Fire up your Ooni pizza oven. Aim for 570°F to 660°F (300°C to 350°C) on the baking stone inside (this will take about 10 minutes). Use the infrared thermometer to quickly and accurately check the temperature of the middle of the stone.

Take some leftover pizza dough and on a lightly-floured work surface slice it in half using a dough scraper. Using your fingertips, push downwards on the dough and stretch it out to form two small rolls. Place the rolls onto a lightly-floured pizza peel.

Slide the dough off the peel and into your oven. Cook for approximately 3 minutes, using a turning peel to turn your bread about every 60 seconds to ensure an even bake.

Remove from the oven, cut in half, and serve immediately with butter and a pinch of sea salt.

Make sure your butter is at room temperature and place into a small bowl. Add the grated Parmesan and mix until combined. 

Add garlic to the butter and mix. Taste and season with salt and/or freshly ground black pepper.

Take a freshly baked roll and cut it in half. Cover with a generous helping of garlic butter. 

Top with cheese, then bake in the oven for 2 minutes until the cheese has fully melted.

Remove from the oven, top with sliced basil and enjoy.