Ingredients
1 x batch Ooni Classic Pizza Dough
1 x bottle of Beerenberg BBQ Sauce
250g shredded roast chicken
½ red onion, thinly sliced
100g feta, crumbled
50g kalamata olives, pitted
Fresh coriander, finely chopped
Extra virgin olive oil, to drizzle
Directions
Fire up your Ooni oven and aim for 400-500˚C on the pizza stone. Use an infrared thermometer for the most accurate reading.
Lightly flour your work surface and pizza peel. Stretch a dough ball into a 30cm round, then transfer it onto the peel.
In a medium bowl, toss the shredded chicken with 2 tablespoons of Beerenberg BBQ Sauce to coat.
Spread 2-3 tablespoons of BBQ Sauce evenly over the pizza base, leaving a 1cm border for the crust. Top with the chicken, onion, feta and olives.
Slide the pizza into the oven and cook for 1-2 minutes, rotating every 20 seconds for an even bake.
Once cooked, remove from the oven and finish with chopped coriander and a drizzle of olive oil.
Repeat with the remaining pizzas. Slice, serve, and enjoy!
