20 Flavorful Ooni Recipes Perfect for Pizza Night

Pizza night just got a major upgrade! Whether you’re craving classic Margherita, smoky BBQ chicken, or something totally unexpected, these 20 Flavorful Ooni Recipes will turn your backyard into the hottest pizzeria in town. Perfect for weeknight wins or weekend feasts, these pies are guaranteed to impress—no fancy skills required. Fire up your Ooni and let’s get cooking!

Margherita Pizza with Fresh Basil

This classic Margherita pizza lets the simplicity of ripe tomatoes, creamy mozzarella, and fragrant basil shine—just like the pizzerias of Naples, but from your own oven.

Ingredients:

• 1 lb store-bought or homemade pizza dough
• 1/2 cup San Marzano tomato sauce
• 8 oz fresh mozzarella, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Transfer to parchment paper.
3. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Arrange the mozzarella slices on top.
4. Drizzle with 1 tbsp olive oil and sprinkle with salt, black pepper, and red pepper flakes (if using).
5. Slide the pizza (with parchment) onto the hot stone. Bake for 12–14 minutes until the crust is puffed and charred in spots.
6. Remove from oven, scatter basil leaves over the top, and drizzle with remaining 1 tbsp olive oil.

The magic here? The high heat blisters the crust while keeping the mozzarella luxuriously soft—no rubbery cheese here!

Tip: For extra crispiness, skip the parchment and dust the stone with cornmeal before baking.

Pepperoni and Mushroom Pizza

This classic combo gets a crispy, cheesy upgrade with a golden crust and just the right amount of savory toppings. Perfect for Friday night cravings or casual gatherings!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni
• 1 cup sliced cremini mushrooms
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F. Lightly grease a baking sheet or pizza pan with 1 tbsp olive oil.
2. Stretch pizza dough into a 12-inch circle on the prepared pan. Spread 1/2 cup pizza sauce evenly over the dough, leaving a 1-inch border.
3. Sprinkle 2 cups mozzarella cheese over the sauce, then layer pepperoni and mushrooms on top. Sprinkle with 1/2 tsp oregano and 1/4 tsp red pepper flakes (if using).
4. Bake for 12–15 minutes until the crust is golden and cheese is bubbly. Let cool 2 minutes before slicing.

The high heat gives the crust a satisfying crunch while keeping the toppings juicy—no soggy slices here!

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

BBQ Chicken Pizza with Red Onions

This smoky-sweet BBQ chicken pizza is a crowd-pleaser, with tangy red onions adding a crisp bite to every slice.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup cooked shredded chicken
• 1/2 cup BBQ sauce (plus 2 tbsp for brushing)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 small red onion, thinly sliced
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Brush dough with 2 tbsp BBQ sauce, then sprinkle evenly with garlic powder and smoked paprika.
3. Top with shredded chicken, remaining 1/2 cup BBQ sauce, mozzarella, and red onions. Drizzle with olive oil.
4. Bake for 18–20 minutes until crust is golden and cheese bubbles.
5. Garnish with fresh cilantro and slice hot.

The caramelized BBQ sauce and sharp red onions balance perfectly against the creamy mozzarella—no boring bites here!

Tip: For extra smokiness, toss the shredded chicken with a pinch of extra smoked paprika before adding to the pizza.

Vegetarian Delight Pizza with Roasted Veggies

This colorful pizza is packed with smoky roasted veggies and melty cheese—proof that meatless meals can be just as satisfying!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1 small zucchini, thinly sliced
• 1 red bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1 cup cremini mushrooms, sliced
• 2 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and mushrooms with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp red pepper flakes, and 1/4 tsp salt. Spread on a baking sheet and roast for 15 minutes until slightly caramelized.
2. Meanwhile, stretch pizza dough on a floured surface into a 12-inch round. Brush with remaining 1 tbsp olive oil, then spread marinara sauce evenly over the dough.
3. Sprinkle mozzarella cheese over the sauce, then top with roasted veggies. Bake for 12-15 minutes until crust is golden and cheese bubbles.
4. Garnish with fresh basil before slicing. The contrast of sweet roasted veggies against the tangy sauce and crispy crust makes every bite irresistible!

Tip: For extra flavor, drizzle the finished pizza with balsamic glaze or sprinkle with grated Parmesan.

