Pineapple Express Pizza Recipe

Preheat and prepare dough

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly flour a work surface with 1/4 cup flour. Stretch or roll the pizza dough into a 12-inch round (about 10–12 oz dough ball) to desired thickness. Transfer to a pizza peel or an inverted baking sheet dusted with flour or cornmeal.

Brush the outer 1/2-inch of the dough lightly with 1 tablespoon olive oil to help the crust brown and become crisp.

Layer sauces

Spread 1/2 cup signature pizza tomato sauce evenly over the dough, leaving the oiled rim bare (about 1/2-inch). Spoon 2 tablespoons of the smoky BBQ sauce into a small bowl and thin slightly with 1 teaspoon warm water if too thick; reserve 2 tablespoons for final drizzle.

Prepare chicken

In a small bowl combine 1 cup cooked shredded chicken with 2 tablespoons of the thinned smoky BBQ sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss until chicken is evenly coated.

Evenly sprinkle 2 cups shredded mozzarella over the sauced dough. Distribute the BBQ-coated chicken across the cheese in an even layer. Scatter 3/4 cup pineapple chunks and 1/4 cup thinly sliced red onion evenly over the pizza.

Bake the pizza

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 6 minutes if your oven has hot spots, until the crust is golden and cheese is bubbling and lightly browned.

Final drizzle and garnish

Remove the pizza from the oven and let rest 1–2 minutes. Drizzle the reserved 2 tablespoons plus an additional 2 tablespoons (total about 4 tablespoons) of smoky BBQ sauce in a thin zigzag over the pizza using a spoon or squeeze bottle. Sprinkle chopped cilantro or parsley (2 tablespoons) if using. Let sit 1 minute, then slice and serve.