Ingredients

The following ingredients have 64 Servings
  • 1 tablespoon sugar
  • 1 1/2 teaspoons yeast
  • 1 cup warm water
  • 1 cup whole wheat flour
  • 1 1/2 cups white flour
  • 1/4 teaspoon salt
  • 2/3 cup brown rice syrup (or corn syrup)
  • 6 chiles (I used Fresno peppers)
  • 1-2 cloves garlic
  • 2 tablespoons rice vinegar
  • 1 pineapple, cored (about 2-3 cups diced)
  • 1 red bell pepper, diced
  • 1 red onion, diced
  • 1/2 cup fresh cilantro
  • lime juice, salt, and honey to taste
  • 2 cups shredded cheese (I used Queso Chihuahua)
  • 1 lb. grilled chicken breast, thinly sliced (JERK CHICKEN RECIPE HERE)

Instruction

  • CRUST: Combine the sugar, water, and yeast in a bowl and let rest until the yeast is frothy, about 5 minutes. Add to the flours and salt and mix to form a dough. Knead for a few minutes (2-3 minutes on low speed using a dough hook on a stand mixer) and set aside in a warm spot to rest for about 30 minutes.
  • SAUCE: Puree the sauce ingredients together in a blender until smooth or mostly smooth. Transfer to a saucepan over medium high heat and simmer for 5-10 minutes or until thick. Season generously with salt.
  • PINEAPPLE: Toss all the pico de gallo ingredients together until well combined. Preheat the oven to 425 degrees.
  • Divide the dough in half. Roll out each piece into a thin crust about 1/2 inch thick or less, and transfer to a pizza pan. Poke with a fork, bake for 10 minutes, and remove from oven. Crusts should be golden and partially baked. Top with sauce, chicken, pineapple, and cheese. Return to oven and bake for another 10 minutes or until everything is warm and bubbly. Top with additional fresh cilantro and red pepper flakes.