Tag Archives: Wood-fired

3 guys. 1 day: 180 Uuni Pizzas. [Pop-up Restaurant Idea]

Editors note: This is a special guest blog post from our friends at  Buddies’ Bistro who made 180 Uuni Pizzas in one day.

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.

 Uuni Pizzas 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.

Tomato and Ricotta Pizza in wood-fired oven

Here is a simple Tomato and Ricotta 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.

Tomato and Ricotta 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 Tomato and Ricotta 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.

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Veggie Pizza (Olive, Sundried Tomato & Rocket)

This classic veggie pizza is sure to increase your popularity. Not just with vegetarians, but also with carnivores, omnivores, and (who knows) maybe even the ladies as well!

Veggie Pizza Recipe

 

Classic dough
Classic sauce
Rocket
Olives
Sundried tomatoes
Mozzarella, sliced
Parmesan shavings

Method

First, light up your Uuni.

Prepare your pizza peel with a sprinkling of flour, and spread your classic dough on top. Follow this with a few spoons of classic tomato sauce, and some slices of mozzarella.

Next add the olives and sundried tomatoes. Place the pizza into the hot Uuni and allow to cook for 2-3 minutes. While it’s cooking, you can quickly wash your rocket leaves, and peel a few parmesan shavings into a small bowl.

Remove the pizza from the heat and cover with a mess of parmesan curls and rocket leaves.

Season with black pepper.

 

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Chicken Pizza With Mushrooms & Pesto

It’s not exactly new information that Chicken Pizza is a dish made in heaven. I’m a vegetarian and even I accept this as 100% FACT!

But something that everybody doesn’t necessarily know, is that you don’t need to eat a pot noodle to satisfy your chicken and mushroom craving.

With a 2 minute cooking time, this pizza will actually cook faster. What’s more, it comes with the added bonus of pesto! Win win.

Chicken Pizza Recipe

Classic dough
Classic sauce
Chicken fillets, sliced
2 tsp of basil pesto
Mushrooms, sliced
Mozzarella, sliced
Olive oil
Fresh basil (to garnish)

Method
First light up your Uuni.

While the Uuni’s heating up, pour a dash of olive oil into a frying pan and add the chicken pieces. Season and fry until the chicken starts to turn golden brown. You can do this in your Uuni, or step inside and use your kitchen hob.

While the chicken is frying you can flour your pizza peel and spread your dough over the top. Don’t forget about that chicken though!
Remove your chicken from the heat and place it on top of the Uuni while you add your sliced mozzarella, mushrooms, and some small dollops of basil pesto to the pizza base.

Add the chicken to the pizza and slide into the Uuni.

Allow to cook for 2-3 minutes. Remove from the heat and season to taste.

 

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Vegetarian Goat’s Cheese Pizza in Uuni

We are now entering the realm of spring and summer recipes, and oh what a lovely time of year it is for fresh produce! Let’s all hope for a long summer ahead, with plenty of opportunities to fire up the Uuni with friends and family. Here’s a light, colourful and Vegetarian Goat’s Cheese Pizza recipe to share with them!

Vegetarian Goat’s Cheese Pizza Recipe

Classic dough
Classic sauce
Mixed peppers, sliced
Half a small aubergine, sliced
1 small courgette, sliced
2 tbs goat’s cheese
Olive oil

Method
First light up the Uuni.

Now put your sliced peppers, courgette and aubergine into a small baking tray, drizzle with olive oil and season.

Put them into the hot Uuni and allow to roast for a couple of minutes, rotating as the veg begins to brown.

Remove from the heat.

Now flour your pizza peel and spread your classic dough over the top, followed by some classic tomato sauce.

Next add a few dollops of goat’s cheese and your ready-roasted mixed veg.

Slide the pizza into the Uuni and allow to cook for 2-3 minutes.

 

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Pizza Margarita – Classic Woodfired Recipe

The classic pizza margarita is a simple yet delicious recipe; the perfect starting point if you’re new to the world of wood-firing!

All Uuni pizza chefs should be able to master this one with just a little bit of practice. And if you haven’t yet, we’re here to help you along the way.

Pizza Margarita Recipe

Classic dough
Classic sauce
Mozzarella, sliced
Basil

Method
Light up your Uuni, then get ready to prepare your pizza while it heats up.

Flour your pizza peel and spread the classic dough over the top, followed by your classic sauce.

Next, add the cheese and slide the pizza into the pizza oven.

Allow to cook for 2-3 minutes, then remove from the heat and season with salt and black pepper.

Add a small handful of fresh basil to garnish. Or if you’re cooking for the more fussy of little pizza-party guests, perhaps leave out the ‘green stuff’!

 

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Quattro Formaggi Pizza (Four Cheese)

It took us a while to decide which cheeses we wanted on our classic Quattro Formaggi Pizza also known as the Four Cheese pizza.

