplements an additional 56% flour and 44% flour depending on the initial flour amount.

– 65% water

– 2.5% salt

Sauce –

– Any ole’ honey will do

– Sriracha

Fried buttered tofu (cubed or sliced, extra firm)

Honey

Sliced scallions

A few sprigs of cilantro (coriander)

A sprinkle of Sesame Seeds

Method:

– Pan fry the tofu in a generous amount of butter until golden brown. Make sure they are cool before they are placed on the raw dough.

– Cut the scallions finely, and place in a bowl of ice water to get them to curl into unique swirls. Evenly spread on the pizza after it has been baked.

– Place cilantro on after the pizza has been baked.

– The sesame seeds can be cooked prior or after depending on if they are already roasted. Aesthetically, they looked better when sprinkled after the pizza has baked.

Tips!

  • Know your audience when applying the sriracha! It will be spicer after the pizza has baked, and make sure to balance out with honey.

Asparagus, Sweet Potato & Feta Pizza

The combination of sweet potato and salty feta and fresh asparagus flavours makes this pizza one of Uuni’s most popular vegetarian recipes! You get the perfect roasted veggie taste by popping the sweet potato and asparagus in a pan in the Uuni with a bit of oil and seasoning for a couple of minutes prior to topping your pizza with it. The results: Shazam! Magic.

Recipe

– Classic dough

– Classic sauce

– 4 asparagus spears

– 1/2 small sweet potato

– Mozzarella

– Handful of crumbed feta

– Salt & pepper to season

Method

First light up your Uuni.
While you wait for your Uuni to heat up, wash and peel your sweet potato.
Once fully peeled, chop the sweet potato into very small cubes (about 1-2cm).
Now, wash your asparagus spears and chop the ends off. Place the vegetables in a roasting tin with oil and seasoning. (rosemary tastes great in there too!) Take out of the Uuni after a couple of minutes when browned nicely.
Next, spread your classic dough over a well-floured pizza peel and cover with a few tablespoons of classic pizza sauce.
Add a few slices of mozzarella, followed by your roasted asparagus spears and sweet potato cubes.
Slide your pizza into the Uuni and allow to cook for 2-3 minutes. Use your pizza peel to turn the pizza at least once during this time to ensure an even cook and colour.
Once the pizza crusts are looking golden brown, remove the pizza from the heat and crumble a small handful of feta over the top.
Season to taste.

 

Sundried Tomato & Creamy Ricotta Pizza

Here is a simple pizza recipe that provides a great alternative to the traditional margherita. Although it’s great on its own or with a salad, this recipe also works very well with roast asparagus spears and tender-stem broccoli on top. These heathy extra toppings make for a colourful and hearty feast. To add large pieces of green veg to a pizza; you can pre-roast them in the Uuni with some olive oil prior to putting them on the pizza.

Recipe

Classic dough

Classic sauce

Ricotta cheese

Sun-dried tomatoes

Fresh chives, chopped

Method

First, light up your Uuni and allow it to heat up. While you wait, spread your classic dough over a well-floured pizza peel. Cover the dough base with a few spoons of Uuni’s classic sauce, followed by a handful of chopped chives. Next, scatter several sun-dried tomatoes over the pizza. Slide the pizza into the Uuni and allow to cook for 2-3 minutes, rotating at least once or twice to maintain an even cook.When your pizza looks golden brown and piping hot, use your pizza peel to remove it from the heat. Finally, add a few dollops of ricotta cheese. Season to taste.

Wimbledon!? It can mean only one thing.. It’s strawberry season!

Strawberry, Feta and Balsamic Pizza

It might sound unusual, but believe me, this combination of sweet, juicy strawberries, salty feta and balsamic vinegar is.. ACE! Great for summer parties and hungry Wimbledon watchers.

Recipe

 Classic dough

–  4 medium strawberries, sliced

– 1 tsp honey

– a drizzle of balsamic vinegar

–  a handful of fresh basil

–  crumbled feta

Method

First, light up your Uuni.

Wash your strawberries and slice them up evenly. Leave in a colander to dry.

Now,spread your classic dough over a floured pizza peel.

Bake the stretched pizza base without any toppings for approximately 2 minutes.
Cover the pizza base with your sliced strawberries, feta and fresh basil.
Mix together the honey and balsamic vinegar in a small bowl and drizzle over the pizza. Season to taste (strawberries are great with cracked black pepper!)

Serve: LOVE/LOVE!

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Tex Mex Pizza

This pizza would be great with our Woodfired Nachos and some tequila shots. That’s a Mexican-themed Uuni garden party in the making! This new and exciting pizza is perfect for your foodie friends who might be looking for something more than a margarita…

Recipe
Classic Dough
Classic Sauce
Salsa
1/2 tsp chilli powder
1/2 tsp cumin powder
Handful of grated cheddar, or shredded mozzarella
1/2 of a small red onion, sliced into rings
1/4 tin of mixed beans, or refried beans
1 small avocado, sliced
1 small gem lettuce, finely chopped

Method
First, light up your Uuni.
Next, flour your pizza peel and spread the classic dough over the top into a pizza base shape.
Spread a couple of spoons of classic pizza sauce over the base and (if you’re feeling daring) sprinkle the chilli powder and cumin over the top.
Now you can add your cheese of choice, followed by the chopped onion and beans.
Using the peel, slide the pizza into the Uuni and allow to cook for 2-3 minutes.
Remove from the heat and cover the centre of the pizza with a bed of chopped lettuce, and some avocado slices.
Season to taste.

Artichoke, Spinach & Rosemary Pizza

This is a new and unusual white pizza recipe that everyone will love. It’s quick and easy to prepare, and you probably already have most of the ingredients at home!

Recipe
Classic Dough
Generous handful of fresh spinach, chopped (or frozen, no need to chop!)
1/2 tub of low-fat cream cheese
3-5 artichokes (from a jar), chopped into halves
Small bunch of rosemary sprigs, chopped if you like
Salt & pepper to season
Grated parmesan (optional)

Method
First, light up your Uuni.
Now spread your classic dough over a well-floured pizza peel.
If you’re using frozen spinach, leave a couple of nests in a pan on top of the Uuni while it heats up.
Once it’s defrosted, stir it into your cream cheese. If you’re using fresh spinach, you can go ahead and stir this in without having to defrost it. Spread the mixture over the pizza base.
Now add your artichoke halves, followed by the rosemary. Place the pizza into the Uuni for 2-3 minutes.
Remove from the heat, add your grated parmesan and seasoning.

Spanish Tapas Pizza

Bring a taste of Spain to your own back garden with this tapas-inspired vegetarian recipe. With the help of an Uuni, all of your favourite tapas dishes are now combined into one quick and easy woodfired pizza.

Recipe
Classic Dough
Classic Sauce
Manchego cheese, shredded
Small handful of olives
1/2 of a small red onion, sliced into rings
Handful of fresh parsley, finely chopped
1 small red pepper, chopped
Salt & pepper to season

Method
First, light up your Uuni.
Next, spread your classic dough over a floured pizza peel.
Spread a few serving spoons of classic pizza sauce over the dough, followed by the onion, manchego, olives and red pepper.
Now sprinkle with the chopped fresh parsley and put into the preheated Uuni.
Allow to cook for 2-3 minutes before removing from the heat.
Season to taste.