Four Cheese Pizza with Mozzarella and Gorgonzola

This indulgent four-cheese pizza is a melty, savory dream—perfect for when you want to impress without too much fuss.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 cup shredded low-moisture mozzarella cheese
• 1/2 cup crumbled Gorgonzola cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded fontina cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F (245°C). Lightly grease a baking sheet or pizza stone with 1/2 tbsp olive oil.
2. Roll out the pizza dough on a floured surface to a 12-inch round. Transfer to the prepared baking sheet.
3. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle mozzarella, Gorgonzola, Parmesan, and fontina cheeses in an even layer.
4. Drizzle with remaining 1/2 tbsp olive oil, then sprinkle oregano and red pepper flakes (if using) on top.
5. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly and lightly browned in spots.

The bold tang of Gorgonzola balances the creamy mozzarella and fontina, while Parmesan adds a salty crunch—every bite is a cheesy masterpiece.

Tip: For extra crispiness, preheat your baking sheet or stone while the oven heats up.

Spicy Sausage and Jalapeño Pizza

This Spicy Sausage and Jalapeño Pizza packs a punch with smoky sausage, fiery peppers, and melty cheese—perfect for game day or a cozy night in.

• 1 lb store-bought pizza dough
• 1/2 cup pizza sauce
• 8 oz spicy Italian sausage, casings removed
• 1/2 cup sliced jalapeños (fresh or pickled)
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)

1. Preheat oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Brown the sausage: In a skillet over medium heat, cook the sausage, breaking it into crumbles, until no pink remains (5–6 minutes). Drain excess fat.
3. Shape the dough: On a floured surface, stretch the dough into a 12-inch round. Brush with 1 tbsp olive oil.
4. Assemble: Spread pizza sauce evenly over the dough, then top with mozzarella, cooked sausage, jalapeños, and Parmesan. Sprinkle with red pepper flakes if using.
5. Bake: Transfer pizza to the preheated stone or sheet. Bake for 12–15 minutes until the crust is golden and cheese bubbles.

The contrast of spicy sausage, tangy jalapeños, and creamy cheese makes every bite irresistible—just don’t forget the cold beer!

Tip: For extra char, broil the pizza for 1–2 minutes at the end (watch closely!).

Pesto and Cherry Tomato Pizza

This vibrant pizza is a summer favorite, with sweet cherry tomatoes and fragrant basil pesto on a crispy crust—ready in under 30 minutes!

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup basil pesto (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup halved cherry tomatoes
• 1 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• 1/4 tsp salt
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface into a 12-inch round and transfer to a baking sheet.
2. Spread 1/2 cup basil pesto evenly over the dough, leaving a 1-inch border. Sprinkle with 1 cup mozzarella and 1/4 cup Parmesan.
3. Scatter halved cherry tomatoes on top, then drizzle with 1 tbsp olive oil. Sprinkle with 1/4 tsp red pepper flakes (if using) and 1/4 tsp salt.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly. Garnish with fresh basil leaves before slicing.

The juicy tomatoes burst slightly in the oven, mingling with the pesto for a fresh, herbaceous bite in every slice.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Hawaiian Pizza with Pineapple and Ham

Sweet, savory, and irresistibly cheesy—this Hawaiian pizza is a crowd-pleaser with its juicy pineapple and smoky ham combo.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup diced ham
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet or pizza stone.
2. Brush dough with 1 tbsp olive oil, then spread 1/2 cup pizza sauce evenly over the surface. Sprinkle with 1/2 tsp garlic powder.
3. Top with mozzarella cheese, followed by ham and pineapple. For a kick, sprinkle with 1/4 tsp red pepper flakes.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly.

The contrast of caramelized pineapple against salty ham and gooey cheese makes every bite a mini vacation. Tip: For extra crispiness, preheat your baking sheet before adding the dough!

Garlic Shrimp and Arugula Pizza

This crispy, garlicky pizza topped with juicy shrimp and peppery arugula is a weeknight winner—ready in under 30 minutes!

