Cheeseboard Pizza

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

In a pan, heat the balsamic vinegar and cranberry sauce over medium and bring to a simmer. Once the sauce begins to thicken, remove from the heat. Add a splash of red wine vinegar to loosen the mix, then transfer to a squeeze bottle/container and leave to cool.

In a bowl, toss the sliced onion and cabbage in a teaspoon of olive oil, and season with salt and pepper.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. Drizzle a tbsp of garlic oil over the base, using a pastry brush or rubber spatula to spread it out evenly. Fill the base with 80-100g torn fresh mozzarella, depending on your pizza size. Next, lay over 3-4 slices of goats cheese, and 3-4 slices of brie. Finish with a generous serving of shaved or finely grated Grana Padano.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly for an even cook. Check the cheese is melted and spotting brown, then remove the cooked pizza and transfer to a serving board.

Top with a handful of fresh coleslaw, and drizzle a spiral of homemade balsamic cranberry reduction. Season with fresh ground black pepper if you like, and serve right away with a side of your favourite onion chutney for dipping.