On your home oven, place the olive oil in a cast-iron skillet or frying pan over medium heat. Add the whole garlic cloves and bacon lardons and cook for approximately 7 minutes, or until the bacon is fully cooked and crispy.

Remove the pan from the heat and allow to cool slightly before removing garlic cloves and bacon; set aside.

Fire up your Ooni. Aim for 300 °C (570 °F) on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Toss the corn with a drizzle of extra-virgin olive oil. Place onto a grizzler pan and cook for 10 minutes, turning the pan every 2 minutes until the corn is soft and charred.

Remove from the oven and leave to cool, then take a sharp knife and slice the corn off the cob. Place in a bowl and set aside until you are ready to make your pizza.

Increase the temperature of your oven, aiming for 400 °C to 450 °C (750 °F to 850 °F) on the baking stone. Use the infrared thermometer to quickly and accurately check the temperature.

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.

Starting in the centre and working your way out to the edge, spread 45 grams of the BBQ sauce, leaving ¼ to ½ inch (1 ½ to 2 centimetres) for the crust.

Top the pizza with ¼ of the mozzarella, ¼ red onion, ¼  bacon, ¼ charred sweetcorn and ¼ shredded or torn chicken.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using the peel to turn your pizza every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven. Drizzle some BBQ sauce over the top, to taste, and for added freshness, finish with ¼ of the chopped coriander.

Tip: BBQ sauce also works great as a dipping sauce for crusts!

Slice into 6 pieces, serve and enjoy!

Repeat the steps for the remaining pizzas.