A dramatically puffed, golden savory Dutch baby with crisp, buttery edges and a tender, custardy centre. Finished with creamy whipped lemon ricotta, delicate folds of prosciutto crudo, fresh peppery arugula, shaved Parmigiano Reggiano and a drizzle of warm hot honey.
Baked in an 8-inch Ooni cast-iron skillet inside the Ooni Koda 2 Pro pizza oven, this beautiful brunch dish combines rich, salty, creamy and bright flavours in every bite. Instructions below for indoor oven adaptation.
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Why We Love This Recipe
- Dramatic Pizza Oven Rise: High ambient heat puffs the batter instantly, creating lofty, golden edges and crisp, caramelized bottom crusts.
- Balanced Flavours: Rich prosciutto and salty Parmigiano cut through the bright, airy whipped lemon ricotta and spicy sweet hot honey.
- Fast Prep: The simple blender batter comes together in seconds while your skillet heats up in the oven.
- Versatile Outdoor Brunching: Keeps kitchen heat outdoors while bringing gourmet restaurant flair straight to your patio table.
What is a Dutch Baby?
A Dutch baby (sometimes called a German pancake) is a large, popover-like puffed pancake baked in a preheated cast-iron skillet. Heat creates steam inside the thin batter, driving it to rise rapidly up the sides of the skillet while leaving a soft, custardy centre.
Ingredients
Parmigiano Dutch Baby
- Eggs
- Whole milk
- All-purpose flour
- Sea salt
- Black pepper
- Unsalted butter
- Parmigiano Reggiano
Whipped Lemon Ricotta
- Whole-milk ricotta
- Lemon zest
- Lemon juice
- Olive oil
- Sea salt
For Serving
- Prosciutto crudo
- Baby arugula
- Olive oil
- Lemon juice
- Parmigiano Reggiano
- Hot honey
- Black pepper
See recipe card below for quantities.
Instructions
Prepare the Dutch Baby Batter
Add the eggs, milk, flour, salt and black pepper to a blender. Blend for 20 to 30 seconds until completely smooth, with no visible lumps of flour. Transfer the batter to a pouring jug and let rest at room temperature for 15 minutes.
The batter should be thin, smooth and pourable, similar to a crêpe batter.
Make the Whipped Lemon Ricotta
Place the ricotta, lemon zest, lemon juice, olive oil and salt in a small food processor. Process for 30 to 45 seconds, scraping down the sides as necessary, until smooth and creamy.
The ricotta should be light and spreadable but thick enough to hold its shape when spooned.
Transfer to a small bowl, cover and refrigerate until ready to serve.
Preheat the Ooni Koda 2 Pro
Install the Ooni Rotating Stone according to the manufacturer's instructions.
Ignite the oven and preheat until the ambient temperature approaches 220°C (425°F), using the Ooni Connect Digital Temperature Hub to monitor the temperature.
Reduce the burner to its lowest stable flame and allow the oven temperature to settle.
Using an infrared thermometer, check the centre of the rotating stone. Aim for approximately 200-220°C (392-428°F).
Place the empty 8-inch cast-iron skillet in the centre of the rotating stone. Switch the stone to continuous rotation.
Preheat the skillet for approximately 8 to 10 minutes, aiming for an interior cooking-surface temperature of 190-210°C (374-410°F).
Fill the Skillet
Carefully remove the hot skillet from the oven using heat-resistant gloves and place it on a heatproof surface.
Immediately add the butter and swirl to coat the bottom and lower sides of the skillet. The butter should foam and sizzle without burning.
Give the rested batter a gentle stir, then pour it into the centre of the hot skillet.
Working quickly, sprinkle the finely grated Parmigiano Reggiano evenly over the surface, leaving approximately 1 cm around the perimeter relatively free of cheese.
Immediately return the skillet to the centre of the rotating stone.
Bake the Dutch baby
Maintain the burner at its lowest stable setting and keep the rotating stone turning continuously.
Bake for approximately 14 to 20 minutes, monitoring the pancake through the oven opening without moving the skillet unnecessarily.
During baking, the edges should begin climbing the sides of the skillet, eventually forming a dramatically puffed, golden rim.
The Dutch baby is ready when, the edges have risen substantially above the skillet, he exterior is golden brown with crisp edges, the centre is set, with no visible liquid batter and the interior remains tender rather than dry.
