Makes 1 x 12" pizza
5.6oz (160g) Classic Pizza Dough ball (see note below)
1 medium leek, cleaned and sliced into rounds
1 tablespoon butter, unsalted
2 rashers (strips) bacon, chopped
4oz (110g) Gruyère cheese, grated
4 tablespoons heavy (double) cream
Salt and pepper
Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.
Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 572˚F (300˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.
Drizzle a little olive oil into your Skillet and place in the oven to warm up.
Once the pan is warm, add the bacon and cook in the oven for 5 minutes, or until it has started to turn just crispy. Set the bacon aside.
Add half the butter to the skillet and return to the oven.
Once melted, add the leek and the rest of the butter to the pan. Cook in the oven for about 5 minutes, or until the leek is soft and caramelized. Set the leek aside.
Increase the heat of your pizza oven, aiming for 932˚F (500˚C) on the stone baking board inside.
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Drizzle a little olive oil over the pizza base – spread the oil using a pastry brush, the back of a spoon or your fingers to create an even, light layer of oil. Top with half of the Gruyère cheese and half of the cream, then sprinkle over the cooked bacon, cooked leek and the rest of the cheese.
Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.
Once cooked, remove the pizza from the oven and drizzle over the remaining cream. Season with salt and pepper to taste and serve right away.