Wrap the garlic bulbs in aluminium foil and roast with a little extra virgin olive oil in an oven for 10 to 15 minutes at 180°C (350°F) or until the bulbs are lightly browned and soft to the touch. Leave this to cool for a couple of minutes, then remove and peel 2 cloves.

In your food processor, add the chickpeas, including the aquafaba (the water they’re packed with), 1 teaspoon of tahini paste, 2 roasted and peeled garlic cloves, 1 tablespoon of extra virgin olive oil, the juice of ½ a lemon, and a hefty pinch of sea salt.

Blitz everything up until smooth. If needed, add additional extra virgin olive oil and salt until you reach your desired consistency and taste, then scoop the hummus into an airtight container.

Next, heat your Ooni to 400°C (750°F). Use an infrared thermometer to quickly and accurately check the temperature of the stone.

Place a dough ball on your lightly-floured work surface (we suggest a 1-to-1 ratio of flour and semolina). Push the air from the centre out to the edge using your fingers. Stretch the dough out into a 12-inch (30 cm) base and leave it on the countertop or lay it over your lightly-floured pizza peel.

Add about 50 millilitres (1.7 fluid ounces) of the tomato sauce to your base and spread evenly using the back of a large spoon, followed by your homemade hummus. The two ingredients will mix, creating a lovely orange/pink paste.

Add ¼ of the black olives, and a ⅛ teaspoon of fresh thyme. 

Launch your pizza into the oven and bake for about 90 seconds, turning 1 to 3 times to ensure an even bake.

Remove from the oven and add a drizzle of extra virgin olive oil, plus salt and black pepper to taste. Repeat with the remaining 3 dough balls.

Slice, serve and enjoy!