If the edges begin browning too aggressively before the centre has set, remove the skillet rather than allowing the pancake to scorch.
Dress the Arugula
While the Dutch baby finishes baking, gently toss the baby arugula with the olive oil and lemon juice. The leaves should be lightly coated, not saturated.
Assemble and Serve
Remove the Dutch baby from the oven and immediately capture its beautifully puffed appearance before it begins to settle.
Spoon the whipped lemon ricotta into the centre in two or three generous dollops.
Arrange the prosciutto crudo in loose, delicate folds around the ricotta, allowing some of the golden pancake to remain visible.
Add the lightly dressed arugula, scatter over the shaved Parmigiano Reggiano and finish with freshly cracked black pepper.
Drizzle 1 to 1½ tablespoons of the hot honey over the prosciutto and ricotta, reserving the remainder for serving.
Serve immediately, directly from the skillet with the remaining arugula salad.
Recipe Tips
- Room Temperature Matters: Cold milk or eggs chill the hot cast-iron skillet prematurely, reducing the steam puff needed for high edges.
- Preheat Cast Iron Thoroughly: The skillet must reach 374-410°F (190-210°C) before adding butter. Intense bottom heat creates the rapid steam expansion required for dramatic rise.
- Grate Cheese Separately: Sprinkle grated Parmigiano over the batter after pouring rather than blending it in. Heavy grated cheese inside the batter weighs it down and hinders the rise.
- Use Uncooked Prosciutto Crudo: Add delicate prosciutto after baking to keep its silky texture intact.
- Serve Without Delay: Dutch babies begin deflating as soon as steam escapes upon leaving the oven. This is normal and does not affect their delicious, custardy texture. Have your toppings prepped so assembly takes under two minutes.
- Keep the toppings light. An 8-inch Dutch baby doesn't need excessive toppings. The combination of ricotta, prosciutto and arugula should complement the pancake without completely covering its golden edges.
Substitutions & Variations
- Indoor Oven Adaptation: No pizza oven? Preheat a standard home oven to 425°F (220°C) with an 8-inch cast-iron skillet inside for 20 minutes. Add butter, pour batter, and bake on the middle rack for 18-22 minutes.
- Cheese Variations: Swap whipped ricotta for creamy burrata or goat cheese, and replace Parmigiano Reggiano with Pecorino Romano.
Equipment: Ooni Koda 2 Pro 18-inch Gas Pizza Oven, Ooni Rotating Stone, Ooni 8-inch Cast-Iron Skillet, blender, small food processor and infrared thermometer.
Love this Savory Dutch Baby Recipe? Try These Next:
📖 Recipe
Savory Dutch Baby with Prosciutto & Lemon Ricotta
Ingredients
➡️Note on Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Parmigiano Dutch Baby
- 2 large eggs room temperature
- ⅓ cup whole milk, room temperature 80 mL
- ⅓ cup all-purpose flour 50 g
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 1⅓ tablespoon unsalted butter 20 g
- 2 tablespoon finely grated Parmigiano Reggiano 15 g
Whipped Lemon Ricotta
- ½ cup whole-milk ricotta 125 g, drained if necessary
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon extra virgin olive oil
- Pinch of fine sea salt
For Serving
- 2 oz thinly sliced prosciutto crudo 50-60 g
- ½ cup loosely packed baby arugula 15 g
- ½ teaspoon extra virgin olive oil
- ½ teaspoon freshly squeezed lemon juice
- 1 tablespoon Parmigiano Reggiano 5 g, shaved
- 2 tablespoon hot honey 30 mL
- Freshly cracked black pepper
Instructions
Prepare the Dutch Baby Batter
- Add the eggs, milk, flour, salt and black pepper to a blender. Blend for 20 to 30 seconds until completely smooth, with no visible lumps of flour. Transfer the batter to a pouring jug and let rest at room temperature for 15 minutes.
- The batter should be thin, smooth and pourable, similar to a crêpe batter.
Make the Whipped Lemon Ricotta
- Place the ricotta, lemon zest, lemon juice, olive oil and salt in a small food processor. Process for 30 to 45 seconds, scraping down the sides as necessary, until smooth and creamy.