In the end we opted for mozzarella, cheddar, blue cheese and feta. We had high hopes that we could somehow fit parmesan into the mix as well. But then that would be a five cheese pizza, and we wouldn’t be able to shout ‘Quattro Formaggi!’ whilst making it.

Or we still could, but it wouldn’t be quite the same!

Quattro Formaggi Pizza Recipe

Classic dough
Classic sauce
Mozzarella, sliced
Feta, crumbled
Cheddar, grated
Blue cheese, crumbled
Basil leaves

Method
Usually lighting up your Uuni is the first obvious step with any recipe, but this pizza is so packed with cheesy goodness, it’s probably wise to prep some it before you get started.
Slice your mozzarella, grate your cheddar cheese and crumble some blue cheese into a bowl.
Next crumble your feta, but keep this separate from the other cheeses as this will be added to the pizza after cooking.
Now light up your Uuni and flour your pizza peel.
Spread your classic dough over the peel, followed by the classic sauce.
Next add your blue cheese, cheddar and mozzarella and slide the pizza into your hot Uuni.
Allow to cook for 2-3 minutes, then remove from the heat and quickly sprinkle with the crumbled feta. The feta will be heated through slightly, but not completely melted.
Season to taste, and garnish with a handful of fresh basil leaves if you like.

 

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Scandinavian Pizza (Salmon, Cream Cheese & Lemon)

The classic Scandinavian Pizza with smoked salmon and cream cheese combo is a beauty, just like the Uuni!

Don’t you agree?

This pizza was delicious, and is fast becoming one of our new favourites. Tell those bagels to watch out, because this recipe’s going to give them a run for their money…

Scandinavian Pizza Recipe

Classic dough
Classic sauce
Smoked salmon, sliced
Dill, 2 sprigs
Cream cheese, a few tsps
Mozzarella, sliced
Lemon slices for squeezing
Black pepper

Method
Light up your Uuni, flour your pizza peel and spread the classic dough over the top.
Next add some classic tomato sauce, followed by some slices of mozzarella.
Now add the smoked salmon slices and fresh dill and slide your pizza into the hot Uuni.
Allow to cook for 2-3 minutes and then remove from the oven.
Finally, add a few dollops of cream cheese, squeeze a slice of lemon on top and season with black pepper.

Scandinavian Pizza Lemon & Dill

 

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Garlic Bread with Rosemary [Make Your Own Recipe]

Here is our classic Garlic Bread recipe for the Uuni. Don’t be shy about the garlic.

We all love it and those who don’t are just, well… wrong? This is the perfect accompaniment to a pizza party with friends and family. As always, it’s quick and easy to do.

Garlic Bread Recipe

Classic dough
Crushed garlic, 2 cloves
Butter, approx 50g
Rosemary, a few sprigs or a handful of leaves
Extra virgin olive oil

Method
First, light up your Uuni.
While it’s heating up, spread your classic dough over a well-floured pizza peel.
Cover the dough with some melted butter and crushed garlic. Then add some fresh rosemary and slide the dough base into the pizza oven.
Allow to cook for 2-3 minutes.
Remove from the heat and drizzle with some extra virgin olive oil.
Season with salt and black pepper.



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Mussels Cooking Recipe (White Wine and Parsley Sauce)

Happy New Year to our Uuni chefs all over the world! Our first thing of 2015 is the Mussels Cooking Recipe, a perfect tasty recipe to begin the new year in style.

Consider the wine content as a semi hair-of-the-dog! Everybody thinks that mussels are a faff, but those people are wrong! Either that or they haven’t got an Uuni yet. With this quick and easy wood-fired recipe, mussels only take 10 minutes including preparation! And they taste lovely too…

Mussels Cooking Recipe 

1kg mussels
Large glass of white wine
Fresh parsley, chopped
1 shallot, finely chopped
1 pot of single cream

Method
Light up your Uuni and leave it to heat up while you prepare the mussels.
Pour the mussels into a large container filled with cold water and stir them around with your hands to clean them thoroughly.
Throw away any mussels with broken shells.
If there are any barnacles on the shells you can use a sharp knife to scrape them off. While you’re doing this make sure you also cut off any beards from the mussels (the brown wispy bits).
If you find any open mussels, give them a strong tap with your knife or on the worktop. If they don’t close – throw them away. (They are dead and could make you ill.)
Rinse the mussels a final time and drain.
Pour into a pan that could fit into your Uuni. Make sure that the pan is no more than half full. The mussels need space to move in order to cook properly.
Add the wine, single cream and chopped shallot and place in the Uuni to cook for 2-4 minutes.
Remove from the heat and stir in your fresh parsley.
Season and serve.

 

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