Topped with pulled pork, pancetta, juicy pineapple & BBQ sauce, this pizza is sure to become a firm family favourite. We prefer homemade pizza bases but good quality bought ones are just as good - add a handful of rocket leaves & a drizzle of chilli oil for an extra spicy kick. Amounts are just a guide - add more or less depending on your taste.
- Magills Slow-Cooked Pulled Beef
- 2 good quality Pizza Bases
- 8 Tbsp BBQ Sauce - [We used Delmaine Smoked Manuka]
- Fresh Pineapple cut into 3-4cm x .5cm chunks [tinned is fine too]
- 4 pieces thin sliced Proscuitto
- Fresh Mozzarella or Boconcini
- Sea Salt
- Rocket leaves
- Chilli Oil optional
Heat your oven to 230c if using a thin base, or 200c if using a thicker one as pictured - if you have a pizza stone heat this also. If not, lay your pizza base on a tray sprinkled with a dusting of semolina flour [or a light dust of plain flour is fine].
Spread 4 tablespoons of BBQ sauce evenly on your pizza base.
Evenly add Magills Pulled Pork and the pineapple pieces.
Tear up a couple of slices of the prosciutto and add to the pizza. Top with torn pieces of mozzarella [grated is fine also].
Place in the oven for 6-8mins for a thin based pizza, or 10-12 minutes for a thicker one or until the cheese is bubbling and beginning to brown in places.
Remove from oven and top with a handful of rocket leaves, a sprinkle of sea salt and a drizzle of chilli oil.