Pulled Pork and Pineapple Pizzas

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, May 14, 2017.

A quick and tasty midweek meal.

Ingredients

70g tomato paste
2 tablespoons olive oil
3 GF pizza bases
½ red onion, thinly sliced
½ capsicum, core and seeds removed and diced 1cm
300g pulled pork, crumbled into 1-2cm pieces
1 can pineapple pieces, drained well and cut in half (reserve 2 teaspoons juice)
3 tablespoons GF sweet chilli sauce
1½ cups grated Colby cheese

oven to 220°C. Preheat two oven trays (or two pizza stones if you have them).
Mix tomato paste and oil together in a small bowl, until combined. Cut one pizza base in half. Lay 2 sheets of baking paper on bench and top each with one and a half pizza bases. Drizzle a little olive oil into a small bowl and rub oil around the outside of each base in a 1cm frame.
Evenly spread tomato mixture between bases, leaving an edge for the crust. Evenly sprinkle onion, first measure of capsicum, pulled pork and pineapple pieces over pizzas. Drizzle over sweet chilli sauce, sprinkle over cheese and season with salt and pepper. Finely
Carefully lift baking paper with pizzas on top and place one and a half pizzas on each preheated tray, then carefully slide baking paper away (use a fish slice to help with this).
Cook pizzas for about 15 minutes, until bases are crispy and golden. Swap trays halfway during cooking. While pizzas are cooking, combine mayonnaise, reserved pineapple juice, vinegar and mustard in a large bowl.
Finely shred lettuce; grate carrot; dice second measure of capsicum 1cm. Toss all in bowl with mayonnaise mixture until coated. Season to taste with salt and pepper.
slice whole pizzas into 6 pieces and half pizzas into 3 pieces. Divide slices between plates and serve iceberg slaw on the side.