BBQ Pulled Pork Pizza

Take 500 g of ready-made pizza dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 30 minutes. Cold dough tears rather than stretches, so let it relax fully before shaping.

Thinly slice the red onion into rings, thinly slice the jalapeño, and roughly chop the fresh coriander. Grate the mozzarella if not pre-grated. Set everything aside.

Warm 400 g of ready-made pulled pork in a pan over medium heat until heated through, then toss it with 100 ml of the BBQ sauce and the apple cider vinegar so every shred is coated.

Place a large baking tray or pizza stone in the oven and preheat to 250°C (230°C fan) for at least 30 minutes.

Take one dough ball and stretch or roll it on a floured surface into a 30–32 cm round approximately 4–5 mm thick.

Slide the dough onto a sheet of baking parchment, brush the surface with the remaining 100 ml BBQ sauce, leaving a 2 cm border, then scatter the grated mozzarella evenly over the top.

Pile the sauced pulled pork over the cheese, then distribute the red onion rings and jalapeño slices on top.

Transfer the pizza (on its parchment) onto the hot baking tray or stone and bake for 12–14 minutes until the crust is golden and charred at the edges and the cheese is bubbling and beginning to blister.

Remove from the oven, scatter with fresh coriander, slice into 8 pieces and serve immediately.