Note
1: Warm a sauté pan over medium heat, then add the olive oil and thinly sliced leeks.
Cook until soft and translucent (about 3 minutes).
2: Add the chicken, double cream, Dijon mustard and cheddar.
Stir well to combine. Cook for another 5 minutes over medium heat until the sauce thickens and all of the cheese has melted.
3: Remove from the heat; add salt and pepper to taste.
Stir to combine, then leave to cool.
4: Over medium to medium-high heat, place your bacon lardons into a skillet or a pan along with the garlic and rosemary.
5: Cook for approximately 5 minutes, stirring regularly to avoid the bacon catching on the bottom of the pan/skillet and burning.
Once cooked (the bacon should be crispy) set aside to cool.
Tip: You can also cook your bacon in your Ooni as it’s reaching temperature.
6: Fire up your Ooni.
Aim for 400 °C to 450 °C (750 °F to 850 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.
7: Place a dough ball on a lightly-floured work surface.
Push the air from the centre out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimetre) base, then lay the stretched dough over your lightly-floured pizza peel.
8: Starting in the centre and working your way out to the edge, spread 5 tablespoons of the chicken and leek sauce, leaving ¼ to ½ inch (1 ½ to 2 centimetres) for the crust.
9: Top with 50 grams mozzarella and 25 grams smoked bacon lardons.

10: Slide the pizza off the peel and into your oven.
Cook for 1 to 2 minutes, using a peel to turn your pizza about every 20 seconds to ensure an even bake.
11: Remove the cooked pizza from the oven, wait one minute for it to cool slightly, then top with Parmigiano Reggiano and fresh thyme leaves.
12: Slice into 6 pieces, serve and enjoy!
Repeat steps with the remaining dough balls.