Step 1

Start by making the pizza dough. Add the sugar to your warm water and stir to dissolve. Next add the yeast, stir to combine and leave to activate for 10 minutes.

Step 2

Meanwhile, add the strong white bread flour and salt to a large bowl and stir to combine. Once your yeast is bubbly and alive add to your dry ingredients along with your olive oil.

Step 3

Bring together into a dough and turn out onto a floured work surface. Knead for 10-15 minutes or until nice and elastic.

Step 4

Lightly grease a large bowl and place your kneaded dough in the bowl. Cover and leave to prove for 1 hour or until doubled in size.

Step 5

Whilst you are waiting for that lovely dough to rise, get on with your BBQ sauce. Place a saucepan over a medium heat and add the oil, red onion and garlic. Cook for 5-6 minutes stirring occasionally.

Step 6

Next add the 2 tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp ground ginger, ½ tsp ground cinnamon, 1 tsp salt. Stir and toast the spices for 1-2 minutes.

Step 7

Add the ketchup, rice vinegar, light brown sugar, Knorr Vegatable Stock Pot and 300ml of hot water. Stir, bring to a simmer and cook for 20 minutes. Once cooked, puree in a blender. Set aside.

Step 8

Preheat the oven to 190C.

Step 9

Place your jackfruit, red onion, green pepper on a baking tray along with 6 tbsp of your BBQ sauce. Stir until your veggies are nicely coated with your BBQ sauce. Roast in the oven for 25 minutes. Once starting to char and nicely roasted pull the jackfruit, give everything a good stir and place into a bowl.

Step 10

When you are ready to cook your pizzas turn your oven up as high as it will go! Next simply remove your dough from the bowl, stretch into a rough sausage shape and divide the dough into four.

Step 11

Stretch the dough out thin into a pizza shape and top with passata, your jackfruit mix, pineapple chunks and lashings of cheese. Place onto a baking tray and bake for 8-10 minutes or until the bottom is crispy, the cheese is bubbling and the crust is charring.

Step 12

Once cooked top an extra drizzle of BBQ sauce, dried oregano and rocket. Serve & enjoy!