Tag Archives: recipes

Frutti Di Mare Pizza Recipe – Cook with Uuni

Also known as the SEAFOOD pizza, Frutti Di Mare pizza is just perfect on a night when you don’t feel like having pasta.

A number of seafood ingredients in fresh, frozen or canned forms may be used on seafood pizza. Some of them are salmon, tuna, anchovy, shellfish, clams, scallops, mussels, shrimp, squid, lobster and scungilli (sea snail). For our pizza, we’ve used prawns, mussels & calamari.

If you are in a position to choose always use fresh ingredients over the frozen or canned ones.

You may have spotted this beauty on the Uuni.net homepage. Simple and tasty; the hardest part of this recipe is trying to pronounce the name!

Frutti Di Mare Pizza Ingredients

  • 160g dough
  • Olive oil, to drizzle
  • Mixed seafood, precooked
    (we’ve used prawns, mussels & calamari
  • Capers
  • Mozzarella
  • Parsley & chives, to top
  • Wedge of lemon, to serve

Frutti Di Mare Pizza Preparation


1. Insert pizza stone & preheat Uuni for 10-15 minutes.
2. Prep dough (check out our stretching and shaping pizza dough video here!) and add a drizzle of oil to cover the base (no pizza sauce needed!)
Uuni Recipes - Frutti Di Mare Pizza
4. Begin to layer mozzarella and seafood mix, topping with a sprinkle of capers.
5. Cook in Uuni wood-fired oven, rotating every 10 to 15 seconds for a perfectly cooked base.
6. Once cooked, top with a little parsley and chives and serve with a wedge of lemon.

Uuni Recipes - Frutti Di Mare Pizza

 

Frutti Di Mare pizza can be served without mozzarella if you want to emphasize the flavor of the seafood.

Bring out, cut into wedges and serve hot, perhaps accompanied by an excellent dry white wine.

Uuni Recipes - Frutti Di Mare Pizza

 

Bon Appetite.

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.

Uuni Shoot Day with Rikard

Last week we broke an Uuni HQ record… we shot 11 pizza recipes in one morning! It’s hard work making (and eating) all of those pizzas, but someone’s gotta do it. Musn’t grumble!

We were also lucky enough to be able to extend an invitation to our FAVOURITE photographer, Rikard Österlund. You can check out his website here.

He’s taken some fantastic photos, so nobody has to miss out on any of the action. We’ll be posting the first of these classic pizza recipes very shortly, so stay tuned.

Blackberry and Pomegranate Bell-Uunis

Blackberry and Pomegranate Bell-uunis

Happy Social Media Week Y’all! (here’s some booze-related social media for your enjoyment:)

It’s September – which means the kids are heading back to school, the christmas chocolates have already hit supermarket shelves (scary!) and although we’re reluctant to say summer’s over… well, it kind of is, isn’t it? But don’t fear, it also means blackberry season is upon us. (see last week’s blackberry and halloumi recipe too!) What better way to celebrate than with blackberry and pomegranate bellinis made from wood-fired blackberries cooked in your Uuni?

The Bellini is a fab cocktail which was born in Harry’s Bar in Venice in the 1930s.  These bellinis have all the class of the Harry’s Bar originals, but not the price tag.

Blackberries are everywhere, you should be able to get your hands on some for free if you keep your eyes peeled (we got ours in our local park!) And what you save on foraging for free fruit, you can put into choosing more expensive champagne or prosecco! Result!! You can make them without the pomegranate but we love the combo of red and black and the little bursts of fruity flavour.

Ingredients (makes 6 glasses)

150g blackberries

1 pomegranate

6 tsps soft light brown sugar

1bottle of champagne or prosecco

Method

1.Fill a roasting tin with blackberries and the pomegranate seeds

2.Sprinkle the light brown sugar on top.

3.Cook in your Uuni for approx 4 minutes, or until the berries start to burst.

4.Take them out and whizz them through a food processor, or alternatively use a fork or
masher to make them into a puree

5.Pour this mixture through a sieve and then spoon into champagne glasses.

6.Leave them in the fridge to cool and whenever you’re ready – simply top up with champagne or prosecco. Serve with a berry on the rim of the glass for extra fizzy pizazz.