Preheat your oven, aiming for about 300 °C (570 °F) on your baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer. Place your cast-iron skillet onto the stone while it’s preheating to warm up before cooking the chicken breasts.

While your skillet warms up, spread the harissa paste over the chicken breast, along with the olive oil. Note: Use tongs to hold the chicken in place and a spoon or pastry brush to cover the chicken in the paste and oil mixture. (This way you’ll avoid getting any spice on your hands and potentially in your eyes!) Season with salt and pepper to taste.

Remove the skillet from the oven. Using tongs, place the chicken and lemon halves onto the skillet.

Tip: The harissa paste-covered chicken may produce a bit of smoke when it enters the oven, but it should calm down after 1 to 2 minutes.

Cook for 15 minutes at 300 °C (570 °F). At around minute 7, turn the skillet 180 degrees to ensure the chicken cooks evenly.

Remove the skillet from the oven. Using tongs, squeeze the lemon halves over the chicken. Let cool for a few minutes to rest and retain moisture, then transfer the chicken to a cutting board. Using a sharp knife, finely chop your chicken and set aside.

Increase the temperature of your oven to 400 °C (750 °F). You can check this quickly, accurately and from a safe distance with an infrared thermometer.

Lightly flour your work surface then gently push down from the centre of the dough ball outwards. Grant likes to pick the dough up using the back of his hands and stretch the dough outwards to form a 12-inch (30-centimetre) pizza base.

Spoon or ladle about a quarter of the tomato sauce onto the base and evenly cover the dough. Top with ¼ of the harissa chicken, sun-dried tomatoes, torn mozzarella, thinly sliced Roquito peppers (or Fresno or Scotch bonnets) and fresh basil leaves. Drizzle olive oil over the pizza and finish with some grated parmesan.

When the oven’s up to temperature, transfer your pizza to a lightly-floured peel and launch your pizza into the oven. Cook for 60 to 90 seconds, turning regularly to ensure an even bake.

Once cooked, remove from the oven, slice and enjoy. Repeat the steps for the remaining pizzas.