Pineapple and Chicken Pizza

Name: Pineapple and Chicken Pizza Recipe - Homemade
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Italian cuisine
Ingredients: Pizza dough 400 g; Chicken (thigh) 3; Basil 2-3 sprigs; Olive oil 2 tbsp; Parmesan 50 g; Mozzarella 100 g; Pineapple (canned) 7 rings; Tomato sauce 0.5 cup (100 ml); Oregano, green onion (green part) to taste

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1 h 20 mins

Today we’re making a tasty pineapple and chicken pizza. At our tables, almost everywhere, appetizers rule. I’d even say that usually there are only appetizers, and when the hostess asks, “Should I serve dessert?”, it only causes bewilderment.

Among our favorite appetizers are all kinds of sandwiches, Olivier salad and herring under a fur coat. A mushroom appetizer and plain, much-loved herring with green onions often appear on the festive table too.

As a rule, nobody makes much effort with hot appetizers. Usually it’s something with meat or fish that’s prepared in advance and reheated right before serving. Chicken with pineapple is a dish many people love. It’s simple to make, and you can make a lot at once, as much as fits on a baking sheet. It also reheats easily, even in the microwave, in just a couple of minutes.

Today I suddenly had the idea to get creative and liven up Italian pizza with an interesting topping. In other words, to combine Italian pizza with our “chicken with pineapple” dish. After all, cooking the chicken uses everything that usually goes on a pizza: chicken, cheese, onion and so on. Forgetting for a second that pizza has Italian roots, let’s remember that pizza has long since become part of the world’s culinary heritage.

Even in Italy, pizzaiolos usually “depart” from the classics and add something special to the recipe. Only tomatoes, cheese and olive oil are untouchable. And, of course, the dough. Everything else is up to your imagination.

So pizza with pineapple, chicken, mozzarella and Parmesan, with a tasty tomato sauce, is a great option, as we found out. Let’s make homemade pineapple and chicken pizza.

9 ingredientsTo the recipe

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Ingredients

34 cm pizza

Pizza dough 400 g
Chicken (thigh) 3
Basil 2-3 sprigs
Olive oil 2 tbsp
Parmesan 50 g
Mozzarella 100 g
Pineapple (canned) 7 rings
Tomato sauce 0.5 cup
(100 ml)
Oregano, green onion (green part) to taste

Step-by-step recipe

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I’ve shared my pizza dough recipe many times and published it in the video recipes section: “Pizza dough“. By the way, for a fluffier crust, let the dough rise twice as long as usual.
Make tomato sauce with herbs, garlic and basil. In Italy, such sauces are called salsa di pomodoro. It’s a great replacement for ketchup.
It’s best not to use the whole chicken, only the dark meat; thighs are ideal. They have plenty of meat, which is tender and cooks quickly. White meat is a bit dry for pizza. Remove the skin from the thighs and trim off the fat. Boil the chicken in plain water without spices for 15 minutes. Then let the meat cool, remove the bones and cartilage, and cut the meat however you like.
Place the dough on the pan and prick it with a fork in several places. This keeps the steam that collects under the dough during baking from lifting the pizza like a dome.
Brush the dough with the sauce, salsa di pomodoro. Be especially thorough with the rim. Traditionally very little topping gets there, and dough brushed with tomato will be tasty anyway.
Slice the mozzarella into thin slices, or grate it on the coarsest grater. Carefully lay the mozzarella pieces over the tomato sauce, then press the cheese lightly into the dough with your palms. Sprinkle the pizza with 1-2 pinches of dried oregano.
Lay the chopped chicken over the mozzarella. By the way, I think the chicken doesn’t have to be boiled; you can pan-fry it in olive oil instead. Another option is grilled chicken, but for heaven’s sake, a homemade one. Or roast chicken. Give it a try.
Arrange the pineapple rings over the chicken. Fresh pineapple is fine, but I’m not quite sure how it bakes; I’ll try it in the future. Take a can of pineapple in light syrup. A can usually has 10 rings, and the pizza needs 7. Drain the syrup, eat three rings right away, put one ring in the center of the pizza and spread the remaining six evenly around it, closer to the edge.
Now an important point! Carefully cut the pineapple rings into four sectors. When the pineapple pizza is baked and you start eating it, it’s hard to bite through a whole ring. But when cutting, don’t damage the dough.
Sprinkle the pizza with finely chopped green onion (green part only) and, if you like, fresh basil.
Grate the Parmesan on a fine grater and sprinkle it thoroughly over the whole pizza, leaving no gaps. Press the topping down lightly with your palms so the pineapple pizza is less loose.
Here’s another important point! Let the pineapple pizza rest in a warm place for 15 minutes. Only then put it in the oven.
Bake the pineapple pizza for 20 minutes at 200 °C. In that time the dough bakes through and the mozzarella melts. The Parmesan bakes into a tasty crust with a nice color.
The finished pineapple pizza goes well with fresh basil leaves, if you like. I admit I didn’t have the patience; the pineapple pizza smells too good.
Cut the pizza into 6-8 slices with a pizza wheel and serve right away, while the pineapple pizza is still hot.