On your home stovetop, place the olive oil in a cast iron skillet or frying pan over medium heat. Add the whole garlic cloves and bacon lardons and cook for approximately 7 minutes, or until the bacon is fully cooked and crispy.

Remove the pan from the heat and allow to cool slightly before removing garlic cloves and bacon; set aside.

Fire up your Ooni oven. Aim for 300 °C on the baking stone inside. Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Toss the corn with a drizzle of extra-virgin olive oil. Place onto a grizzler pan and cook for 10 minutes, turning the pan every 2 minutes until the corn is soft and charred.

Remove from the oven and leave to cool, then take a sharp knife and slice the corn off the cob. Place in a bowl and set aside until you’re ready to make your pizza.

Increase the temperature of your oven, aiming for 400 to 450 °C  on the baking stone. Use the infrared thermometer to quickly and accurately check the temperature.

Place a dough ball on a lightly floured work surface. Push the air from the centre out to the edge with your fingers. Stretch the dough out to form a 12-inch (30-centimetre) base, then lay the stretched dough over your lightly floured pizza peel.

Starting in the centre and working your way out to the edge, spread 3 tablespoons of the BBQ sauce, leaving 1 ½ to 2 centimeters for the crust.

Top the pizza with ¼ each of the mozzarella, red onion, bacon, charred sweet corn and shredded or torn chicken.

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, using the peel to turn your pizza every 20 seconds to ensure an even bake.

Remove the cooked pizza from the oven. Drizzle some BBQ sauce over the top, to taste, and for added freshness, finish with ¼ of the chopped cilantro.

Tip: BBQ sauce also works great as a dipping sauce for crusts!

Slice into 6 pieces, serve and enjoy!

Repeat the steps for the remaining pizzas.