Ingredients
1 batch of Ooni Classic Pizza Dough
1 jar of Beerenberg Tomato Sauce
200g fresh mozzarella cheese
250g cherry tomatoes, halved
120g rocket
Fresh basil leaves
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.
Spread 2-3 tablespoons of Beerenberg’s Tomato Sauce evenly over the base, leaving a 1cm border for the crust. Tear the mozzarella into pieces and scatter evenly over the sauce.
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 top with cherry tomatoes, rocket, basil leaves and a drizzle of olive oil. Repeat with the remaining pizzas. Slice, serve, and enjoy!
