3 Pizzas you MUST try at home | Gozney Arc

The master of street pizza, Adam Atkins (@peddlingpizzas) is back, 3 pizzas you have to try straight from his market stall to the Gozney Arc XL.⁠

Ingredients

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Zucca Pizza

Step 1:

Prepare your pizza dough.

Step :2

With the Gozney at 400°C / 750°F and a low flame add the squash to a cast iron pan, along with a good glug of olive oil and some salt and pepper and roast in the Gozney for around 10 minutes, turning it a few times until soft and charring on the edges.

Step :3

Add the roasted squash to a bowl, add a little extra salt and pepper, tear in the sage leaves and add the cream. Use a stick blender to blend until will combined, adding a splash of extra cream if needed.

Step :4

Add a handful of fine semolina to a board, add your dough on top and stretch to a 12 inch circle. Add a few large spoonfuls of the squash mixture to the dough and spread out before grating over the pecorino Romano. Add the basil leaves, fior de latte, gorgonzola and nduja to the pizza then drizzle over a little olive oil.

Step :5

With the Gozney at 500C° / 930°F and a full flame, launch the pizza into the Gozney and cook for 3-4 minutes, turning every so often, until the base has a lovely colour and the cheeses have melted then serve.

Eggplant Parmigiana Pizza

Step :1

Prepare your pizza dough.

Step :2

Slice the aubergine into 1 cm thick slices, sprinkle with a little salt and leave to sit for an hour to draw out some of the moisture then pat dry with some kitchen roll.

Step :3

With the Gozney at 450°C / 840°F and a low flame add a cast iron griddle pan to the oven to heat up for a few minutes. When the griddle pan is very hot drizzle some oil over the aubergine slices, place on the pan and pop back in the oven for a few minutes before flipping and charring the other side.

Step :4

Crush the garlic clove and add to a small pan with the butter and place in the Gozney, near the flame, for a few minutes until the butter starts to brown a little. Brush the garlicy butter over the aubergine slices and place back in the oven for a few more seconds.

Step :5

Add a handful of fine semolina to a board, add your dough on top and stretch to a 12 inch circle. Crush the cherry tomatoes with your hands, season with a little salt then spoon on to the pizza base. Grate over the Parmigiano-Reggiano, tear over the basil leaves, add on the shredded fior de latte then top with the griddled aubergine slices. Add a little extra fior de latte and a drizzle of olive oil.

Step :6

With the Gozney at 470°C / 890°F and a full flame, launch the pizza into the Gozney and cook for 3-4 minutes, turning every so often, the top with some extra Parmigiano-Reggiano before serving.

Pizza Carbonara

Step :1

Prepare your pizza dough.

Step :2

Slice the skin and a little of the fat off the guanciale then very thinly slice the rest.

Step :3

Add a handful of fine semolina to a board, add your dough on top and stretch to a 12-inch circle. Grate over the pecorino then grind over a good amount of black pepper. Top with the fior de latte, the thinly sliced guanciale and a drizzle of olive oil.

Step :4

With the Gozney at 480°C / 890°F and a full flame launch the pizza into the Gozney and cook for 3-4 minutes, turning every so often, until the dough has a nice colour to it and the guanciale has started to catch a little on the edges.

Step :5

Whisk the egg yolk to break it up then spoon or drizzle it over the pizza to cook in the residual heat. Top with some extra grated pecorino, tear over the basil leaves and finish with some more black pepper before serving.