Ooni Oven Pluma Pizza with Jamón Ibérico

Pluma pizza is a quick, protein-packed meal that showcases all the best of Ibérico, from steaks to cured jamón. And with Ibérico as your base instead of dough, it’s the ultimate gluten-free pizza. 

Serves: 2




  • 1 18-25 oz. Campo Grande Pluma Ibérica 
  • Salt
  • Freshly ground pepper
  • 4 oz. mozzarella cheese, grated 
  • 2 oz. sliced Jamón Ibérico 
  • ⅓ cup green olives, pitted  
  • Extra-virgin olive oil 
  • 1 teaspoon dried oregano 


  1. Heat up the Ooni Oven to maximum heat. While it is heating, season the pluma with salt and pepper on both sides. 
  2. Bring the oven temperature down to medium and cook the pluma for 3 minutes on each side. 
  3. Once the pluma is cooked, butterfly the steak by using a sharp knife to cut through the middle and open the meat without slicing all the way through–this will leave you with a larger, thinner piece. 
  4. Once the meat is butterflied, sprinkle on cheese and top with jamón, olives, a drizzle of olive oil, and oregano. 
  5. Return pluma to the oven and cook for 1.5 minutes, watching carefully to make sure the cheese doesn’t burn. 
  6. Remove pluma pizza from the oven. ¡Buen provecho!



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