I recently bought an Ooni pizza oven, which you can read about here. When I did the post it was suggested that I add a subject to the blog of the pizzas I do, so here you go. This, is that…
Still going to work through the format but lets do it this way:
Base – Shop bought Pizza Express ready rolled. Pretty good and nice and thin. Makes a big one you can share too so great for when you have guests – which we did.
Sauce – I made my own marinara with tomatoes, garlic, olive oil, oregano and salt and pepper.
Toppings – Pastrami and Roquefort cheese
Cheese – Roquefort and Mozarella
Verdict – It works. Really works. Roquefort is a blue cheese, so salty and strong, and the sweet sauce balanced it up nicely. Base was super crispy, so it was just one of those pizzas where you want to keep shovelling it in because it just tastes and feels great in your mouth. And cutting back on the mozarella meant it wasn’t too oily or dripping with cheese, so I felt like I was almost having diet pizza – which meant I could eat twice as much!
It pass the morning after test? What’s that, I hear you ask.
When it comes to pizza a good test is just what it tastes like the next morning, cold, with mayo or salad cream. Well, it was really good. The saltiness and the vinegar of the salad cream were a perfect blend and the pastrami was still rather good cold.
All in all, a top pizza and one I shall make again- though next time I will add sun dried tomatoes too to balance out how strong the Roquefort is…
Afterwards 
It all looks yummy.
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I love blue cheese. Kind of found it late in life on a filet mignon, but now I’m a fan of it everywhere. I’ll have to try Roquefort. Never would’ve thought on pizza. Thanks for expanding my horizons!
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Its probably creamier than the usisl danish blue…but similar in taste…pretty good on a burger too 🙂
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I miss the UK because they had proper pizza and we have shit in the US
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Husband gave this roquefort + prosciutto combo a try last night. Oh my, we will never be able to enjoy pizza in a restaurant again now we’ve had this. Five stars, Chef! He also told me that the bread dough used in one of his pizzas is the same as 4 bread rolls. I will never be able to eat an entire pizza again without guilt, unless maybe it’s got roquefort + prosciutto on it…
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Ha brilliant! Glad it want down well!
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And there’s me thinking the US pizza was surely the bees knees
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I am salivating reading the preparation and final result. I like your reasoning that you could eat twice as much as it was like diet pizza. Best. Device. Ever.
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Ha…indeed…delicious diet pizza 🙂
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I’ve not tried roquefort – it might be a bit sharp for my taste – but I can thoroughly recommend trying gorgonzola (a picante version if possible), which I combine with a selection of Italian mixed meats.
Are we going to see you preparing some classic Neapolitan combos? Making your own dough is a game changer and the ‘basic’ Ooni recipe is a good place to start.
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