Ingredients

• 1 lb store-bought pizza dough, room temperature
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 tsp salt
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 cup fresh arugula
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet and brush with 1 tbsp olive oil.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant. Add shrimp and 1/2 tsp salt; cook 2 minutes per side until pink. Remove from heat.
3. Sprinkle mozzarella and Parmesan over the dough. Top with shrimp and garlic mixture. Bake for 12–15 minutes until crust is golden and cheese bubbles.
4. Toss arugula with remaining 1 tbsp olive oil and lemon juice. Scatter over hot pizza before serving.

The contrast of warm, garlicky shrimp with cool, zesty arugula makes every bite pop—no red sauce needed!

Tip: For extra crispiness, preheat the baking sheet in the oven before adding the dough.

Buffalo Cauliflower Pizza with Blue Cheese

This spicy, tangy pizza swaps classic wings for crispy roasted cauliflower—perfect for game day or a veggie-packed weeknight treat!

Ingredients:

• 1 small head cauliflower, cut into bite-sized florets (about 3 cups)
• 3 tbsp olive oil, divided
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup buffalo sauce
• 1 pre-made 12-inch pizza crust (or homemade)
• 1 cup shredded mozzarella cheese
• 1/4 cup crumbled blue cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Roast the cauliflower: Toss cauliflower florets with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt. Spread on a baking sheet and roast at 425°F for 20 minutes, flipping halfway, until crispy. Toss hot cauliflower with 1/4 cup buffalo sauce.
2. Assemble the pizza: Brush pizza crust with remaining 1 tbsp olive oil. Top with mozzarella, then buffalo cauliflower. Sprinkle blue cheese over the top.
3. Bake: Bake at 425°F for 10–12 minutes until cheese melts and crust is golden. Garnish with cilantro if using.

The magic here? The cauliflower stays crunchy even after baking, giving every bite a satisfying contrast to the creamy blue cheese.

Tip: For extra heat, drizzle extra buffalo sauce over the baked pizza before serving.

Truffle Oil and Mushroom Pizza

Truffle Oil and Mushroom Pizza

This indulgent pizza pairs earthy mushrooms with luxurious truffle oil for a restaurant-worthy pie that’s surprisingly simple to make at home.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 8 oz cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a greased baking sheet. Brush with 1 tbsp olive oil.
2. Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until softened. Stir in garlic, salt, and pepper; cook 1 minute more.
3. Spread mushrooms evenly over dough, then top with mozzarella and Parmesan. Bake for 12-15 minutes until crust is golden and cheese bubbles.
4. Drizzle truffle oil over hot pizza and sprinkle with parsley. Slice and serve immediately.

The truffle oil’s aroma elevates the humble mushrooms, while the double-cheese blend creates the perfect gooey base. A guaranteed crowd-pleaser for pizza night!

Tip: For extra depth, add a pinch of red pepper flakes with the garlic.

Caramelized Onion and Goat Cheese Pizza

Sweet, tangy, and luxuriously creamy—this pizza is a flavor bomb that’s surprisingly simple to whip up on a weeknight.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 2 tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1/2 cup shredded mozzarella
• 1 tbsp balsamic glaze (optional)
• 1 tbsp fresh thyme leaves

Instructions:

1. Preheat oven to 475°F. Heat 1 tbsp olive oil in a skillet over medium-low. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 20–25 minutes until deeply golden and jammy.
2. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a baking sheet and brush with remaining 1 tbsp olive oil.
3. Spread caramelized onions evenly over the dough, then sprinkle with mozzarella and crumbled goat cheese.
4. Bake for 12–15 minutes until the crust is golden and cheese is bubbly. Drizzle with balsamic glaze and sprinkle with fresh thyme.

The magic here? The onions caramelize into a sweet-savory jam that pairs perfectly with the tangy goat cheese—no fancy tools required.

Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Spinach and Ricotta Stuffed Crust Pizza

This twist on classic pizza packs a creamy, garlicky surprise in every bite—perfect for impressing friends or treating yourself to a cozy night in.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1 cup whole-milk ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1 cup fresh spinach, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup marinara sauce
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 475°F. Roll dough into a 12-inch circle on a floured surface, then transfer to a parchment-lined baking sheet.
2. In a bowl, mix ricotta, 1/2 cup mozzarella, spinach, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes (if using).
3. Spoon filling in a ring along the outer 1-inch edge of the dough. Fold dough over filling, pinching to seal. Brush crust with 1 tbsp olive oil.
4. Spread 1/2 cup marinara over the center, sprinkle with remaining 1/2 cup mozzarella, and bake for 15–18 minutes until crust is puffed and golden.

