Quarry Recipe

Preheat and prepare

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil it and set aside.

On a lightly floured surface, stretch or roll the pizza dough to a 12–14" round (or desired shape). Transfer dough to a pizza peel dusted with semolina or to the prepared baking sheet.

Spread the tomato barbecue sauce evenly over the dough, leaving a 1/2" border for the crust. Brush the exposed crust with olive oil.

Cook the bacon: on a sheet pan or skillet, cook the bacon over medium heat until crisp, about 8–12 minutes, turning as needed. Drain on paper towels and once cool, chop into bite-size pieces.

Prepare smoked chicken: if not pre-shredded, thinly slice or shred the smoked cooked chicken into bite-size pieces. Toss the chicken with smoked paprika, garlic powder, black pepper, and salt to season evenly.

Distribute the seasoned smoked chicken and chopped crispy bacon evenly over the sauced dough.

Combine shredded smoked Applewood cheddar and shredded mozzarella in a bowl and sprinkle evenly over the chicken and bacon, leaving the crust clear. Ensure cheese covers toppings so they meld while baking.

Scatter the fresh pineapple chunks evenly on top of the cheese so the fruit is distributed across the pizza (avoid piling so moisture is manageable).

Optional: sprinkle crushed red pepper flakes for heat. Give a final light grind of black pepper over the pizza.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbling and slightly browned.

Rest and garnish: Remove pizza from oven and let rest 2–3 minutes. Sprinkle sliced green onions over the top. Slice into 8 slices and serve hot.