- The ricotta should be light and spreadable but thick enough to hold its shape when spooned.
- Transfer to a small bowl, cover and refrigerate until ready to serve.
Preheat the Ooni Koda 2 Pro
- Install the Ooni Rotating Stone according to the manufacturer's instructions.
- Ignite the oven and preheat until the ambient temperature approaches 220°C (425°F), using the Ooni Connect Digital Temperature Hub to monitor the temperature.
- Reduce the burner to its lowest stable flame and allow the oven temperature to settle. Using an infrared thermometer, check the centre of the rotating stone. Aim for approximately 200-220°C (392-428°F).
- Place the empty 8-inch cast-iron skillet in the centre of the rotating stone. Switch the stone to continuous rotation. Preheat the skillet for approximately 8 to 10 minutes, aiming for an interior cooking-surface temperature of 190-210°C (374-410°F).
Fill the Skillet
- Carefully remove the hot skillet from the oven using heat-resistant gloves and place it on a heatproof surface.
- Immediately add the butter and swirl to coat the bottom and lower sides of the skillet. The butter should foam and sizzle without burning.
- Give the rested batter a gentle stir, then pour it into the centre of the hot skillet.
- Working quickly, sprinkle the finely grated Parmigiano Reggiano evenly over the surface, leaving approximately 1 cm around the perimeter relatively free of cheese.
- Immediately return the skillet to the centre of the rotating stone in the oven.
Bake the Dutch baby
- Maintain the burner at its lowest stable setting and keep the rotating stone turning continuously.
- Bake for approximately 14 to 20 minutes, monitoring the pancake through the oven opening without moving the skillet unnecessarily.
- During baking, the edges should begin climbing the sides of the skillet, eventually forming a dramatically puffed, golden rim.
- The Dutch baby is ready when, the edges have risen substantially above the skillet, he exterior is golden brown with crisp edges, the centre is set, with no visible liquid batter and the interior remains tender rather than dry.
- If the edges begin browning too aggressively before the centre has set, remove the skillet rather than allowing the pancake to scorch.
Dress the Arugula
- While the Dutch baby finishes baking, gently toss the baby arugula with the olive oil and lemon juice. The leaves should be lightly coated, not saturated.
Assemble and Serve
- Remove the Dutch baby from the oven and immediately capture its beautifully puffed appearance before it begins to settle.
- Spoon the whipped lemon ricotta into the centre in two or three generous dollops.
- Arrange the prosciutto crudo in loose, delicate folds around the ricotta, allowing some of the golden pancake to remain visible.
- Add the lightly dressed arugula, scatter over the shaved Parmigiano Reggiano and finish with freshly cracked black pepper.
- Drizzle 1 to 1½ tablespoons of the hot honey over the prosciutto and ricotta, reserving the remainder for serving.
- Serve immediately, directly from the skillet with the remaining arugula salad.
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Notes
Recipe Tips
- Room Temperature Matters: Cold milk or eggs chill the hot cast-iron skillet prematurely, reducing the steam puff needed for high edges.
- Preheat Cast Iron Thoroughly: The skillet must reach 374-410°F (190-210°C) before adding butter. Intense bottom heat creates the rapid steam expansion required for dramatic rise.
- Grate Cheese Separately: Sprinkle grated Parmigiano over the batter after pouring rather than blending it in. Heavy grated cheese inside the batter weighs it down and hinders the rise.
- Use Uncooked Prosciutto Crudo: Add delicate prosciutto after baking to keep its silky texture intact.
- Serve Without Delay: Dutch babies begin deflating as soon as steam escapes upon leaving the oven. This is normal and does not affect their delicious, custardy texture. Have your toppings prepped so assembly takes under two minutes.
- Keep the toppings light. An 8-inch Dutch baby doesn’t need excessive toppings. The combination of ricotta, prosciutto and arugula should complement the pancake without completely covering its golden edges.
Substitutions & Variations
- Indoor Oven Adaptation: No pizza oven? Preheat a standard home oven to 425°F (220°C) with an 8-inch cast-iron skillet inside for 20 minutes. Add butter, pour batter, and bake on the middle rack for 18-22 minutes.
- Cheese Variations: Swap whipped ricotta for creamy burrata or goat cheese, and replace Parmigiano Reggiano with Pecorino Romano.
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