Homemade BBQ Chicken & Pineapple Pizza

Ingredients:

For the Dough (or use store-bought pizza dough):

• 2¼ tsp (1 packet) active dry yeast

• 1 tsp sugar

• ¾ cup warm water

• 2 cups all-purpose flour (or bread flour for extra chew)

• 1 tsp salt

• 1 tbsp olive oil

For the Toppings:

• ½ cup BBQ sauce (your favorite kind)

• 1 cup cooked chicken breast, shredded or diced (grilled or rotisserie works great)

• 1 cup mozzarella cheese, shredded

• ¼ cup red onion, thinly sliced

• ½ cup pineapple chunks (fresh or canned, drained)

• Optional: cilantro, chopped (for garnish)

• Optional: a sprinkle of red pepper flakes for a kick

Instructions:

Make the Dough:

1. In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. Stir in flour, salt, and olive oil. Knead for 5–7 minutes until smooth.

3. Cover and let dough rise in a warm spot for 45–60 minutes or until doubled in size.

Shortcut: Skip this step with a ball of store-bought dough!

Preheat Oven:

• Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside for best crust.

Assemble the Pizza:

1. Roll out dough on a floured surface into a 12–14 inch circle.

2. Transfer to a piece of parchment paper for easy handling.

3. Spread BBQ sauce over the dough, leaving a ½-inch border.

4. Layer with chicken, cheese, red onion, and pineapple.

5. Carefully transfer pizza (on parchment) onto the hot baking stone/sheet.

Bake:

• Bake for 12–15 minutes or until the crust is golden and the cheese is bubbly.

Finish:

• Let cool slightly. Sprinkle with chopped cilantro and red pepper flakes if using. Slice and serve!

Tips & Twists:

• Add bacon crumbles or jalapeños for more flavor.

• Make it gluten-free with a cauliflower crust or gluten-free dough.

• Swap mozzarella for smoked gouda for a deeper BBQ flavor.