- Store-bought/fresh shortcrust pastry, rolled flat to fit a 12” circle (approx. 2mm thick)
- 7oz (200g) granulated sugar
- 3.2oz (90g) salted butter, cut into pieces
- 4.2oz (120g) double cream
- 1 tsp salt
- 1-2 bananas, sliced
- Vanilla ice cream, to serve
Fire up your Ooni pizza oven. Aim for 392˚F (200˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.
Heat the granulated sugar in a saucepan over medium heat on the stovetop, stirring constantly with a rubber spatula. The sugar will form into clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir – be careful as it is easy to burn.
Once the sugar has completely melted, add in the butter a bit at a time – be careful as the liquid will bubble rapidly when the butter is added. Stir for about 2-3 minutes.
Once combined, slowly drizzle in the double cream. Be careful as the hot liquid will spit when the cold cream is added. Once fully poured in, allow to boil for 1 minute. Remove from the heat and stir in the salt.
Grease your Cast Iron Skillet with butter and place into your Ooni pizza oven to warm slightly.
Take the rolled out pastry base and cut to size. Remove the Skillet from the oven and place the pastry into it. Spread an even layer of the salted caramel mixture across the base, leaving about 1cm uncovered around the edge to allow for the pastry to rise. Top with the sliced banana and place the skillet back into the front of your Ooni oven.
Cook for about 15-20 minutes, making sure to rotate regularly for an even bake. If you notice the sides are cooking too quickly, turn the oven completely off and let the skillet cook in the residual heat – the hot stone will cook the base through without the sides scorching.
Once the pastry is golden brown, remove the pan from the oven and let cool slightly. Slice and serve your pie warm with a scoop of vanilla ice cream.
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