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Traditional tandoors (clay ovens) allow for multiple forms of heat to cook food — direct heat from charcoal for grill marks, smoke for added flavor, hot clay walls for a griddling effect, and radiant heat from the pit of the oven that allows everything to bake together!
While not everyone can have a tandoor in their backyard, you can achieve that flame-kissed flavor with our house Tandoori Masala — a blend of 15 single-origin, freshly-harvested spices sourced from across South Asia — paired with the high heat of an Ooni Pizza Oven. Here, the tandoori masala is used in two ways. First, it’s added to crushed tomatoes with a splash of cream, creating a spicy, luscious pizza sauce. And, it’s also whisked together with a little neutral oil as a seasoning for sumptuous planks of paneer (you can also use boneless, skinless chicken thighs and cook it in your Ooni Pizza Oven before chopping it up and adding to the pizza). The pizza is layered with the sauce, marinated paneer, low-moisture mozzarella, thinly sliced red onion, green bell pepper, and cherry tomatoes before being baked to blistered, bubbling perfection.
This recipe was created in collaboration with Ooni Pizza Ovens.