2 x 220g balls raw pizza dough 

1 red pepper

2 x 400g tins jackfruit

2 tbsp olive oil, plus extra for drizzling

1 bottle reggae Reggae jerk sauce

Plain flour for dusting

175g grated mozzarella

1 red onion

1 jalapeno chilli

200g diced pineapple (optional)

Olive oil for drizzling

To serve:

140g mixed leaf salad

1. Defrost the dough if frozen, according to the packet instructions, and allow to come to room temperature.

   Cut the red pepper into slim strips and discard the seeds. Drain the jackfruit. 

   Heat the oil in a large saucepan and add the pepper and jackfruit. Cook for 5 minutes, stirring frequently to break the jackfruit down. Stir in the Reggae Reggae jerk sauce and cook for 10 minutes with the lid on, stirring occasionally until you have a thickened consistency and the jackfruit. 

   Preheat the oven to 240C/220C fan.

   Dust the worktop and 2 baking sheets with flour. Press or roll out each piece of the dough to 25-30cm diameter and transfer to the baking trays. Spread the pulled jackfruit on top of the dough. Scatter over the cheese. Thinly slice the red onion and jalapeno and scatter over the pizzas. Finally add the pineapple if using, a twist of black pepper and drizzle with a little olive oil.

   Bake in the oven for 12-14 minutes until golden and bubbling. 

   Serve cut into wedges with the mixed salad on the side.