Tropical Chicken Recipe

preheat

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while preheating. If using a pizza pan, lightly oil or line it.

On a lightly floured surface, stretch or roll the pizza dough to a 12" round. Transfer to a piece of parchment or a lightly floured pizza peel/pan. Brush the outer 1/2" of the edge with 1 tsp olive oil to help brown the crust.

make roux

In a small saucepan over medium heat, melt 2 tbsp butter. Add the 2 tsp minced garlic and cook 30 seconds until fragrant but not browned. Sprinkle in 1 tbsp flour and whisk for 30–60 seconds to cook the raw flour taste.

finish sauce

Slowly whisk in 1 cup whole milk and 1 tbsp heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until slightly thickened, about 3–5 minutes. Remove from heat and stir in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp lemon zest (optional). Taste and adjust seasoning. The sauce should be spreadable but not too thin; if too thick, thin with up to 2 tbsp milk.

Let the sauce cool slightly so it spreads evenly on the dough without making it soggy.

prepare chicken

Slice 8 oz chicken into 1/2" strips or bite-sized pieces. In a bowl, toss chicken with 1 tsp olive oil, 1 tsp smoked paprika, 1 tsp chili powder, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

cook chicken

Heat a 10" skillet over medium-high heat. Add a small drizzle of oil if needed and add the seasoned chicken in a single layer. Cook without moving for 2–3 minutes to get color, then stir and continue cooking until cooked through (internal temperature 165°F / 74°C), about 4–6 minutes total depending on piece size. Remove from pan and let rest 3 minutes, then roughly chop if needed into bite-sized pieces for topping.

Spread a thin, even layer (about 1/2–3/4 cup) of the warm-but-not-hot Alfredo sauce over the stretched dough, leaving the oiled rim exposed.

Evenly distribute 1.5 cups shredded mozzarella over the sauce, leaving surface for other toppings.

Scatter the spicy chicken pieces across the pizza, then distribute the 3 chopped bacon strips and the 3 oz chopped pineapple evenly.

Sprinkle 1/2 cup shredded sharp cheddar over the top, and add 2 tbsp thinly sliced red onion if using. If you like more heat, sprinkle 1/4 tsp red pepper flakes.

Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbling and starting to brown. Baking time depends on oven and stone/pan.

Remove pizza from the oven and let rest 2–3 minutes. Garnish with 1 tbsp chopped cilantro or parsley. Slice and serve hot.