Boneless brisket (Can be substituted with boneless beef shin or beef chuck roast).
Pre-heat the oven to 160°C/320°F.
Place the beef brisket in an oven-proof dish. Combine the marinade ingredients and pour over the beef. Cover with tinfoil and cook in the oven for 3 hours, turning the beef half way through cooking.
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.
Once the beef is ready, remove from the oven and adjust the oven temperature to 220°C/430°F.
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 onto pre-heated, floured baking trays.
Smear the herbed tomato sauce onto the pizza bases and sprinkle on most of the grated mozzarella cheese (keeping some for later).
Using two forks, pull the beef brisket apart to create a shredded texture. Arrange the pulled beef on the pizza bases with the carrots and red onion.
Cover with the remaining grated mozzarella cheese and season with salt and pepper to taste.
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 spring onion, coriander leaves, red chillies and a squeeze of fresh lime juice. Serve whilst hot.