Ooni Pizza with Sopressata, Arugula, & Balsamic Glaze

August 7, 2018

*I was not financially compensated for this post but received the product for review purposes. The opinions below are completely my own.


If I could only eat one thing for the rest of my life…it might just be pizza. But not just any pizza, I’m talking about realllyyyy good pizza. Wood fired thin crust pizza to be exact! Since making our move to Portland and finally having a backyard to claim as our own, we’ve loved cooking and eating outdoors, especially during the summer. This has meant a lot more grilling, smoking meats, and as of this summer…making pizza! I was THRILLED to receive an Ooni Pro Pizza Oven (the Ooni 3 sounds awesome, too!) to try out. This easy-to-use pizza oven is compact, accessible, and produces incredible pizza at home.

What do I love about it?

I’m genuinely shocked at how good the pizza is! The results are pretty fantastic. One of my favorite aspects of the Ooni Pro is that it’s not only a pizza oven, it’s essentially an outdoor oven as well. We made Blueberry Peach Cobbler earlier this week in the oven after making pizza and it was incredible. I used a cast iron skillet and if I’m honest, the experience of cooking it was just as fun as eating it. I love the accessibility of the oven and feel that’s a super unique experience when it comes to outdoor cooking.

What am I still getting used to?

There’s definitely a learning curve. It’s not like preheating an oven and having it beep when it’s ready. It takes some time getting to know your oven. I highly recommend investing in an Infrared Thermometer so that you can literally point and shoot and get an accurate temperature reading. This is super helpful to know when your stones are hot enough to produce that perfect crust. I also recommend getting at least 2 pizza peels if you’re cooking for a group. You’ll need to maintain the heat in your oven and want to cook pizzas quickly. Once you get the hang of it – it’s no problem…but it does take some getting used to. I’m also still just figuring out the best heat source. Lighting coals with kindling has been my go-to, but it’s somewhat inconsistent. I’m excited to possibly invest in their pellet burner and maybe even the gas burner once it becomes available.

What’s my perfect pizza combo?

I love that thin crust pizza with spicy sopressata, melty mozzarella, and a fresh salad on top. I’ve included my favorite recipe below. Happy pizza cooking!

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Pizza with Sopressata, Arugula, & Balsamic Glaze

  • Author: Kelsey Nixon
  • Yield: 1 pizza 1x


I tend to prefer soppressata over pepperoni– especially if it’s from Murray’s! This dried salami has the perfect amount of spice and creates an amazing base layer for a fresh arugula basil salad on top. The sweet balsamic glaze is the perfect finishing touch!


  • Pizza dough ball (around 6 oz.) *I like the Ooni recipe
  • Cornmeal or semolina, for dusting
  • 5 tablespoons pizza sauce *I like Raos
  • 45 slices fresh mozzarella
  • 45 slices soppressata
  • 1 cup baby arugula
  • Handful small basil leaves
  • ½ cup sliced heirloom cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • Kosher salt & cracked black pepper
  • Balsamic glaze, for drizzling


Prepare your pizza dough ahead of time and let the pizza dough come to room temperature before stretching.

Fire up your pizza oven – I use the Uuni Pro. Aim for 932˚F (500˚C) on the stone baking board inside. The easiest way to check the temperature inside your oven quickly and easily is by using an infrared thermometer.

Using a sprinkling of flour and cornmeal, dust your pizza peel. Stretch the pizza dough ball out to 12″ and carefully place it on the pizza peel. Using a large spoon, spread the sauce evenly over the stretched dough. Top with the mozzarella and soppressata.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly so that the crust browns evenly. Meanwhile, toss together the arugula, basil, and tomatoes in a mixing bowl with the olive oil and season with salt and pepper. Set aside.

Once cooked, remove the pizza from the oven. Scatter the arugula salad over the pizza and drizzle with the balsamic glaze. Serve immediately.

  • Category: lunch, dinner
  • Cuisine: italian

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