Detroit-Style Hawaiian BBQ Chicken Pizza
Yield: 12
Jess Bentley
@SliceofJess
00:15
Prep
00:20
Cook
00:35
Total Time
Ingredients & Directions
Directions
Chicken Pizza
1.5 cups
2 tablespoons
olive oil (or more as needed)
16 oz
pizza dough, room temperature
8 oz
Monterey jack cheese, cut into squares
4 oz
Munster cheese, cut into smaller slices
1/4
small red onion, thinly sliced
8 oz
canned pineapple chunks, drained
fresh jalapeno slices, optional to taste
1 cup
prepared BBQ sauce of choice
2-3 tablespoons
fresh cilantro leaves, or to taste
1 tablespoon
crushed red pepper flakes, optional to taste
- Season and cook 2 chicken breasts in a large skillet (or other preferred method) until internal temperature has reached 165°F.
- Once cooked, chop into smaller chunks and set aside.
- Preheat oven to 550°F.
- Drizzle olive oil into the pizza pan and spread to coat all sides.
- Press the pizza dough into the pan until it has covered the entire bottom. It will be a square shape.
- Evenly spread the chicken chunks over the top of the dough. Then layer with the two cheeses, red onion, and pineapple chunks. Add jalapeño slices, if desired.
- Bake for 15 - 20 minutes, or until golden brown.
- Allow the pizza to cool for a few minutes and then carefully slide the pizza onto a cutting board with a spatula. Drizzle with BBQ sauce and cut into squares.
- Enjoy immediately with fresh cilantro and optional red pepper flakes as a garnish.
Recipes Notes from Jess:
- Adding pineapple to pizza can be pretty controversial for some pizza enthusiasts. If you’re not a fan, simply omit it from this recipe. She promises that this will still be a drool-worthy recipe without our sunshine sweet fruit friend.
- Leftovers can be kept refrigerated, in a covered container or aluminum foil, and consumed within the next couple days. She reheats it in an air fryer, 10 minutes at 350°F. Depending on which air fryer you have, cooking times may vary.
- For more detail on the Detroit-style and the pan Jess uses, check out her blog on her blog.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Detroit-Style Hawaiian BBQ Chicken Pizza
Jess Bentley
@SliceofJess
Yield: 12
00:15
Prep
00:20
Cook
00:35 Total Time
Ingredients
Directions
Chicken Pizza
1.5 cups
2 tablespoons
olive oil (or more as needed)
16 oz
pizza dough, room temperature
8 oz
Monterey jack cheese, cut into squares
4 oz
Munster cheese, cut into smaller slices
1/4
small red onion, thinly sliced
8 oz
canned pineapple chunks, drained
fresh jalapeno slices, optional to taste
1 cup
prepared BBQ sauce of choice
2-3 tablespoons
fresh cilantro leaves, or to taste
1 tablespoon
crushed red pepper flakes, optional to taste
- Season and cook 2 chicken breasts in a large skillet (or other preferred method) until internal temperature has reached 165°F.
- Once cooked, chop into smaller chunks and set aside.
- Preheat oven to 550°F.
- Drizzle olive oil into the pizza pan and spread to coat all sides.
- Press the pizza dough into the pan until it has covered the entire bottom. It will be a square shape.
- Evenly spread the chicken chunks over the top of the dough. Then layer with the two cheeses, red onion, and pineapple chunks. Add jalapeño slices, if desired.
- Bake for 15 - 20 minutes, or until golden brown.
- Allow the pizza to cool for a few minutes and then carefully slide the pizza onto a cutting board with a spatula. Drizzle with BBQ sauce and cut into squares.
- Enjoy immediately with fresh cilantro and optional red pepper flakes as a garnish.
- Adding pineapple to pizza can be pretty controversial for some pizza enthusiasts. If you’re not a fan, simply omit it from this recipe. She promises that this will still be a drool-worthy recipe without our sunshine sweet fruit friend.
- Leftovers can be kept refrigerated, in a covered container or aluminum foil, and consumed within the next couple days. She reheats it in an air fryer, 10 minutes at 350°F. Depending on which air fryer you have, cooking times may vary.
- For more detail on the Detroit-style and the pan Jess uses, check out her blog on her blog.
