Top 5 Ooni Recipes to try this Summer

At GardenStreet, we love Ooni Pizza Ovens. Whether opting for the convenience of a Gas-Heated Koda, or the authenticity of Wood-Fired Fyra, these ovens can cook a Neapolitan in as little as 60 seconds.

Don’t be fooled into thinking that Ooni ovens are one trick ponies and only good for Pizzas; they are versatile and ideal for cooking a variety of sweet & savoury dishes.

We’ve already covered how to make the perfect homemade pizza, so have picked our top 5 Ooni non-Pizza recipes to try this Summer.

1) Perfect Flame Grilled Steak

Difficulty: Easy

Cooking Time: 15 Minutes

  • 2 x Thick Cut Steaks (10-12oz)
  • 2 tsp Olive Oil

Oonis can reach up to 500°C, making it perfect for cooking steaks. This high temperature (which most BBQs struggle to reach), helps to caramelise the fats and sugars in the meat, and seal in the flavours.

We used thick cut steaks on ours, with a gentle rub of Extra Virgin Olive Oil to it. Whereas you can use Garlic or Chilli Oil to help flavour, we keep our flavours simple to bring out the natural flavours of the steaks.

Heat your cast iron griddle pan in the Ooni for 10 minutes or so in the pre-heated oven, then carefully lay the steaks across the grizzler. For a 20mm cut steak, cook for 90 seconds on each side.

Using a meat thermometer aim for 52°C for rare, and 57°C for medium. Once cooked, cover with tin foil and leave to rest for another 3 minutes. This gives time for the juices to settle evenly within the meat.

2) Salted Caramel and Banana Pie

Difficulty: Moderate

Cooking Time: 30 Minutes

  • 200g Granulated Sugar
  • 90g Salted Butter
  • 120g Double Cream
  • Pinch of Salt
  • Store Bought Pastry Base
  • Banana
  • Ice Cream (Optional)


For those with a sweet tooth, this American inspired dessert will surely hit the spot – and can be made using your Ooni Pizza Oven.

Fire up your Ooni and aim for 200°C. Heat 200g of granulated sugar in a saucepan, constantly stirring. After it has melted into a thick, amber coloured liquid, add 90g of salted butter to the saucepan (a little bit at a time).  Keep stirring for around 2 minutes, allowing the butter and sugar to combine.

Slowly and carefully pour in 120g of double cream into the mix. Once fully added, allow the mix to boil for 1 minute. This is your salted caramel mixture – you may wish to add a pinch of salt at this stage and mix in.

Grease your cast iron skillet, and place in the fired Ooni oven to warm. Cut the store bought pastry base and cut to the size of the skillet, placing the pastry in it.

Spread the salted caramel mixture across the pastry, leaving around 1cm uncovered allowing the pastry border to rise. Place sliced banana on the top, and put the skillet in your Ooni.

After about 15-20 minutes of cooking (make sure to rotate), the pastry should be golden brown. Remove from the Ooni and allow to cool.

Serve warm with ice cream for a sensory contrast.

3)  Moroccan Spiced Flatbreads

Difficulty: Easy

Cooking Time: 30 Minutes

  • 1-2 tsp Cumin Seeds
  • 1-2 tsp Coriander Seeds
  • 1-2 tsp Caraway Seeds
  • 1-2 tsp Cinnamon
  • 400g Plain Flour
  • Water


Nothing beats the smell of fresh, warm, bread. These flatbreads combine exotic North African flavours with an unrivalled texture – it really can be a show stopping side dish at your BBQ this summer!

They couldn’t be easier to make with your Ooni! Toast 1-2 tsp each of cumin seeds, coriander seeds, caraway seeds, and cinnamon on medium heat until fragrant. Be creative with the measurements and find your perfect flavour!

Using a pestle and mortar, grind up these toasted ingredients into a finer consistency.

Pour this mix into a bowl containing 400g of plain flour, and give a good stir with your hands. Slowly add a little bit of water into the mix, until a firm dough has formed. Cover the bowl, and rest in the fridge for 15-20 minutes.

Divide the mix into 10 equal balls, and thinly roll out. Fire up the Ooni to 300°C, and using a peel cook roughly for 1 minute. Be sure to flip the flatbread, and turning three times throughout for an even cook.

4) Sticky Gingerbread Rolls

Difficulty: Moderate

Cooking Time: 60 Minutes

  • 60g Brown Sugar
  • 50g Candied Ginger
  • 2 tsp Ginger Powder
  • 4 tsp Cinnamon Powder
  • 2 tsp Mixed Spice
  • 500g Store Bought/Homemade Pizza Dough
  • 4 tbsps Salted Butter
  • 125g Icing Sugar
  • 1 tsp Vanilla Essence
  • Water


This pudding is sure to go down a treat!

Mix together 60g of brown sugar, 50g of candied ginger, 2 tsp of ginger powder, 4 tsp of cinnamon, and 2 tsp of mixed spice.

Using 500g of Pizza dough (home-made or store bought), and roll out into a flat 1cm thick rectangle. Spread 4 tbsps. of melted salted butter onto the dough, and sprinkle the spiced sugar mix evenly on top. Roll the rectangle (lifting the shorter side) into a tube; creating a swirl design as you look at the sides (like a Jam Roly Poly). Slice this tube into 20 rounds.

Grease a skillet pan, and place each of the 20 rounds into the pan, creating a circular pattern. Cover and rest for 30 minutes.

Heat up the Ooni up to 500˚C, and turn the oven completely off. Place your skillet into the oven (using the heat already in there), for 5 minutes. Turn halfway through this time.

Turn the Ooni back on, with a low flame and cook for another 5 minutes, turning every minute of so. Once browned, remove and allow to cool.

Create icing using 125g of icing sugar, 50ml of water, and 1 tsp of vanilla essence. Drizzle over the cooled cooked rolls.

5) Ultimate Mac & Cheese

Difficulty: Easy

Cooking Time: 30 Minutes

  • 500g Elbow Macaroni Pasta
  • 2 x Eggs
  • 190g Whole Milk
  • 250g Cheddar
  • 250g Gouda Cheese
  • 110g Butter
  • 2 Rashers of Smokey Bacon (Optional)


A perfect side for Pizza party, Mac & Cheese is a staple in smokehouses up and down the country, but less so at garden parties. We want to end that, and our Ultimate Mac & Cheese recipe is sure to impress your guests this summer.

Super easy to make, simply cook 500g of elbow macaroni on the hob, and heat your Ooni to 260°C.

In a bowl, mix together 2 x whisked eggs, 190g of whole milk, and a pinch of salt. Add the cooked pasta to this bowl, alongside 220g of Cheddar Cheese, 220g of Gouda Cheese, and 110g of melted salted butter.

Pour the mixture into a pre-heated cast iron skillet, and sprinkle the remaining cheese on top. You may also with to add some cooked chopped smokey bacon pieces at this point, to enhance the texture and flavour of the dish.

Cook for 5-10 minutes in your Ooni, and once golden and crispy remove from the Oven.

Bon Appetit!

For more recipe inspiration, check out our Teppanyaki Cooking guide from last summer.

For even more Ooni recipes, check out the full collection at

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