Tag Archives: Pizza

Burns Supper: Haggis & Potato Pizza

It’s Burns Night in Scotland and we’re celebrating the life of Robert Burns (writer of Old Lang Syne) with a haggis feast; Uuni style.

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)


Sláinte Mhath / Happy Burns Night!

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Start a new 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!

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Fantastic. Wood-fired Food. Fast. 

Ultimate Breakfast Pizza

This might be the ultimate breakfast pizza but we can guarantee that it tastes great no matter what time of day it is. Combining most of the staple ‘big breakfast’ ingredients, everyone needs to try this morning miracle.

What do you need?
Pizza dough
Pizza sauce
Bacon (diced)
Mushrooms (thinly sliced)
Cherry tomatoes (quartered)
1 egg (per pizza)
Mozzarella
Sriracha sauce (A little or a lot, depending on how adventurous you’re feeling).

Vegetarian? Try swapping the bacon for Bhacon.

Method
1. Preheat  Uuni for 10-15 minutes.
2. Pop the sizzler pan in to preheat for the last 3-4 minutes.
3. Once preheated, place the bacon into the pan, cooking until it begins to brown slightly. At this stage, add the mushrooms to the pan and leave until they have cooked through.

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4. Begin to prep the dough while the bacon and mushrooms are sizzling. (We have used 160g of dough for the perfect breakfast portion).

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5.  Add sauce to the pizza base and begin to layer the toppings on, starting with tomatoes, bacon, mushrooms & mozzarella.
6. Here’s the tricky part – adding the egg. If you’re like me and would like the egg to be perfectly centred, the egg will move forwards when you slide the pizza into the oven. Try placing the egg closer to the edge (as seen below) to allow for movement and you should end up with an eggy centre.
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7. Cooking times will vary, depending on the temperature, just be sure the egg white is set before removing.

8. Top with a little parsley & sriracha. Optional extra: Fresh slices of avocado. Make yourself a juice, grab a magazine or newspaper and enjoy!

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Trying out this recipe? Don’t forget to share a photo!
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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!
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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!

 

 

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.

3 guys. 2 Uunis. 1 day: 180 pizzas.

Editors note: This is a special guest blog post from our friends at  Buddies’ Bistro

Hei! We are the guys behind Buddies’ Bistro  a Pop-Up Pizzeria launched at the last Restaurant Day in Helsinki.

Being ambitious pizza makers for years and having used Uunis since their very first iteration, we decided to take them to the next level! Our goal was to use our Uunis and prepare unforgettable pizzas for as many people as possible within one day. After careful planning and several test cooks we were ready for the big day!

We prepared 20 kilograms of dough ready to be shaped into perfect pizza bases and finalised our shortlist of perfect toppings down to 3 menu options for the day.

We set up our restaurant in the middle of a park in central Helsinki. We fired up the Uunis and were ready to serve our 1st customers. 1,2,3, people were flocking to our restaurant.. and we couldn’t take a break in the whole day!  8 hours later we were done, having prepared 180 pizzas and completely running out of ingredients!

Not bad for 3 guys using 2 ovens. Restaurant Day was a huge success. We produced 22.5 pizzas an hour, which translates to only about 2.5 minutes per pizza including taking orders, preparing and baking. Now that’s fast.

Here we would like to share the recipe of our best-selling pizza that day, the Tirolese.

 Ingredients:

– Classic dough

– Passata di pomodoro – seasoned with salt, olive oil and oregano

– Crumbled Mozzarella

– Sliced Tyrolean Speck  / Prosciutto

– Chanterelles

– Caramelised Onion

– Fresh Rosemary

 Method

Light up the Uuni. While waiting for the Uuni to get hot, rinse the chanterelles and cut them into halves. Take the ham and cut it into small pieces too. Once the dough is shaped into a pizza base, cover it with a few spoons of tomato sauce.

Top with some pieces of mozzarella, then place the pieces of ham and chanterelles . Finally put some caramelised onion on the pizza and it is ready to go into the Uuni for 2/3 minutes. Don’t forget to turn it at least once so it gets cooked evenly.

When the pizza is out, add some fresh rosemary and then enjoy 🙂

 

Eat great pizza, buddies!

Cheers,  Luki and Juuso- Buddies’ Bistro.

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.