Pineapple Bourbon Iced Tea

Muddle pineapple in mixing tin. Combine all ingredients (except iced tea) in a mixing tin. Add ice. Shake for fifteen seconds or until cocktail is properly diluted and well chilled. Add iced tea. Double strain into a glass over fresh ice. Garnish.

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In collaboration with the outdoor cooking innovators at Ooni, our award-winning team has created the secret sweet and savory ingredient to all your mixes and slices: Ooni + Four Roses Bourbon Barrel Aged Honey.

Aged in Four Roses Small Batch barrels, this melt-in-your-mouth honey delivers an unforgettable taste of summer in every bite and sip. Click below to purchase this limited edition bundle of Small Batch.

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Pair with a Honey Glazed Ham & Roasted Pineapple Pizza

We recommend using an Ooni Pizza Oven for backyard pizza making.

Ingredients

For the dough:

• 4 dough balls (250 grams); recipe below or purchase pre-made

For the pizza:

• Flour, for dusting
• ¾ cups (100 grams) crème fraîche
• 2 cups (240 grams) fresh mozzarella
• 1 cup (100 grams) gouda
• 1 ¼ cup (30 grams) honey-baked ham (homemade or store-bought), chopped into small pieces
• ½ cup (160 grams) roasted fresh pineapple, chopped into small pieces

For the roasted onions:

• 1 yellow onion
• 2 ½ tablespoons (30 grams) extra-virgin olive oil
• ¾ tablespoon (10 grams) kosher salt

Method:

For the dough, we recommend Ooni's Classic Pizza Dough, just be sure to set aside 3 to 4 hours for proofing before cooking. While we’re big fans of roasting our own ham (check out our recipe here), if you don’t have the time, feel free to purchase pre-roasted ham or slices from your nearest grocery store. Not sure how to roast pineapple? Follow the instructions from Ooni's Caramelized Pineapple recipe. We can also provide you tips on how to get the best roasted onions to top your pizza. 

For the pizza:

1. Increase the heat of your oven, aiming for 850 °F (450 °C) on the baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.
2. Place a dough ball on your lightly-floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch (30-centimeter) round base, and then keep your dough on the countertop, or lay the stretched dough over your lightly floured pizza peel.
3. Top with ¼ of the crème fraîche, using a spoon to spread evenly over the crust. Then top with ½ cup (60 grams) of mozzarella, ¼ cup (25 grams) of gouda, ¼ of the roasted onions, ¼ of the ham and ¼ of the roasted pineapple.
4. Launch your pizza into the oven. Cook your pizza for 60 to 90 seconds, turning every 20 seconds or so with a turning peel to ensure an even cook.
5. Remove from the oven. Slice, serve and enjoy! Repeat the steps for the remaining pizzas.