The magic here? That stretchy, cheesy crust hiding a vibrant spinach-ricotta filling—no dipping sauce required!

Tip: For extra crispness, bake directly on a preheated pizza stone or inverted baking sheet.

Prosciutto and Fig Pizza with Balsamic Glaze

Sweet figs, salty prosciutto, and tangy balsamic glaze come together on a crispy crust for a pizza that feels fancy but is totally doable on a weeknight.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup fig jam
• 8 oz fresh mozzarella, thinly sliced
• 4 oz prosciutto, torn into pieces
• 4 fresh figs, thinly sliced
• 1/4 cup arugula
• 2 tbsp balsamic glaze
• 1 tbsp olive oil
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
2. On a floured surface, stretch dough into a 12-inch round. Brush with 1 tbsp olive oil, then spread fig jam evenly over the surface, leaving a 1/2-inch border.
3. Arrange mozzarella slices over the jam, then scatter prosciutto and fig slices on top. Sprinkle with 1/2 tsp flaky salt and 1/4 tsp black pepper.
4. Transfer pizza to the hot stone or baking sheet. Bake for 12-14 minutes until crust is golden and cheese bubbles.
5. Remove from oven and immediately top with arugula. Drizzle with 2 tbsp balsamic glaze before slicing.

The magic here is in the contrast: the creamy mozzarella mellows the salty prosciutto while the figs and glaze add just enough sweetness to balance every bite.

Tip: For extra crispiness, pre-bake the naked dough for 3 minutes before adding toppings.

Roasted Red Pepper and Feta Pizza

This vibrant pizza combines smoky roasted peppers with tangy feta for a Mediterranean-inspired twist on a weeknight favorite.

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/2 cup marinara sauce
• 1 cup jarred roasted red peppers, drained and sliced into strips
• 4 oz crumbled feta cheese
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a parchment-lined baking sheet.
2. Brush dough with 1 tbsp olive oil, then spread 1/2 cup marinara sauce evenly over the surface, leaving a 1-inch border.
3. Scatter roasted red peppers over sauce, followed by 1 cup mozzarella and 4 oz feta. Sprinkle with 1/2 tsp oregano and 1/4 tsp red pepper flakes (if using).
4. Bake for 12-15 minutes until crust is golden and cheese bubbles. Let cool 2 minutes, then top with fresh basil.

The contrast of creamy feta against the sweet peppers and crisp crust makes this feel gourmet with minimal effort.

Tip: For extra char, finish under the broiler for 1-2 minutes—just watch closely!

Classic Neapolitan Pizza with San Marzano Tomatoes

Nothing beats the simplicity of a perfectly balanced Neapolitan pizza—crispy yet chewy crust, bright tomato sauce, and melty fresh mozzarella. This version lets San Marzano tomatoes shine for that authentic Italian flavor.

Ingredients

• 1 ball (about 10 oz) store-bought pizza dough, room temperature
• 1/2 cup canned San Marzano tomatoes, crushed by hand
• 1/4 tsp fine sea salt
• 1/2 tsp sugar
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 4 oz fresh mozzarella, torn into small pieces
• 5 fresh basil leaves

Instructions

1. Preheat oven to 500°F with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes.
2. Stretch the dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined peel or baking sheet.
3. In a bowl, mix the crushed tomatoes, 1/4 tsp salt, 1/2 tsp sugar, and 1 tbsp olive oil. Spread evenly over the dough, leaving a 1-inch border.
4. Scatter the mozzarella over the sauce. Bake for 10–12 minutes until the crust is puffed and charred in spots.
5. Top with basil leaves and a drizzle of olive oil. Slice and serve immediately.

The magic here? Hand-crushed tomatoes keep the sauce rustic and vibrant, while the high heat gives the crust its signature leopard-spotted char.

Tip: For extra authenticity, finish with a pinch of flaky sea salt right after baking.

Pulled Pork and Coleslaw Pizza

This unexpected mashup combines smoky pulled pork, tangy slaw, and melty cheese for a pizza that’s equal parts comfort and crunch.

