Listen up, pizza pilgrims! If you’ve shelled out for an Ooni pizza oven—that sleek, fire-breathing beauty that promises Neapolitan nirvana in your backyard—you’re not here to churn out sad, soggy supermarket pies.
You’re here to sling dough like a Napolitano nonno and flex your culinary chops.
Ooni ovens, born from a Scottish couple’s obsession with wood-fired perfection back in 2012, hit 950°F faster than you can say “San Marzano.”
They’re the Ferraris of home pizza-making—compact, portable, and hotter than a summer in Sorrento. But what’s a Ferrari without a killer playlist? That’s where I come in.
I’ve scoured the web, from Ooni’s own recipe vault to Reddit’s r/ooni fanatics, to bring you 11 pizza recipes that’ll make your Ooni sing.
These aren’t just toppings slapped on dough—they’re flavor bombs designed for that blistering 60-second cook time.
Expect classics with swagger, fusion flair, and a few curveballs that’ll have your neighbors begging for a slice.
Let’s crank up the heat, crack a beer, and get doughy—because life’s too short for boring pizza.
1. Classic Margherita Pizza
Ingredients
- Tipo 00 flour dough (65% hydration)
- San Marzano tomato sauce
- Fresh mozzarella (torn)
- Fresh basil leaves
- Extra virgin olive oil
Process
- Stretch your dough to a 12-inch round—don’t overthink it, just channel your inner Italian grandma.
- Spoon on a thin layer of San Marzano sauce (less is more, folks).
- Dot with torn mozzarella and scatter basil like it’s confetti at Carnevale.
- Slide into your Ooni at 850°F and cook for 60-90 seconds, turning once for even char.
- Finish with a slick of olive oil post-bake.
Make It Unique
Swap basil for wild arugula post-bake for a peppery twist—or go full Vesuvius with a sprinkle of chili flakes.
Pro Tip
Pre-heat your Ooni for at least 20 minutes; this baby needs to be screaming hot for that leopard-spotted crust.
Why It’s Here
The Margherita is pizza’s Mona Lisa—simple, timeless, and a test of your Ooni mastery. Nail this, and you’re basically a pizzaiolo.
2. Pizza Rosa (Pizzeria Bianco Copycat)
Ingredients
- Dough (your favorite recipe)
- Extra virgin olive oil
- Parmigiano-Reggiano (grated)
- Red onion (thinly sliced)
- Fresh rosemary (chopped)
- Pistachios (crushed)
Process:
- Stretch dough to a 12-inch circle.
- Brush with olive oil like you’re painting a masterpiece.
- Sprinkle on a generous layer of Parmesan.
- Layer red onion slices, chopped rosemary, and crushed pistachios—think crunchy Italian forest floor.
- Bake at 800°F for 90 seconds, turning halfway for even cooking.
- Drizzle with more olive oil post-bake because decadence is a virtue.
Make It Unique:
Sub pistachios with toasted hazelnuts for extra earthiness, or add a few drops of truffle oil if you’re feeling bougie.
Pro Tip
Slice onions paper-thin; they’ll caramelize just right in the Ooni’s inferno.
Why It’s Here
This white pizza’s a cult classic from Pizzeria Bianco, and it’s fancy enough to impress your foodie friends without needing a PhD in dough-ology.
3. Spicy Harissa Chicken Pizza
Ingredients
- Dough
- Harissa paste
- Pre-cooked shredded chicken
- Mozzarella (shredded)
- Red bell peppers (diced)
- Fresh cilantro (chopped)
Process
- Stretch dough to 12 inches.
- Spread a thin layer of harissa paste—go easy unless you’re a heat freak.
- Scatter pre-cooked chicken evenly.
- Top with mozzarella and diced red peppers.
- Fire it at 850°F for 90 seconds, turning once.
- Garnish with chopped cilantro after it’s out for a fresh finish.
Make It Unique
Mix harissa with a dollop of yogurt for a creamier base, or add pickled red onions for zing.
Pro Tip
Cook the chicken ahead—raw meat won’t cut it in 90 seconds.
Why It’s Here
It’s a North African-Italian mashup that’ll wake up your taste buds and flex the Ooni’s smoky superpowers.
4. Three-Cheese White Pizza
Ingredients
- Dough
- Ricotta cheese
- Mozzarella (shredded)
- Parmesan (grated)
- Italian seasoning
- Red pepper flakes
Process
- Stretch dough to 12 inches.
- Spread ricotta like it’s frosting a cake.
- Pile on mozzarella and a generous dusting of Parmesan.
- Sprinkle Italian seasoning and a pinch of red pepper flakes—don’t skimp.
- Bake at 850°F for 90 seconds, turning once for gooey glory.
Make It Unique
Add a swirl of garlic oil pre-bake, or top with crispy prosciutto post-oven for a salty crunch.
Pro Tip
Room-temp ricotta spreads easier; cold clumps are the enemy.
Why It’s Here
For cheeseheads who think “less is more” is a lie. The Ooni melts this trio into pure decadence.
5. Kimchi and Pepperoni Pizza
Ingredients
- Dough
- Tomato sauce
- Mozzarella (shredded)
- Pepperoni (sliced)
- Kimchi (drained)
Process
- Stretch dough to 12 inches.
- Spread a thin layer of tomato sauce.
- Layer mozzarella evenly.
- Arrange pepperoni slices and dollops of drained kimchi—embrace the chaos.
- Cook at 850°F for 90 seconds, turning for even crispness.
Make It Unique
Drizzle with sesame oil or sprinkle sesame seeds post-bake for extra Korean cred.
