Bbq Chicken Pineapple Pizza Recipes

Steps:

• Put an inverted baking sheet or pizza stone in the oven and preheat to 475 degrees F. Line another inverted baking sheet with parchment paper. Brush the dough with the olive oil and center it on the parchment. Cover with another piece of parchment; set aside.
• Heat a grill pan over medium-high heat. Grill the pineapple rings until marked, about 4 minutes per side. Transfer to a plate. Grill the scallion whites, turning, until charred, about 4 minutes. Transfer to the plate with the pineapple.
• Combine the barbecue sauce and tomato in a small bowl. Stretch the pizza dough to 10 by 14 inches on the parchment; spread the barbecue sauce mixture on top. Sprinkle with the pepper jack and muenster cheese and top with the grilled pineapple, ham and scallion whites and greens.
• Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, about 15 minutes. Transfer the pizza to a cutting board and slice.

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done. Cool slightly.
• Spread pizza crust with barbecue sauce; top with chicken, pineapple and onions. Sprinkle with cheese. Place crust directly on middle oven rack.
• Bake 15 to 18 min. or until cheese is melted and edge of crust is golden brown.

Steps:

• 1. Press the dough into a 14-inch circle on a baking sheet. Spread barbecue sauce evenly over the crust and cover with some of the shredded cheese. Top with chicken, onion, sweet pepper, pineapple and the rest of the cheese.
• 2. Bake in a 500 degrees oven for 12 to 15 minutes or until cheese is melted and crust is golden brown.

Steps:

• Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
• Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.
• While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).
• Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.
• Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.
• Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.