2) Top the pizza with barbecue sauce, to within 1cm of the edges. Top with the onions, prawns, turkey bacon, olives and both cheeses. Bake for 10 to 12 minutes, until the cheese melts and the crust is golden brown.
3) Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the sultanas and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl.
4) Serve the salad with the hot pizza.