Pro Tip
Drain kimchi well—soggy dough is a buzzkill.
Why It’s Here
It’s a K-pop-meets-Italian-American banger that proves the Ooni can handle wild fusion like a champ.
6. Portuguese Sausage and Cheese Pizza
Ingredients
- Dough
- Tomato sauce
- Sheep cheese (grated)
- Portuguese chorizo (sliced)
- Dried oregano
Process
- Stretch dough to 12 inches.
- Spread a thin layer of tomato sauce.
- Scatter grated sheep cheese over the sauce.
- Lay chorizo slices like spicy coins and dust with oregano.
- Bake at 850°F for 90 seconds, turning once for smoky char.
Make It Unique
Swap chorizo for linguiça if you’re feeling extra Portuguese, or add a few olives for a Mediterranean vibe.
Pro Tip
Sheep cheese melts fast—perfect for Ooni’s speed.
Why It’s Here
It’s a rustic nod to Portugal’s bold flavors, and the Ooni’s wood-fired kiss makes it sing.
7. Spinach and Egg Pizza
Ingredients
- Dough
- Mozzarella (shredded)
- Fresh spinach
- Egg (cold)
- Parmesan (grated)
Process
- Stretch dough to 12 inches.
- Layer mozzarella evenly across the base.
- Pile on fresh spinach—it’ll wilt like magic.
- Crack a cold egg dead center and sprinkle Parmesan around it.
- Bake at 850°F for 90 seconds; yolk should be runny, edges crisp.
Make It Unique
Add a garlic rub to the dough pre-bake, or sprinkle za’atar for Middle Eastern flair.
Pro Tip
Use a cold egg—it’ll cook just right in the Ooni’s blast.
Why It’s Here
It’s breakfast-meets-dinner with a healthy-ish spin, and that yolk porn is Instagram gold.
8. Fig and Prosciutto Pizza
Ingredients
- Dough
- Ricotta cheese
- Fresh figs (sliced)
- Prosciutto (torn)
- Honey
- Fresh basil (torn)
Process
- Stretch dough to 12 inches.
- Spread ricotta evenly as the base.
- Arrange sliced figs and torn prosciutto like a still life.
- Bake at 800°F for 90 seconds, turning once.
- Drizzle honey and scatter torn basil over it post-bake.
Make It Unique
Swap figs for pears in winter, or add a balsamic glaze for tang.
Pro Tip
Don’t overload—let the Ooni’s heat shine through.
Why It’s Here
It’s a fancy-pants pizza that screams “I’m cultured,” and the Ooni nails the delicate balance.
9. Detroit-Style Lørdagspizza
Ingredients
- Thick dough (high hydration)
- Mozzarella (shredded)
- Chorizo (sliced)
- Red peppers (diced)
- Tomato sauce
Process
- Press dough into a rectangular steel pan (Ooni sells one!).
- Spread a thin layer of tomato sauce.
- Pile on mozzarella, then scatter chorizo and diced red peppers.
- Bake at 700°F for 4-5 minutes—lower and slower for that thick crust.
- Slice into squares and serve.
Make It Unique
Top with pickled jalapeños for heat, or use a cheddar-mozz blend for extra Detroit cred.
Pro Tip
Oil the pan well for crispy edges.
Why It’s Here
A Scandinavian riff on Detroit’s pan pizza, it’s hearty enough to feed a Viking horde—and proves Ooni’s not just for thin crusts.
10. Sausage and Caramelized Onion Pizza
Ingredients
- Dough
- Tomato sauce
- Mozzarella (shredded)
- Italian sausage (cooked, crumbled)
- Caramelized onions
Process
- Stretch dough to 12 inches.
- Spread a thin layer of tomato sauce.
- Add mozzarella evenly across the base.
- Scatter cooked sausage and caramelized onions like a rustic treasure map.
- Bake at 850°F for 90 seconds, turning once.
Make It Unique
Spike onions with a splash of balsamic while caramelizing, or add fennel seeds for anise kick.
Pro Tip
Cook sausage ahead—raw won’t do.
Why It’s Here
It’s comfort food with soul, and the Ooni’s char takes it from good to “gimme another slice.”
11. Butternut Squash, Ricotta, and Sage Pizza
Ingredients
- Dough
- Ricotta cheese
- Roasted butternut squash (cubed)
- Fresh sage leaves (fried)
- Mozzarella (shredded)
Process
- Stretch dough to 12 inches.
- Spread ricotta evenly as the base.
- Dot with roasted butternut squash cubes and mozzarella.
- Bake at 850°F for 90 seconds, turning once.
- While it cooks, fry sage leaves in butter or oil; scatter them on top post-bake.
Make It Unique
Add a sprinkle of nutmeg to the squash, or crumble goat cheese for tang.
Pro Tip
Roast squash ahead; raw won’t soften in time.
Why It’s Here
It’s autumn on a pizza, cozy and unexpected—the Ooni’s heat makes the sage pop like fireworks.
The Dough-Down
There you have it, folks—11 Ooni pizza recipes to make you the backyard boss you were born to be. From Naples to Seoul, these pies span the globe, proving that an Ooni isn’t just a tool—it’s a ticket to flavor town.
Whether you’re a purist chasing that Margherita high or a rebel tossing kimchi on your crust, your oven’s ready to deliver.
So fire it up, invite some pals, and let the dough fly. Because in 2025, pizza isn’t just food—it’s a vibe.
Kayden Lewis is a food writer and pizza obsessive at PinnedRecipe.com, where he’s probably eating a slice right now.
Follow him for more dough-spinning shenanigans.