"Plant-based and loaded with veggies, this pizza brings together the delicious flavors of kale, green beans, eggplant and cauliflower with a spicy kick of red chilli. Making this recipe without cheese makes it feel extra light, and vegan."
- Flour, for dusting
- Olive oil, for frying
- 5.6 oz (160g) Classic Pizza Dough
- 5 tbsp. pizza sauce
- Handful of kale, torn into small pieces
- 4 green beans, trimmed
- 9 oz (250g) eggplant (aubergine), cubed
- 2 cauliflower florets, broken into small pieces
- 4 cherry tomatoes
- 1 red chilli, deseeded and finely chopped
- Sea salt & freshly ground black pepper
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our perfect Classic Pizza Dough recipe covers everything you need to know.
Fire up your Ooni 3, Ooni Koda or Ooni Pro. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer. Place skillet designed to withstand high temperatures into your Ooni to heat up.
When the pan is hot, add a little olive oil, then add all the veggies, including the tomatoes, drizzle with a bit more olive oil and season to taste. Return the pan to the oven and cook for 2–3 minutes, or until everything is a light golden brown. Set aside.
Using a small amount of flour, dust your pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel.
Using a large spoon or ladle, spread the sauce evenly across the pizza base, leaving a ½”(1cm) sauce-free border around the edge. Top with the cooked vegetables and sprinkle over the chilli.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven. Finish with a drizzle of olive oil and serve straight away.