Chipotle Pork Pizzas with Woodstock Bourbon BBQ Sauce

Steps

1. oven to 220°C. Preheat two oven trays (or pizza stones if you have them).
2. In a medium bowl, combine pork mince, Worcestershire sauce, salt and tomato sauce and set aside. In another small bowl, combine chipotle sauce, tomato paste, sweet chilli sauce and olive oil. Set both aside.
3. Cut one pizza base in half. Lay two sheets of baking paper on a bench or flat surface and place one and one half pizza bases on top.
4. Divide tomato paste mixture between bases and spread evenly to cover. Sprinkle grated cheese evenly between bases. Use a spoon to scoop balls of pork mince mixture and divide evenly between pizzas. Sprinkle over courgette and first measure of red onion.
5. Lift paper up with pizzas on top, 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 12–14 minutes, until bases are crisp and golden around the edges. Swap trays halfway to ensure even cooking.
6. While pizzas are cooking, prepare slaw. Thinly shred cabbage until you have about 2 cups worth; peel and grate carrots; thinly slice second measure of red onion (if using). Toss all in a large bowl with mustard, sweet chilli sauce and a drizzle of olive oil until combined.
7. Cut each whole pizza into 6-8 slices, and each half pizzas into 3-4 slices. Divide pizza slices between plates and drizzle over Woodstock Bourbon BBQ sauce. Serve with a good handful of shredded slaw on the side.