For the pizza dough, sieve the flour into a large bowl then stir in the yeast and salt. Make a well in the flour and pour in the warm water and olive oil and bring together with your hands. If the dough is too sticky add extra flour and if it’s too dry add extra water until the dough comes together in a ball.
Knead the dough on a flour-dusted surface for a few minutes until you have a smooth, springy dough. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise until doubled in size, about an hour or so or until needed.
In the meantime, combine all the BBQ sauce ingredientsin a bowl and season well with salt and freshly ground black pepper. Set aside.
Heat a splash of olive oil in a large frying pan over a medium-high heat and evenly brown the minced beef. Stir in the garlic and cook for a further minute.
Pour in 1/2 of the BBQ sauce and the remaining beef stock and cook for about 15 minutes or until thickened. Season with salt and freshly ground black pepper and set aside.
Divide the dough in 4 to 6 balls (depending on the size pizzas you want), sprinkle some flour on a clean surface and roll out thin pizza bases, about 0.5cm thick. Transfer the bases
Evenly spread the minced beef overthe pizza bases and scatter over the mozzarella cheese, pineapple triangles and red onion slices.
Bake the pizzas in the pre-heated oven for about 10 to 15 minutes or until the cheese has melted and the bases are golden and crispy.
Garnish the pizza with wild rocket leaves and drizzle over the remaining BBQ sauce. Serve whilst hot.