1. This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

   

For the barbecue sauce:

1. Melt the butter in a medium saucepan. Add the onions and garlic and cook until softened, about 6 minutes. Add the remaining ingredients and cook for 20 minutes over low heat. Transfer to the blender and blend until smooth. Toss your shredded chicken breast with 100 grams of the sauce.

For the pickled red onions:

1. Place your julienned red onions in a Mason jar or similarly large airtight container. Add the jalapeño, bay leaves, garlic cloves, vinegar, water, sugar and coarse salt into a saucepan and bring to a boil for five minutes. Pour into the Mason jar over the red onions and let sit overnight.

For the pizza:

1. Fire up your Ooni pizza oven. Aim for 750-850°F (400-450°C) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.. Stretch your dough on a lightly floured surface. Push the air from the center out toward the crust, then use your knuckles to stretch out the base to 12 inches.

2. Begin topping by adding a layer of barbecue sauce before sprinkling on the mozzarella and cheddar. Add the chicken and pickled red onions, then slide the pizza off the peel and into your oven. Cook for one to two minutes, using a peel to turn your pizza about every 20 seconds to ensure an even cook.

3. When finished, remove from the oven and top with coriander. Slice into six pieces and enjoy.