Rub the brisket with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper.
Place into a slow cooker with the beef stock and BBQ sauce.
Cook on LOW for 6–8 hours or HIGH for 4 hours until the brisket is tender and shreds easily. Oven option: Cover tightly with foil and cook at 160°C(fan 140°C)for 3½–4 hours.
Remove the brisket from the pot and shred with two forks.
Mix with a few spoonfuls of the cooking juices and a little extra BBQ sauce.
Preheat oven to 220°C (fan 200°C)/ Gas mark 7.
Spread each pizza base with a thin layer of BBQ sauce, scatter with mozzarella, and add generous spoonfuls of the pulled brisket.
Bake for 8–10 minutes until the cheese is bubbling and the edges are crisp.
Drizzle with hot honey. Add rocket leaves and quick-pickled red onion.
Serves: 4
Cook: 4 hrs 10 mins
