Wednesday, August 17, 2011

Hawiian Pizza with a Twist

This pizza was inspired first by this AMAZING chipotle honey grilled chicken I found on Our Life in the Kitchen, which I made a while back and we loved.  Then I included it in these skewers with fresh pineapple and mango.  After we devoured those, Corey made the best comment ever…we should totally make a pizza with this stuff!!!  Then we started thinking and decided to go the hawiian route with ham, pineapple, bbq sauce, & this awesome chicken!  Let me tell you, this pizza was so good!  I decided to go with pre-packaged pizza dough to make things easy and kept the toppings pretty simple.  Once I took it out of the oven I sprinkled it with some fresh cilantro & diced green onions that I had in the fridge, but those are completely optional and mainly just make the pizza that much prettier! 

2 chicken breasts
1/2 of 7 oz can chipotle peppers in adobo sauce (freeze the other 1/2 for later!)
3 tablespoons honey
2 fresh pineapple rings
2 slices ham
1 red onion
1 tablespoon diced cilantro
1 tablespoon diced green onion (white parts included)
1 can refrigerated pizza dough (pepperidge farm works great)
BBQ sauce
Olive Oil
2 cups mozzarella cheese

Marinate chicken in chipotle peppers & honey overnight (or for at least an hour).  Slice onions and caramelize in a tablespoon of olive oil in a skillet over low heat (they take the longest so start them first).  Grill chicken breasts & pineapple.  Dice chicken, pineapple, and ham.  Roll out pizza dough on a cookie sheet & cover in sauce of choice, we did half of the pizza with olive oil and half with bbq (you could even use marinara).  Cover in cheese, then top with chicken, pineapple, ham, and caramelized red onions.  Cook for 13 to 17 or per pizza dough package directions.  Sprinkle with cilantro and green onions when pizza comes out of the oven.

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