Category: Outdoors | Published: 27 Apr, 2017
Other things you can cook in your pizza oven
We’re big fans of the UUNI 2 Pizza oven. It’s a huge asset to al fresco dining in the summer, and great when entertaining friends and family.
But the fun doesn’t end with pizzas. There’s a loads of things you can cook, roast and grill on the UUNI 2 pizza oven.
If you’re stuck for inspiration – follow these easy recipes to get the most out of your pizza oven.
This Turkish recipe is perfect fodder for a great barbecue. Makes 8 – 10 “fingers”
What do you need?
- 2 small onions
- 1 small bunch of parsley
- 1 small bunch of mint, leaves only
- 375g lamb mince
- 375g beef mince
- 50g toasted pine nuts, roughly chopped
- 1½ tsp ground allspice
- 1½ tsp ground cinnamon
- ½ tsp grated nutmeg
- 1½ tsp black pepper
- 1½ tsp salt
- Oil, to grease
- Grate the onions, place into a sieve or strainer to remove the liquid and put into a large bowl (too much liquid could stop the kofte from keeping it’s shape during cooking).
- Finely chop the parsley and mint and add to bowl.
- Mix in the meat, pine nuts, spices and salt until thoroughly combined
- Shape into fingers and cover. Chill for at least an hour.
- Once rested, place the kofte on a preheated and oiled sizzler pan. Cook until golden brown on all sides.
- Serve in warm pittas with fresh salad and tzatiki
The perfect snack for sharing over good conversation or just watching a film.
What do you need?
- 1-½ tablespoon unsalted butter
- ½ tablespoons olive oil
- 3 cloves garlic, minced
- 120ml heavy cream
- 60ml semi skimmed milk
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 pinch red pepper flakes
- ¼ cups Parmesan cheese, grated
For the nachos:
- A large bag of tortilla chips
- ¼ onion, diced
- 125g pepperoni, cut into bite size pieces
- 5 black olives sliced
- ½ whole green pepper, seeds removed, diced
- 200g grated Cheddar cheese
- Start by making your sauce. Begin by melting the butter, along with the olive oil on medium to low heat.
- Once melted, toss in the minced garlic, and give a good stir. Raise the heat up to medium, to medium-high.
- Add in the cream and milk and give a good stir. Keep stirring until it comes to a boil.
- Toss in the salt, pepper, and chilli flakes, along with the cheese, and continue stirring.
- The sauce will thicken pretty quick, so continue to stir. Once the sauce is thickened, remove from the burner, and set aside.
- When you are ready to make your nachos, stick into your hot pizza oven. I used a cast iron fajita frying pan for this. If you do not have one, don’t worry, simply build your nachos on an ovenproof dish.
- Add your chips and drizzle the garlic cream sauce all over.
- Top with the onions, pepperoni, olives, and pepper. Make sure you get in there and do some great layering, leaving no chip behind.
- Top with the Cheddar cheese. Place in the preheated pizza oven, and cook until the cheese is nice and bubbly and the chips are warmed through, roughly 7 minutes or so.
Lago di Como Bread
This recipe makes two of these Italian-style loaves that should weigh around 800g each. The perfect bake should have a well-developed crust and bubbly but firm bite.
Photo Credit: ThemApples.co.uk
- 700ml water, lukewarm – around 20º c
- 300g all-purpose flour
- 60g rye flour
- 120g spelt flour
- 1 tablespoon ground flax seed
- 2¼ teaspoons salt
- 1 teaspoon yeast
- 180g all-purpose or bread flour
- 85g flour for bench work
Two notes: This is a wet dough that requires a plastic bowl scraper in order to work it properly. If you don’t have one, you can cut a plastic lid in half and use that. For best results, let rise in a cool place (60º) overnight. If you really must have it in less time, use 2 teaspoons of yeast and let rise at room temperature.
To make the dough:
- Put first seven ingredients into the bowl of a Kitchenaid mixer, insert the dough hook, and mix on mark 2 for 10 minutes to make a smooth batter.
- Add 1½ cups additional flour and continue mixing for a further 7 – 10 minutes, scraping the sides and bottom of the bowl twice to incorporate all the flour.
- Cover and let sit for 20 – 30 minutes before kneading. This dough can also be mixed by hand in a large bread bowl.
Knead the dough:
- Generously flour a work surface and pour the wet dough onto it, scraping clean the bowl.
- Using the plastic dough scraper, pull the 4 corners of the dough in to the centre and let sit for a few minute.
- Repeat. Working with as little flour as possible, knead the dough for 7 minutes, scraping the counter as necessary.
1st rise: Put dough into a clean bread bowl, cover with a teatowel and a piece of plastic wrap. Let rise for 6-8 hours or overnight.
2nd Rise: Use the scraper to pull the sides in from the bowl to deflate the dough. Let rise another 6-8 hours or overnight (this leeway depends on when you make the dough).
Shape and put into baskets:
- The loaves will need to rest in baskets for 1 hour and 45 minutes before baking, so when using a woodfired oven pay attention to the timing.
- Turn the dough out onto a floured work surface.
- Divide the dough into 2 equal parts (about 28 ounces each).
- Without pushing too hard, press the largest bubbles to the edge and release the air at the edges while keeping the rest of the dough springy.
- Tuck the edges under lightly to make mounded balls, and place these on floured cloth napkins in bread baskets.
- Sprinkle the tops with flour and bring the corners of the napkins over to meet loosely on top.
- Let rise for 1 hour and 45 minutes.
Baking in a woodfired oven:
- Your fire should be at least 1½ hours old, and 2 hours old in winter.
- Push the mature coals to the back centre of the oven, near the wall, and brush the ashes off of the floor.
- There should be 6 to 8 fist-sized chunks of glowing hardwood coal and a good bed of embers, but little or no flame when the loaves go in.
- Turn the loaves out onto floured peels.
- Shape lightly, tucking edges under without deflating the dough.
- Slash a design if desired.
- Slip each loaf into the oven to have a long side parallel to and 8 inches from the coals.
- Close the door.
- After 20 minutes, turn loaves so the other side faces the fire.
- After 20 minutes, turn loaves so one end faces the fire.
- After 10 minutes, turn loaves so the other end faces the fire.
- After 10 minutes, remove to cool.
Right, that’s made our mouth water! Time to crank the Uuni 2 up 🙂 Have you got any pizza oven recipes you want to share? Let us know!