Cheesy Bacon & Pineapple Pizzas with Ribbon Salad

Steps

1. Preheat oven to 220°C. Preheat two oven trays. Alternatively preheat two pizza stones (if you have them). Lay two sheets of baking paper on bench. Cut one pizza base in half. Place one and a half bases on each sheet of baking paper.
2. Dice bacon 1cm; thinly slice tomato; drain and roughly chop pineapple; thinly slice onion (if using). Set all aside. Heat a dry fry-pan on medium-high heat and cook bacon for 3-4 minutes, until browned.
3. While bacon is cooking, mix tomato paste with chopped tomatoes in a small bowl. Spread tomato mixture over each base and evenly top with cheese, tomato, pineapple, cooked bacon and onion (if using). Crumble over feta and season with pepper.
4. Carefully lift baking paper, with pizzas on top, and place on preheated tray, then gently slide baking paper away (use a fish slice to help with this). Cook pizzas for 10-12 minutes, until bases are crispy and golden around the edges. Swap position of trays halfway to ensure even cooking.
5. While pizzas are cooking, prepare salad. Mix oil, honey and vinegar together in a large bowl. Peel carrots and cucumber into ribbons, stopping when you reach the cucumber seeds. Add to bowl with dressing and toss to combine. Season to taste.
6. To serve, drizzle BBQ sauce (if using) over pizzas, cut into wedges and divide between plates. Serve ribbon salad on the side.