Protein-crust Pizza with Butternut Pumpkin, Bacon, and Caramelised Onion

Prepare your pizza dough ahead of time, leaving at least 6 hours, or ideally overnight before you’re ready to cook.

In a small bowl, add the yeast, ½ tsp sugar, and 50g (1.7oz) warm water and stir to combine. Let the yeast proof for 5-8 minutes until the mix has doubled in volume.

Coat a large bowl with olive oil and set aside. In another small bow, combine the olive oil, honey, and sea salt. Stir and set aside.

In a food processor, add the Kodiak Cakes Buttermilk Power Cakes mix, flour, proofed yeast, and oil mix. Pulse 5 times to combine the ingredients. Add the remaining water and continue pulsing until the dough comes together, forming a ball. If the dough seems too sticky, add small amounts of flour until smooth.

Place the dough in the oiled bowl and cover with plastic wrap. Leave to rise in a warm place for 45-60 minutes, or until doubled in size.

Remove the plastic wrap and punch down into the centre of the dough with your fist. Turn the dough onto a floured surface and knead a few times. Divide the dough by four and form into balls. Leave the balls in a proofing tray or baking tray covered with plastic. Refrigerate for 2 hours, or overnight. Make sure to bring the dough to room temperature before stretching. (you can keep any leftover dough in the refrigerator for up to 2 days).

Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

In a medium sized bowl, combine the ricotta, parmesan, olive oil, garlic, red pepper flakes, and salt.

Using a small amount of flour, dust your Ooni pizza peel. Stretch your pizza dough ball out and lay it out on your pizza peel. With a large spoon or rubber spatula, spread an even layer of the cheese mix across the base of the pizza. Top with mozzarella, butternut pumpkin, bacon, and caramelised onion. Finish with a few torn sage leaves.

Slide the pizza off the peel and into your Ooni pizza oven. Cook for 60 seconds, turning halfway through. Remove the cooked pizza and top with a generous drizzle of balsamic glaze. Slice and serve hot!