Goodfood x Ooni: Walnut, Rosemary & Parmigiano Pizzas
with Labneh Drizzle & French Radish Salad
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
We’re turning up the heat on summer pizzas by partnering with Ooni Pizza Ovens. Their range of indoor and outdoor ovens reach up to 950°F to deliver restaurant quality pizza in minutes. No Ooni? No problem. Win one, or use your home oven. Rich labneh and toasted walnuts play off lemon and honey on a superbly crisped crust. For more recipe inspiration, visit ooni.ca
We will send you:
- 1 Lemon
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g French radishes
- 4g Rosemary
- 25g Chopped walnuts
- 7g Honey
- 40g All-purpose flour
- 25g Parmigiano Reggiano (contains rennet)
- 60ml Labneh
- 454g Pizza dough
Contains: Milk, Walnuts, Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Zester
Olive oil
Ooni pizza oven
Pizza peel (or sheet pan)
Total Fat
35 g
Saturated Fat
11 g
Sodium
880 mg
Total Carb
131 g
Sugars
10 g
Protein
31 g
Fibre
8 g
Preparation
Mise en place
- Preheat your Ooni (or oven) to 500°F.
- Set the dough aside to come up to room temperature.
- Zest and quarter the lemon.
- Thinly slice the radishes.
- Pick the rosemary leaves off the stems; roughly chop the leaves.
- In a medium bowl, combine the labneh, 1 tbsp water (double for 4 portions) and S&P.
Toast the walnuts
- Arrange the walnuts in a large, oven-safe pan and drizzle with oil. Place in the Ooni (or oven) and bake, 2 to 4 min., until fragrant.
Assemble the pizzas
- Increase the heat of your Ooni to 750°F.
- Divide the dough into 2 balls (double for 4 portions).
- Liberally dust your work surface with ½ the flour. Roll or spread the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust.
- Dust your pizza peel with the remaining flour (or dust the back of a sheet pan) and place the dough on it.
- Top with a generous drizzle of olive oil, the cheese, rosemary and S&P.
Bake the pizzas
- Working one at a time, place the pizzas in your Ooni and bake, 3 to 5 min., until cooked through (or bake both at the same time in your oven, 16 to 20 min., until cooked through).
- Remove from the oven and sprinkle with the walnuts and drizzle with the labneh.
- Top with the lemon zest and honey.
- Transfer to a cutting board and cut into wedges.
Make the salad
- Meanwhile, in a large bowl, combine the juice of ½ the lemon wedges, 2 tbsp oil (double for 4 portions) and S&P.
- Add the baby greens and radishes.
Plate your dish
- Divide the pizzas and salad between your plates.
- Garnish with the remaining lemon wedges. Bon appétit!
