Beaver Tails, like Churros, are traditionally deep fried. This flame-cooked twist on the traditional Canadian treat is super easy and will satisfy even the sweetest tooth! It’s the perfect excuse to use up any leftover dough, and is topped with a sweet cinnamon crisp. Tail me you’re not drooling already?

Ingredients
Makes 2-3 beaver tails

250/330g (8.8/11.6oz) classic pizza dough
2 tbsp melted butter
2 tbsp brown sugar
1 1/2 tsp cinnamon

Method
Fire up your Ooni pizza oven. Aim for 500˚C (950˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

In a small bowl, mix the brown sugar and cinnamon together.

Working the dough, portion off into 2-3 pieces and shape to resemble a beaver’s tail. Using a small amount of flour, dust your Ooni pizza peel. Lay a tail across the peel and slide the tail off the peel and into your pizza oven.

Cook each tail for 1-2 minutes until golden brown, then remove from the oven. Brush with melted butter, and a sprinkle of your sugar-cinnamon mix.

Serve right away, be quick to grab yours – they won’t last long!