If you’re looking to spice up your toppings a bit (or a lot!), look no further than this fiery roasted harissa chicken pizza from England-based recipe developer, baker and filmmaker Grant Batty (@grantbatty). It’s got a blend of warming, sweet and smoky ingredients, and it’s also a great way to practice using an Ooni to roast sumptuous chicken on a ripping hot skillet.

This pizza gets its kick from harissa, a paste used in North African and Middle Eastern cuisine; “the word comes from the Arabic, harasa, which means “to crush or pound” and refers to the way the paste is made—by grinding chiles together with olive oil, garlic, salt, and spices like coriander and caraway.” A small dab packs a huge punch, and it’s just as great in a mushroom ragu as a vegetarian nduja.

For Grant’s recipe, he uses harissa paste as a rub for the chicken breasts, guaranteed to get your taste buds tingling. Once the chicken’s roasted to deliciously charred goodness, chopped pieces top a tomato sauce base for a subtly sweet contrast. Add to that mozzarella, Parmigiano Reggiano, basil, sun-dried tomatoes and Roquito peppers (a mildly hot bright red pepper grown in North Peru), and you’ve got a pizza bursting with deep and complex notes. 

Bold, smoky, creamy and crunchy, say hello to your new favorite pizza.