Ingredients

• 1 lb store-bought pizza dough
• 1 cup cooked pulled pork (pre-shredded)
• 1 cup pre-shredded coleslaw mix
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup thinly sliced red onion
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle and transfer to a greased baking sheet.
2. Spread 1/2 cup barbecue sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle with 1 1/2 cups mozzarella cheese, then top with pulled pork.
3. Bake for 12–14 minutes until crust is golden and cheese bubbles.
4. While pizza bakes, toss coleslaw mix with 2 tbsp mayonnaise, 1 tbsp apple cider vinegar, 1/2 tsp smoked paprika, and 1/4 tsp salt.
5. Remove pizza from oven and immediately top with slaw and red onion slices. Slice and serve warm.

The magic here? The slaw stays crisp against the hot pizza, adding a refreshing contrast to the rich pork and cheese.

Tip: For extra smokiness, drizzle reserved barbecue sauce over the finished pizza.

Mediterranean Pizza with Olives and Artichokes

This vibrant pizza brings the flavors of the Mediterranean to your kitchen with briny olives, tender artichokes, and a sprinkle of feta for a tangy finish.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup quartered artichoke hearts (canned or jarred, drained)
• 1/4 cup sliced Kalamata olives
• 1 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round and transfer to a greased baking sheet or pizza stone.
2. Spread marinara sauce evenly over the dough, leaving a 1/2-inch border. Top with mozzarella, followed by artichoke hearts, olives, and feta.
3. Drizzle with olive oil, then sprinkle oregano and red pepper flakes (if using) over the top.
4. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly.

The salty pop of olives and creamy feta against the mild artichokes makes every bite a mini Mediterranean getaway.

Tip: For extra crispiness, preheat your baking sheet or pizza stone while the oven heats up.

Sweet Potato and Sage Pizza

This cozy, autumnal pizza combines creamy sweet potato, earthy sage, and melty cheese for a slice that’s as comforting as it is unexpected.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 small sweet potato, peeled and thinly sliced (about 1 cup)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup whole-milk ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbsp fresh sage leaves, thinly sliced
• 1 tbsp honey

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round, then transfer to a parchment-lined baking sheet.
2. Toss sweet potato slices with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on the dough.
3. Dollop ricotta over the sweet potatoes, sprinkle with mozzarella, and scatter sage leaves on top.
4. Bake for 12–15 minutes until the crust is golden and cheese is bubbly. Drizzle with 1 tbsp honey right after pulling it from the oven.

The honey’s subtle sweetness balances the savory sage and rich cheese, while the sweet potatoes caramelize into tender perfection. Tip: For extra crispiness, preheat your baking sheet in the oven before adding the dough.

Chocolate and Marshmallow Dessert Pizza

This gooey, crowd-pleasing dessert pizza combines crispy cookie crust, melted chocolate, and toasted marshmallows for a treat that’s as fun to make as it is to eat!

Ingredients:

• 1 (16.5 oz) tube refrigerated chocolate chip cookie dough
• 1 cup semisweet chocolate chips
• 1 ½ cups mini marshmallows
• ¼ cup rainbow sprinkles
• 1 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 350°F. Press cookie dough evenly into a 12-inch greased pizza pan, forming a slight rim around the edges. Bake for 12–15 minutes until lightly golden.
2. Immediately sprinkle chocolate chips over the hot crust and let sit for 2 minutes to melt. Spread evenly with a spatula.
3. Top with mini marshmallows and return to the oven for 3–4 minutes until marshmallows are puffed and lightly toasted.
4. Drizzle with melted butter and scatter sprinkles over the top. Let cool for 5 minutes before slicing.

The contrast of the crisp cookie base with the stretchy marshmallow layer makes this a showstopper for game nights or birthday parties!

Tip: For a s’mores twist, swap semisweet chocolate for milk chocolate and add a sprinkle of crushed graham crackers.

Conclusion

With 20 delicious Ooni recipes, your pizza nights just got a whole lot tastier! Whether you’re craving classic Margherita or something bold like BBQ chicken, there’s a pie here for everyone. Give these recipes a try, then let us know your favorite in the comments. Loved this roundup? Share it on Pinterest to inspire fellow home cooks. Happy baking!