Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Peel the carrot into ribbons with a vegetable peeler. Thinly slice the jalapeno (see Make it milder). Coarsely grate the cheese. Combine ½ tsp barbecue seasoning, 2 tbs mayonnaise and 2 tsp water in a bowl and season with salt and pepper.
Step 2 — Cook barbecue pork
Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the pork mince, stirring, for 3 mins or until browned. Add 2 tsp tomato paste, remaining barbecue seasoning and 2 tsp water, season with salt and pepper and cook, stirring, for 30 secs or until combined. Remove the pan from the heat.
Step 3 — Bake pizzas
Put 2 pita* on the lined tray and spread with the remaining tomato paste. Top with half the carrot, then the pork mixture. Scatter over the cheese and bake for 8-10 mins until the bases are crisp and the cheese is melted.
Step 4 — Make cowboy candy
Meanwhile, heat 2 tsp olive oil in a small saucepan over medium-high heat. Cook the jalapeno, stirring, for 3 mins or until softened. Add 1 tbs sugar, 1 tsp white wine vinegar and 1 tbs water and bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 3 mins or until most of the liquid is evaporated and the jalapeno is translucent. Remove from the heat.
Step 5 — Serve up
Combine 1 tsp olive oil and ½ tsp white wine vinegar in a bowl and season with salt and pepper. Add the remaining carrot and toss to coat. Cut the pizzas into wedges. Top with the carrot, drizzle with the barbecue mayonnaise, scatter with the jalapeno cowboy candy and enjoy!
Step 6 — Make it milder
Jalapeno chillies have a mild heat; remove the seeds if less heat is desired. If someone in your household prefers no spice, omit the jalapeno cowboy candy (see Step 4) or serve it at the table instead.