Swedish food writer and art director Martin Nordini has partnered with the world’s number one pizza oven company, Ooni Pizza Ovens, to create a mouth-watering Chanterelle and Sweet Potato Pizza with Sour Tomato Sauce and Pumpkin Seed Butter, perfect for spring alfresco dining moments. Even if you’ve been eating chanterelles for years, this pizza will surprise and delight you. It combines layers of sweetness, creaminess, and nuttiness for a surprising depth of flavour.
Martin’s sauce blends yellow tomatoes, celery, and kimchi, the Korean fermented cabbage dish, the latter lending some of its funky bite to the sweet yellow tomatoes. This sauce is not to be skipped, although it does take 7 to 10 days to prepare, so make sure to get started well in advance. The payoff? You’ll have an unforgettable sauce that can be used for many more dishes: salad dressings, stews, pastas… you name it.
This recipe is perfected by using Ooni’s recently launched Ooni Karu 16 Multi-Fuel Pizza Oven, its most innovative product to date. It can be wood-fired, gas-powered or charcoal-fuelled, and reaches 500°C (950°F) in just 15 minutes. Better yet, Ooni Karu 16 provides a large cooking area, amazing heat retention, a glass door to monitor the bake, and is the only domestic oven certified by the AVPN - the True Neapolitan Pizza Association – as being capable of baking authentic Neapolitan pizza.