Pulled Pork Pizza
Preheat the oven with a pizza stone inside to 240–250°C for at least 30 minutes. Stretch the pizza dough into a 12-inch round, leaving the edges slightly thicker than the centre. Lightly brush the edges with chilli oil from Angry Rooster Original Chili Crunch. Spread the BBQ sauce over the dough, then add the mozzarella, provolone, pulled pork, and sliced red onions. Transfer the pizza to the hot stone and bake for 8–12 minutes until the cheese is melted and the crust is golden brown. Let the pizza rest on a wire rack for 1 minute, then spoon Angry Rooster Original Chili Crunch over the top. Sprinkle with chopped coriander, slice, and serve.
