Fire Roasted Red Pepper Pesto Pizza | Recipe and Ooni Pizza Oven How to Video

For this bake in the Ooni Koda 16 I’m using the recipe in my homemade sourdough pizza dough recipe and how to. If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!

Prep Time30

Cook Time8

Course: Appetizer, Main Course, Pizza

Cuisine: American, Italian, Pizza, Vegetarian

Keyword: courgette, Dough, fireroasted, Ooni, pesto, Pizza, sourdough, Squash, Vegetarian

Author: Santa Barbara Baker

Ingredients

Fire Roasted Red Pepper Pesto

1 Fresh Red Pepper
1/4 cup Walnuts Lightly toasted.
1 clove Garlic Chopped.
Juice of 1 Small Lemon
1/4 cup Extra Virgin Olive Oil (approximate) Add till desired consistency.
Sea Salt To taste.

Pizza

Fire Roasted Red Pepper Pesto From above.
1 Zucchini, Courgette, or Summer Squash Sliced into thin coins on a mandoline. Salted and drained in colander for about 30 minutes.
1 Shallot Sliced thin.
100 g Fresh Mozzarella (approximate) Cubed.
Parmesan or other hard grating cheese Coarsely grated.
Fresh Basil Handful of fresh leaves to finish.
Fresh Chives 2-3 minced.
Extra Virgin Olive Oil
1 dough ball Pizza Dough A naturally fermented (sourdough) recipe & guide.

Instructions

Fire Roasted Red Pepper Pesto

Roast pepper till charred. This can done while your Ooni pizza oven preheats as shown in this video. Place in a bowl, cover, let rest for a few minutes till cool enough to handle. Peel and rough chop.
Add lightly toasted walnuts, garlic, and roasted red pepper, and lemon juice to the bowl of a small food processor (This can also be done in a mortar and pestle). Pulse till a mostly fine consistency. Add olive oil and lightly blend. Season to taste with salt and pepper.

Pizza

Watch the video for the full how to!
Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
Sprinkle stretched pizza dough with Parmesan cheese. Top with fresh mozzarella.
Top with sliced shallots and dollops of fire roasted red pepper pesto.
Cover to just before the crust with thinly sliced and drained zucchini, courgette, or summer squash. Drizzle with olive oil. Season with salt and pepper.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!
Let the crust set on a wire rack for a least 20 seconds. Top with basil leaves and minced chives. Drizzle with olive oil. Slice into 6 slices, serve immediately. I serve my pizza on this 14" Wooden Pizza Peel.

Notes

In the Fire Roasted Red Pepper Pesto Video I’m using the 14″ Pizza Peel from Ooni to load the pizzas and this 12″ Perforated Peel is currently being used as my turning peel. I always let my pizzas rest for a short while to ensure the crust doesn’t get soggy, they kick it on this half sheet pan rack set. I use this pizza cutter. I serve my pizza on this 14″ Wooden Pizza Peel.

If you enjoyed please subscribe to the Santa Barbara Baker YouTube Channel and share with your pizza friends and fam. Thank you and much love to all that have! One Love!