To make the marinade/sauce: In a medium bowl, stir to together soy sauce, sesame oil, brown sugar, red pepper, garlic, BBQ sauce and pineapple juice. Reserve ½ cup of sauce. Marinate pork chops in remaining sauce for at least 1 hour or overnight.

To make the dough: Pour warm water into large bowl and add yeast; stir until yeast is dissolved. Add flour to water and yeast mixture, and use a wooden spoon to mix flour in until it becomes shaggy. Turn dough out onto a floured surface, and knead dough about 10 times until it forms a slightly tacky ball of dough. You sprinkle extra flour on the dough while kneading if it becomes too sticky. Place dough ball into a large bowl lightly coated with olive oil; cover with a kitchen towel. Let rise for 1 hour.

After pork chops have been marinated, lightly grease a large frying pan with oil and heat to medium-high. Cook pork chops about 3-4 minutes per side or until no pink juice remains. Turn off the heat, and cover pan with a lid; let sit while you prepare the rest of the pizza.

Stir 1 tablespoon of cornstarch into reserved cup of sauce until dissolved. Pour sauce mixture into a small saucepan and cook on medium-high, stirring continuously until sauce thickens slightly, about 4-5 minutes.

Prepare all of your pizza toppings as stated in the ingredients list. Remove pork chops from pan and cut meat into thin slices.

Preheat oven to 450 degrees F.

Using a lightly floured rolling pin, roll out dough ball on a floured surface into a 12-inch pizza.

Transfer pizza dough onto parchment lined pizza or baking sheet. Spread sauce onto dough and top with mozzarella cheese, cheddar cheese, pork chop, pineapple, red onion, and jalapeño.

Bake pizza for 12-15 minutes until crust is golden brown. Garnish with cilantro and shredded carrots if desired.