BAKE:
5-7 minutes
PREP:
15 minutes
YIELD:
4-6 servings
Ingredients
- 5¼ ounces All-Purpose Pizza Dough, shaped into an 8” circle
- 1½ cups mozzarella cheese
- ¼ cup freshly grated pecorino cheese
- 4 pieces medium-size cooked shrimp
- 2 ounces Gruyere cheese
- 3 tablespoons Tomato Pizza Sauce
- 3 tablespoons Basil Pesto
- 2 tablespoons coarse cornmeal
Directions
- Place a pizza stone in your Ooni Koda 16 Pizza Oven on high for 20 minutes. (Pizza stone should be 925°F before placing dough on it.)
- Place pizza dough on a lightly floured surface. Sprinkle dough with mozzarella cheese and grated pecorino cheese; add shrimp and Gruyere cheese all around the pizza. Top with Tomato Pizza Sauce and pesto.
- Sprinkle a pizza peel with coarse cornmeal. Slide the pizza peel under the raw pizza and quickly place the pizza onto pizza stone in the Ooni oven. Then, turn off the heat. Let the pizza cook slow and low; this method prevents the crust from burning. Once the crust is crispy on the bottom (about 5 to 7 minutes), turn the flame back on to medium and brown the top of the pizza.
