Spicy Chipotle Pulled Pork Pizzas

Nutrition per serve

Ingredients

• 300g corn kernels
• 200g pulled pork
• 20g chipotle in adobo sauce
• 2pcs sourdough pizza base
• 50g tomato paste
• 50g shredded cheese mix
• 1pcs tomato
• 1pcs jalapeno chilli
• 80ml smoky chipotle mayonnaise
• 50g mixed salad leaves
• 15ml white wine vinegar
• 3ml sugar
• 10ml extra virgin olive oil

Method

1. Step 1 — Start prep
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Drain and rinse the corn. Put the pulled pork and chipotle in a bowl and stir to coat.
2. Step 2 — Assemble pizzas
   Put the pizzas bases on the lined trays. Spread the bases with the tomato paste, then scatter over the pulled pork mixture, corn and cheese. Season with salt and pepper.
3. Step 3 — Bake pizzas
   Bake the pizzas, swapping the trays halfway, for 12-15 mins until golden.
4. Step 4 — Pickle jalapeno
   While the pizzas are baking, cut the tomato into wedges. Thinly slice the jalapeno, removing the seeds if less heat is desired. Combine 2 tsp white wine vinegar and ½ tsp sugar in a bowl. Add the jalapeno and toss to coat. Set aside to pickle, tossing occasionally, until needed.
5. Step 5 — Finish prep
   Put the chipotle mayonnaise and 1 tsp water in a bowl, season with salt and pepper and stir until smooth.
6. Step 6 — Dress salad and serve
   Combine 2 tsp extra virgin olive oil and 1 tsp white wine vinegar in a large bowl and season with salt and pepper. Add the salad leaves and tomato and toss to combine. Cut the pizzas into wedges, drizzle over the chipotle mayonnaise and scatter with the drained jalapeno. Take the pizzas to the table and serve with the salad.

Allergens

Sulphites, Gluten, Wheat, Milk, Egg, Soy