Island Bbq Pizza Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it or sprinkle with semolina/cornmeal.

Stretch or roll the pizza dough to a 10–12 inch round (or place one store-bought flatbread on the prepared sheet). Brush the top lightly with 1 tablespoon olive oil to help crisp and brown the crust.

If your pineapple BBQ sauce is thick, stir in up to 1 teaspoon hot water to loosen so it spreads easily. Taste and adjust: add a pinch of salt if needed.

Spread 3 tablespoons of pineapple BBQ sauce evenly over the prepared dough/flatbread, leaving a 1/2-inch border for the crust.

Evenly distribute 1 cup shredded cooked chicken over the sauced surface.

Scatter the 1 cup diced pineapple evenly across the pizza so you get pineapple in each slice.

Sprinkle the chopped crisp bacon slices evenly over the top.

Reserve about 1 tablespoon sliced scallions to finish after baking; sprinkle the remaining scallions over the pizza before cheese.

Combine the shredded mozzarella (1.5 cups) and sharp cheddar (1/2 cup) and sprinkle evenly over the pizza, covering toppings but leaving the crust edge.

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake 8–12 minutes, until the crust is golden and cheese is bubbly and starting to brown. Baking time varies by oven and thickness of dough—check at 8 minutes.

Remove the pizza from oven. Immediately sprinkle the reserved scallions and optional chopped cilantro/parsley over the hot pizza. Add a light pinch of red pepper flakes if using, and finish with 1/8 teaspoon black pepper and 1/4 teaspoon salt if desired.

Let the pizza rest 2–3 minutes, then slice into 6–8 pieces and serve hot.