Welcome to the world of making brick-oven style pizzas at home! I got my husband an Ooni backyard pizza oven for his 40th birthday and suddenly we can't get enough pizza. He's eagerly mixing up dough (luckily, he hasn't yet started slinging it up into the air in the house) and playing with his pizza peel as he chars up the crust for delicious, fresh, at-home pizza. However, me being me, I quickly realized that sticking to classic pizzas wasn't going to be enough, especially if we were doing this often. I started crafting and am pleased to share three very delicious and very different pizzas: blackberry-basil-honey pizza, wild mushroom pizza, and pistachio-red onion pizza. I know it may sound a bit unusual, but trust me, give it a whirl, and let me know how it goes.
I do structure the recipes below for use in an outdoor pizza oven, which cooks very quickly. All of these can be adapted for an oven indoors, too. I tried to note where changes should be made, but mostly it means longer cooking times and that some delicate items (e.g. pistachios, blackberries) can go on sooner. You'll still want to just drizzle on things like honey, oil as a garnish, and herbs at the very end. And finally, if you're cooking on an outdoor oven, the cook process is just 60-90 seconds so make sure you have everything completely ready to go or else you'll miss out on the delicious fun!
