For the Brussels sprouts

1. Clean the Brussels sprouts and use a mandoline or sharp knife to cut the sprouts as thinly as possible.

2. In a medium saucepan, bring the salted water to a boil.

3. In a small bowl, mix the sprouts with olive oil and beet syrup and set aside.

For the caramelised onions

1. Preheat your Ooni oven to 250 °C.

2. Preheat your cast-iron skillet in the oven for 10 minutes.

3. Place the skillet back inside the oven for 10 to 15 minutes, stirring occasionally to prevent sticking, until the onions have sweated down and are translucent.

4. Remove with gloves and set aside.

For the pizza

1. Add blue cheese, shredded mozzarella and cream to a bowl and use a fork to thoroughly mix the ingredients until they are completely combined.

2. Raise the temperature of your oven, aiming for 350 °C to 400 °C on the baking stone inside.

3. Place a pizza dough ball on a lightly-floured work surface and push the air out from the center of the dough into the crust.

4. Take 2 spoonfuls of the cheese mixture and spread it outward in a thin layer from the centre of the pizza base towards the edge.

5. Slide the pizza off the peel and into the oven.

6. Remove from the oven and top with a sprinkle of flaky sea salt and drizzles of beet syrup and extra-virgin olive oil.

7. Slice, serve and enjoy! .