Tomato Chutney and Mozzarella 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.

Spread 2-3 tablespoons of Beerenberg’s Tomato Chutney 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.