Roll out the prepared dough ball as thinly as possible
Place in the base on the outdoor oven for 30 seconds before turning a couple of times and removing after approx 1 minute
Allow the base to cool
Wait for the oven to cool to around 130 degrees
Spoon a good quality lemon curd over the base quite thickly - this should take around 3 table spoons of curd. Take the lemon curd as close to the edges as possible.
Whisk the egg whites in a clean bowl and gradually add the caster sugar until the meringue forms stiff peaks and is really glossy then add the vanilla extract and whisk for a couple of seconds more to combine. Layer the meringue over the top of the lemon curd
Place back into the outdoor oven for approx 50 seconds then turn to evenly brown the meringue. Remove once browned which will be approx 1.5 to 2.5 minutes.
Leave to cool for around 5 minutes before slicing and serving. The lemon curd will be like molten lava when removed so please wait otherwise you could burn yourself (or your mouth!)
The best lemon curd to use is the Sicilian Lemon curd available from the premium ranges of most supermarkets. The oven MUST be cool when returning the completed pizza otherwise the meringue will burn and ignite!
1 pizza dough ball (using our dough recipe) or 1 shop bought pizza base
3 heaped TBS of lemon curd (Sicilian preferably)
3 Large egg whites
175g caster sugar
1/2 tsp vanilla extract