½ cup BBQ sauce
½ cup tomato passata
4 store-bought pizza bases
250g mozzarella cheese, coarsely grated
1 x Riverview Roast Pork, diced (meat only)
1 green capsicum, thinly sliced
½ small red onion, thinly sliced
200g cherry tomatoes, halved
2 tbs extra virgin olive oil, to serve
fresh coriander leaves, to serve
sea salt & black pepper
Preheat oven to 200°C and place 2 large baking trays in oven to heat up.
Combine BBQ sauce and passata in a small bowl and spread over the pizza bases, leaving a 2cm border around the edges.
Sprinkle with the mozzarella cheese then top with pork, capsicum, onion, tomatoes and season with salt and pepper.
Carefully transfer pizzas onto hot baking trays and bake for 8-10 minutes, or until golden and crisp on the edges. Top with coriander and drizzle with extra virgin olive oil. Serve immediately.