Put your Nutella and bananas away, there is a new dessert pizza in town! It’s the Blackberry Pizza With Ricotta, Pistachios & Honey.
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!)
Blackberry Pizza Ingredients (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
Light up your Uuni wood-fired oven and pre heat for 10 to 15 minutes (keep that door closed!)
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).
Mix 1 tablespoon of honey into the ricotta
Flour your peel and prep your dough, ready for the toppings
Spread the ricotta and honey mix evenly over your pizza base and top with the blackberries
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!)
Top with crushed pistachios and a drizzle of honey
Uuni fans know that our little wood-fired oven is very versatile and whilst we excel at pizzas and savoury food, Uuni-baked desserts are awesome too! Try this family favourite.. a Strawberry Pie in 3 minutes! Fast and fabulous.
Strawberry Pie Ingredients
Shortcrust pastry rolled thinly (approx 2mm) (or use puff pastry for a more flaky texture!)
A handful of fresh strawberries
Small bar of dark chocolate
Clotted cream or vanilla ice cream
Light up your Uuni.
Spread your pastry over a lightly floured pizza peel (pizza style). We used pre-rolled because we love a quick dessert, but homemade is, of course, great too!
Smooth a few tablespoons of your favourite strawberry jam on top. Make sure you leave a little space at the edges for a pastry crust.
As soon as your Uuni is up to temperature, place your strawberry pizza inside and allow to cook for 2-3 minutes. Use your pizza peel to turn your pizza at least once during this time. This will ensure an even cook and colour.
Once the pastry crust looks golden brown, remove from the heat. Arrange fresh strawberry slices on top of the pie.
Grate or peel a couple of squares of dark chocolate and serve with whipped cream or vanilla ice cream.
Who doesn’t love something sweet after loads of brilliant Uuni-cooked food? This recipe shows how Apple pudding can be cooked in an Uuni when it’s cooling down.
We know you’re pros at using the Uuni in the traditional way (i.e. putting things in it!) but I bet you didn’t know that you can also use the top of the Uuni as a surface to melt butter or chocolate? Try it out with this super-easy sweet new recipe.
Apple Pudding Recipe
50g unsalted butter
100g dark brown sugar
1 large baking apple, peeled, cored and sliced into small segments.
handful pine nuts
Cinnamon powder if you have some in your kitchen
First place your butter in a small pan or baking tray that you know will fit inside your Uuni.
Place this baking tray on top of the Uuni.The fire can still be lit but you shouldn’t add any more pellets at this stage, just allow the flame to go out.
Once the butter has melted, remove from the heat and stir in the dark brown sugar. Keep stirring until the mixture looks like a caramel sauce.
Now add the sliced apple and nuts to the mixture and put the pan into a cooling Uuni.
Keep an eye on the bubbling mixture. It should be cooking for about 5-10 minutes, or until the apple segments are submerged in the syrup and soft in texture.
Spoon into bowls and serve with ice cream, custard or yoghurt.
We’ve always known that the Uuni is for way more than just cooking pizza and this week I’ve been doing a bit of experimenting with new ideas and recipes. How about one Banana Pie? Yes indeed! That’s one of my very favourite courses 🙂
In my camping days…(less prevalent now!) We loved making baked bananas on campfires. So easy! You’d just slice the banana length ways (skin still on), stuff it with chocolate buttons, wrap it in foil and throw it into the fire. The outside skin would blacken and the inside would be a gooey lovely mess to be scooped out with a spoon. Yum. Working with the gooey banana idea and combining with another childhood favourite -banofee pie- I decided to create a (*ever so* slightly more grown up version) Salted Caramel Banana Pie, surely something that would appeal to all ages at our garden party this weekend.
Banana Pie Recipe:
For the salted caramel * note: you can buy this pre-made from supermarkets for an even quicker dessert.
200g(1 cup) granulated sugar
90g (6 Tablespoons) salted butter, cut up into pieces
120ml (1/2 cup) double cream
1 teaspoon salt
Puff pastry, rolled thinly (approx 2mm)
1-2 bananas, sliced
(Vanilla ice-cream to serve) *optional
For the Caramel Sauce: (*you can also buy readymade to save time)
Heat granulated sugar in a saucepan over medium heat, stirring constantly with a rubber spatula.
Sugar will form into clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
Once sugar is completely melted, add the butter. (Be careful in this step because the caramel will bubble rapidly when the butter is added.)
Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in the cream. (Since the cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.)
Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
Remove from heat and stir in 1 teaspoon of salt.
For the Base:
I used pre-made puff pastry for the base. I rolled it very thinly to around 2mm.
Grease a small round tin with butter and cut the pastry to fit.(my tin was 18cm in diameter.)
Spread the salted caramel mixture generously onto the base but leave a 1cm border to allow the puff pastry crust to rise.
Top the caramel sauce with sliced banana.
Place the tin in a hot Uuni for approximately 3 minutes turning midway.