Ingredients:

  • 1 lb (450g) Boneless, Skinless Chicken Breast, trimmed
  • 1 Tbsp (15 ml) Olive Oil
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 3/4 cup (180 ml) Quality Smoky BBQ Sauce, divided
  • 1 ball (approx. 12-14 inches) Pizza Dough, room temperature
  • 1 cup (115g) Low-Moisture Mozzarella Cheese, shredded, divided
  • 1/2 cup (60g) Monterey Jack Cheese, shredded
  • 1 cup (150g) Canned Pineapple Tidbits, well-drained
  • 1/2 small (50g) Red Onion, thinly sliced
  • 2 Tbsp Fresh Cilantro, finely chopped, for garnish

Instructions:

  1. Season chicken breasts generously with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Sear chicken until internal temperature reaches 165°F (74°C)—about 5-7 minutes per side.
  2. Remove the chicken and allow it to rest for 5 minutes. Shred the chicken using two forks or chop into bite-sized cubes.
  3. Place shredded chicken back into the skillet (off heat). Add 1/2 cup (120 ml) of the BBQ sauce and toss until fully coated. Set aside.
  4. Place the pizza stone (or baking steel/inverted baking sheet) into the oven and preheat to 500°F (260°C). Allow the stone to heat for at least 30 minutes.
  5. Lightly flour your work surface and stretch the room-temperature dough into a 12 to 14-inch circle.
  6. Carefully transfer the dough to a pizza peel or parchment-lined baking sheet dusted with cornmeal or semolina.
  7. Using the back of a spoon, spread the remaining 1/4 cup (60 ml) of BBQ sauce evenly over the dough, leaving a 1-inch border for the crust.
  8. Sprinkle 1 cup of the mozzarella and all the Monterey Jack evenly over the sauce.
  9. Distribute the sauced chicken, the well-drained pineapple tidbits, and the thinly sliced red onion evenly across the pizza.
  10. Carefully slide the pizza onto the hot stone/steel. Bake for 12 to 15 minutes, or until the crust is golden brown, the cheese is bubbling, and the toppings are lightly caramelised.
  11. Remove the pizza from the oven. Let it rest for 5 minutes. Garnish liberally with fresh cilantro. Slice and serve immediately.