Warm a sauté pan over medium heat, then add the olive oil and thinly sliced leeks. Cook until soft and translucent (about 3 minutes).

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.

Remove from the heat; add salt and pepper to taste. Stir to combine, then leave to cool.

Over medium to medium-high heat, place your bacon lardons into a skillet or a pan along with the garlic and rosemary.

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. This adds an extra level of smokiness to the bacon and pizza.

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.

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 5 tablespoons of the chicken and leek sauce, leaving ¼ to ½ inch (1 ½ to 2 centimetres) for the crust.

Top with 50 grams mozzarella and 25 grams smoked bacon lardons.

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.

Remove the cooked pizza from the oven, wait one minute for it to cool slightly, then top with Parmigiano Reggiano and fresh thyme leaves.

Slice into 6 pieces, serve and enjoy! Repeat steps with the remaining dough balls.