Preheat your oven, aiming for 840 °F (450 °C) on the baking stone. You can check this quickly, accurately and from a safe distance with an infrared thermometer.

As the oven heats up, wash and lightly brush the potatoes under cold water. Pat them dry and cut them into small wedges about 1 ½ centimeters (½-inch) thick.

In a frying pan over medium heat, add the extra-virgin olive oil and butter; then add the potato wedges. Fry the potatoes for 25 to 30 minutes, or until tender. Remove from the pan with a slotted spoon and leave to cool on a plate covered in a paper towel to absorb any excess oil. Set aside.

Tip: If you prefer not to fry the potatoes, you can also boil them in a medium pot of salted water for about 15 to 20 minutes.

Rinse the chicken breast with water. Pat dry with paper towels to remove any excess liquid, then cut the chicken into bite-sized pieces.

Put the chicken in a cast iron skillet pan and drizzle over with olive oil; then add the butter. Place the skillet in the oven and cook for 3 minutes. Wearing oven gloves, carefully remove the skillet from the oven and turn it 180 degrees for an even bake. Cook for another 3 minutes, then remove the chicken from the oven, transfer to a plate and set aside.

Wash the asparagus spears and cut them into 5-centimeter (2-inch) pieces. Add the asparagus, a drizzle of extra-virgin olive oil and the butter to your cast iron skillet pan.

Season with salt and pepper to taste and cook in the oven for 4 minutes, turning the asparagus over regularly to ensure an even cook.

Remove the skillet from the oven, cool to room temperature and set aside.

In a medium bowl, add the mustard, peanut oil, ketchup, egg yolk and harissa, to taste.

Using a mini whisk or spoon, mix vigorously until smooth. Set aside.

Reduce the heat of your Ooni oven to 800 °F (430 °C) using your infrared thermometer to check the temperature.

Pour the crushed tomatoes into a bowl. Season with salt and pepper and set aside.

Place the dough ball on a lightly floured work surface. Stretch the dough out to form a 30-centimeter (12-inch) base, taking care to gently expel the gas towards the edges (this will create a puffy, airy cornicione). Lay the dough over your lightly floured pizza peel.

Evenly spread the crushed tomatoes over your base, leaving about 2 ½ centimeters (1 inch) for the cornicione. Add the mozzarella, chicken pieces and potatoes, distributing them evenly across the dough.

Launch the pizza into the oven and bake for approximately 2 to 3 minutes, turning regularly with a turning peel for an even bake

Remove the pizza from the oven. Add the samurai sauce and asparagus to taste.

Cut into slices, serve and enjoy!