Tropical Chicken Pizza Recipes

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

Steps:

• In a large skillet over medium heat, brown chicken in 2 tablespoons oil; remove and set aside. , In the same skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, pineapple, water chestnuts, pineapple juice, hot pepper, salt and pepper. , Return chicken to the pan; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add peas and chives; cover and simmer for 10-15 minutes or until peas are tender and chicken juices run clear. Thicken pan juices if desired. Serve with rice. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.

Steps:

• STEP ONE : PREPARING THE DOUGH.
• Pour warm water into mixing bowl and add yeast. Stir to completely dissolve the yeast. Wait five minutes for yeast to activate.
• Add coconut sugar crystals and sea salt to the bowl and stir until dissolved.
• Add flour (I use Whole Grain Robin Hood Best For Bread) to bowl and fold until well combined, adding olive oil during the process to assist in folding.
• Remove dough from bowl and place onto a floured counter top. With floured hands, knead the dough and fold it under from top to bottom in a rolling motion with your hands to form a round ball.
• Grease a non-metal bowl with olive oil, place round dough in and cover bowl, placing it aside to rise.
• STEP TWO : PREPARING THE ALFREDO SAUCE.
• In a saucepan combine butter, whipping cream, and cream cheese. (Sauce can be thickened with additional cream cheese).
• Simmer until all is melted and mixed well.
• Add the Parmesan cheese and garlic powder.
• Season to taste with freshly ground pepper.
• Simmer for 15 minutes on low heat.
• Rapidly cool the sauce to thicken prior to spreading over the dough in a later step.
• STEP THREE : PREPARING THE TOPPINGS.
• Remove the skin and de-bone the meat from the roasted chicken. I use one of the ready-to-go chickens at the supermarket. Cut up into bite sized pieces and place in a bowl.
• Add cayenne pepper sauce to the chicken (I use Frank's RedHot) in an amount to desired taste and marinate.
• Cut and core the fresh whole pineapple into bite sized chunks and put aside in a bowl.
• STEP FOUR : ASSEMBLING THE PIZZA.
• Pre-heat the oven for 450 degrees.
• Lightly grease a 14" deep-dish pizza pan with olive oil and place the dough top side down in the centre of the pan. Dough should have nearly doubled in size during the rising period of 30 - 60 minutes.
• Push dough out to the edges of the pan using your fingers starting in the centre and working out toward the outside of the pan, rotating the pan as you go to work it to the edges.
• Spread Alfredo Sauce over the dough in the amount that you would like. There will be a fair amount of sauce left over for most people.
• Spread entire package of Kraft Pizza Mozzarella - Cheddar Shredded Cheese over the Alfredo Sauce.
• Place desired amount of marinated chicken, entire package of crumbled bacon, and desired amount of fresh pineapple chunks over the top of the pizza.
• Sprinkle desired amount of parmesan cheese over top of the chicken, bacon, and pineapple.
• Bake in 450 degree oven for approximately 20 minutes, adjusting for oven style / age.
• Broil on top rack for short period after baking to brown up the top, if desired.

Steps:

• Preheat Oven to 350 Degrees Celcius.
• Take the Pizza Dough and cover it evenly with the Alfredo Sauce.
• Mix the Cheddar and Mozerella Cheese and spread evenly over the sauce.
• Cover cooked Chopped Chicken with Hot sauce.
• Place the chopped chicken over the cheese.
• Place the pineapple and chopped bacon on top of the pizza.
• Place the pizza in the oven and cook until the bacon is cooked.

Steps:

• For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.

Steps:

• Preheat oven to 450°. Grease a 14-in. pizza pan; sprinkle with cornmeal. On a floured surface, roll dough into a 13-in. circle. Transfer to prepared pan; build up edges slightly. Sprinkle with cheese, chicken and bacon. Bake until crust is lightly browned, 10-12 minutes., Meanwhile, place romaine and arugula in a large bowl. In a small bowl, combine mayonnaise, lemon juice, lemon zest and pepper. Pour over lettuces; toss to coat. Arrange over warm pizza. Top with tomato, avocado and basil. Serve immediately.