When you think woodfired oven, you probably think pizza. But woodfired ovens are great for charring, baking bread, and a whole host of other possibilities. They also make for a fun way to cook outside during the summer. We thought outside the box on how to use an Ooni Pizza Oven to make some creative dishes beyond pizza. While pizza is great, these woodfired oven recipes show that an outdoor oven can do a lot more.
About Ooni Woodfire Ovens
If you’re new to using a pizza oven, don’t worry. Ooni has a number of guides on how to use their ovens optimally. There are also many different kinds of ovens that vary in size and cooking capabilities, so make sure you’re looking up your specific model. You also want to be sure you have a pizza peel and pan, since many of these recipes call for putting the ingredients on a pizza pan. Happy cooking!
4 Surprising Woodfired Oven Recipes
Woodfired Focaccia
Instead of staying inside and waiting in your kitchen, take bread baking outside with this woodfired oven focaccia recipe. The dough is soft and easy to make, similar to pizza dough, and you can top it any way you like.
Hot Honey Charred Tomato Toast
Once you’ve made your focaccia, this can take it to the next level. We took inspiration from the flavors of warm bruschetta and used the woodfired oven to create something new: a hot honey charred tomato toast. The woodfired focaccia pairs wonderfully with the charred tomatoes and makes for an ideal summer bite.
Green Curry Chicken Thighs
Here, the woodfired oven is what chars the chicken thighs to perfection. You want to keep a strong fire while the chicken cooks to get a good char going. Once you’re finished with this woodfired oven recipe, you get to top with with cilantro, lemon zest, or lime and enjoy.
Charred Green Papaya Salad
This papaya salad makes a great companion for the green curry chicken thighs, but it also shines by itself. The Ooni woodfired oven takes the lead on cooking the vegetables for this Thai papaya salad. You want to make sure, however, that you get an even char on them so you can enjoy them to the max.
Story by Emma Riva / Recipes by Kirsten Chervenak / Photography by Laura Petrilla
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