‘Nduja and Hot Chilli Honey Pizza

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.

Dot small spoonfuls of ’nduja across the base, then scatter mozzarella over the top. Drizzle lightly with Beerenberg’s Hot Chilli Honey.

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. Finish with another drizzle of Beerenberg’s Chilli Honey and fresh basil leaves. Repeat with the remaining pizzas. Slice, serve, and enjoy!