Note
For the chicken and leek sauce
1. Warm a sauté pan over medium heat, then add the olive oil and thinly sliced leeks.
2. Add the chicken, double cream, Dijon mustard and cheddar.
3. Remove from the heat; add salt and pepper to taste.
For the smoked bacon lardons
1. Over medium to medium-high heat, place your bacon lardons into a skillet or a pan along with the garlic and rosemary.
2. Cook for approximately 5 minutes, stirring regularly to avoid the bacon catching on the bottom of the pan/skillet and burning.
For the pizza
1. Fire up your Ooni.
2. Place a dough ball on a lightly-floured work surface.
3. 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.
4. Top with 50 grams mozzarella and 25 grams smoked bacon lardons.

5. Slide the pizza off the peel and into your oven.
6. Remove the cooked pizza from the oven, wait one minute for it to cool slightly, then top with Parmigiano Reggiano and fresh thyme leaves.
7. Slice into 6 pieces, serve and enjoy! Repeat steps with the remaining dough balls.