• Autumnal pizzas

    Scrolling through my Instagram account a couple or so weeks back I came across an OoniHQ post about an autumnal pizza using spiced pumpkin puree instead of tomato sauce, which was topped with zucchini, pine nuts and fresh chilli.

    Scrolling down even further I came across another autumnal pizza topped with butternut squash, chilli, mascarpone, mozzarella and basil.

    Inspired and intrigued by these more unconventional toppings and with a couple of butternut squashes in my fridge from our neighbour who has a very productive vegetable garden, I decided that I would give both of the pizzas a go.

    Not put off by the autumnal weather and the dark (it only added to the theme), my husband, Jo, fired up our UuniPro.  Okay, he didn’t fire up our UuniPro immediately as I had quite a few preparations to do (if you own an UuniPro, you will know that it doesn’t take very long to get to the required temperature) but he did when he knew that I was nearly ready for the pizzas to be cooked.

    When I say that I had a few preparations, I mean the making of the pizza dough and in this case, the making of the pumpkin puree.  If I can say so myself (although they do say that pride comes before a fall), I have got my tried and tested pizza dough down to a fine art.  In the early days, I used to knead the dough by hand but one day when I was pressed for time I decided to use my trusty Kenwood instead.  Releasing 10 minutes of my time to do other preparations, the dough was kneaded just as well with my Kenwood dough hook than by hand.  That being said, I always finish the dough off with a bit of hand kneading before proving, just to ensure that the dough is beautifully smooth and elastic.

    The pumpkin puree was made by simply roasting and pureeing the pumpkin and then adding olive oil, garlic and seasoning.  Once the dough was proven, divided and shaped, the only thing left to do was to top both varieties of the pizza with the pumpkin puree, add the respective toppings and bake them in my UuniPro.  I should possibly mention that Ooni’s recipe for one of the pizzas was for a vegan pizza i.e. pumpkin puree, courgette and chilli.  I added a bit of mozzarella as I am a bit of a cheese fiend.  I am sure that it was not necessary, but I personally loved the addition of a bit of melted mozarella.

    The result of my husband and my toil was two vibrant and delicious varieties of pizza.  Warming to look at and warming to eat (aided of course by the hint of chilli on both) – perfect for an autumnal evening.

    Inspired by my autumnal pizza experimentation, I used the remaining two portions of pizza dough the following night to make another non-tomato based pizza.  This time, I topped my pizza dough with a mound of mushrooms, sauteed in olive oil and garlic.  To this, I added a generous sprinkle of freshly ground pepper, mascarpone and Parmesan before baking.  With the final addition of fresh parsley before serving, Jo and I tucked into another delicious pizza.  I have to say that this concoction was a treat for the taste buds and definitely one to be repeated.

    Having bought our UuniPro this year, I have definitely been stretching myself (and a lot of pizza dough) when it comes to pizza toppings.  With the ideas on Ooni’s Instagram and Facebook pages, as well as their website, I don’t think I will ever be short of ideas.

  • Video debut in my quest at becoming an Uuni Pro

    As you already know, I am the proud owner of an Uuni Pro and have been for a fair few months.  We have had a Summer of eating wood-fired pizzas cooked in our Uuni Pro shared with family and friends, as well as with the residents of Coln St Alwyns and the surrounding villages at the the Coln St Aldwyns fete in early September.

    As you will also know, I have an Instagram account called ‘bakebybuffy’ and being a proud owner of an Uuni Pro, I follow Ooni on Instagram.   While scrolling through my Instagram feed on the 14 September 2018, as I do every morning as a means of keeping awake after my alarm goes off, I came across the following on oonihq:

    ‘Attention all pizza lovers!  We’re searching for Pizza Taste Testers – these are paid roles combining working on and tasting new recipes, being the first to give our new products a whirl, and showcasing Ooni to the world through your social media profiles.  Sound like you?  Click the link in our bio to read the full job description’.

    Reading through the post, I felt that the job had my name written all over it.  Since reading the post and seeing the 927 likes and 232 comments, I have realised that many people feel the same way.  As they say though ‘you have to be in it to win it’ so over the last few weeks I have been working on my 1 minute video application, which Ooni want instead of a traditional CV application.

    Filled with excitement, my friend Colin from Design and Code and I came up with an idea for a video – my Uuni Pro and I on the road.  Initially we planned to take our Uuni Pro on the road down to Devon where Jo and I were spending the weekend, so that he could finally pick up the surfboard that he had painstakingly handcrafted out of poplar for his 50 Birthday in June.  We had offered to cook pizzas for all the surfers on the Saturday night, but the owner of Otter Surfboards had already made arrangements for Canteen to provide the evening meal.  We had also thought of making pizzas on the beach on Sunday as the sun went down, but none of this happened as the weather over the weekend was some of the worst weather we had for a while – torrential downpours.  Not deterred, we decided on plan B.   Not quite as exotic as Plan A but a plan nevertheless.

    Late on the Friday afternoon, we decided to stop overnight at our in-laws in Bath en route to Devon.  As we had imposed ourselves on them at a late stage, we offered to take our Uuni Pro with us and cook pizzas for the family.  I started the dough at home, trusting that it would prove on our 1.5 hour journey to Bath.  It did – by the time we got to Bath, the dough had proved well.  As soon as we arrived, Jo unloaded the Uuni Pro and set it up for lighting.  At the same time, I got on to making the tomato sauce and caramelised onions and prepping the toppings and the pizza bases.  The whole process took 3 hours (starting at 17.45 pm and finishing at 20.45 pm with us sitting down to eat a range of four pizzas), including a 1.5 hour trip from Coln St Aldwyns to Bath.  Not bad, even if I say so myself and certainly helped by the efficiency of my Uuni Pro – transporting, setting up and lighting and cooking (60 seconds).  I should possibly mention the most important part i.e. that we were shooting footage of all the stages as we went so that I could put together the 1 minute video required for the application.  Although there is always room for improvement, the evening resulted in us having enough video footage for my application.  We also had delicious pizzas for dinner – an added bonus.

    Since our pizza making evening in Bath we have been working on editing the footage into a 1 minute video fit for submission.  After quite a bit of tweaking, I finally submitted my application on Tuesday.  The closing date for applications is the 14 October so I will have to be patient for a few days.  I am crossing all appendages until then.  If successful, I will definitely share my video with you.