Makes 1 x 12” pizza
For the lemons:
½ lemon, sliced into rounds
2 tbsp butter
2 tbsp sugar
For the pizza:
160g (5.6oz) Classic Pizza Dough ball (see note below)
40g (1.8oz) mozzarella, torn into small pieces
30g (1.8oz) goat cheese, torn into small pieces
2 tbsp olive oil
¼ courgette, ribboned
½ red chili, chopped into fine pieces
Zest of ½ a lemon
½ lemon, thinly sliced
Handful of fresh chives, chopped
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 160g (5.6oz) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni pizza oven. Aim for 180˚C (350˚F) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Add the butter and sugar to your Ooni Sizzler and place inside the oven to warm up.
Once the Sizzler is warm, remove it from the oven and add the lemons. Cook in the oven for 5 minutes flipping halfway, or until the fruit has slightly softened. Remove from the oven and set aside.
Turn up the heat on your Ooni, this time aiming for 500˚C (932˚F) on the stone baking board inside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Spread the olive oil evenly across the pizza base using your fingers to spread it around. Top with the caramelised lemons, courgette ribbons, mozzarella and goat cheese.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven and finish with chopped chillies, chopped fresh chives and lemon zest. Serve immediately.