This would be an ‘ok’ pizza without the lemon oil but the citrus tang lifts the whole thing from ‘ok’ to ‘pretty freakin’ delicious!’ ….
To make the lemon oil, place all the ingredients in a pan and heat on low (barely simmering) for around 25 minutes. Leave to cool before discarding the garlic. Can be made up to four weeks in advance if kept chilled.
Open the dough ball into a pizza skin and top with the mozzarella, bacon lardons and fava beans. Drizzle over a little of the lemon oil and slide onto a peel.
Launch into Roccbox on high heat and bake for 60-90 seconds.
Pop the pizza onto a serving plate, drizzle over a little more lemon oil and finish with grated pecorino.
For the lemon oil;
1 Lemon, thinly sliced, seeds removed
4 Garlic Cloves, lightly crushed
235ml Olive Oil
Pinch Chilli Flakes
Pinch Caster Sugar
1 Neapolitan Dough Ball
55g Bacon Lardons, cooked
25g Fava Beans (Broad Beans)
Grating of Pecorino to finish