Pineapple Pizzas Recipes

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PAN PIZZA WITH CHICKEN AND PINEAPPLE



Pan Pizza with Chicken and Pineapple image

Adapted from gourmet pizza recipes that require a pizza stone, but just uses a pan to create the perfect crispness on the bottom with a pleasantly "fluffy" base under your toppings. This recipe is for a Hawaiian with chicken and pineapple, but you may use whatever toppings you like.

Provided by sonofdays

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h10m

Yield 6

Number Of Ingredients 13

1 ½ cups water
½ tablespoon white sugar
1 (.25 ounce) package active dry yeast
2 ¾ cups bread flour
½ cup semolina flour
½ tablespoon salt
1 cooking spray (such as Crisco®)
2 ½ tablespoons olive oil, divided
2 skinless, boneless chicken breast halves
¼ cup cornmeal
2 ½ cups pizza sauce
2 cups shredded mozzarella cheese
2 cups pineapple chunks

Steps:

  • Combine water and sugar in a microwave-safe measuring cup and microwave for 50 seconds. Stir in yeast and allow to sit for at least 2 minutes.
  • Mix bread flour, semolina flour, and salt together in a bowl large enough for the dough to expand to the size of a head of lettuce. Grease hands with cooking spray. Pour water mixture into flour mixture and mix with a fork to combine. Transfer dough to a work surface and fold in half several times. Dough will be very sticky; reapply cooking spray as necessary.
  • Pour 1 1/2 tablespoons olive oil into the bowl and spread it around the bottom. Add dough and turn it over so that it has a light oil coating to prevent sticking. Cover and set in a warm place for 1 hour.
  • Meanwhile, pound chicken breasts out to a uniform thickness. Heat remaining 1 tablespoon oil in a frying pan over medium-high heat and sear chicken, 2 to 3 minutes per side. Lower the heat to medium-low, cover, and cook until chicken is browned and no longer pink in the centers, 8 to 10 minutes. Let cool enough to handle, about 5 minutes, before cutting into 1/2-inch cubes.
  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 14x7-inch pan and sprinkle cornmeal evenly over the bottom.
  • Grease your hands again with cooking spray and remove dough. Spread dough in the prepared pan to an even thickness. Cover with pizza sauce and mozzarella cheese. Add pineapple and chicken.
  • Bake on the middle or top rack of the preheated oven until cheese is melted and crust is golden, about 23 minutes.

Nutrition Facts : Calories 587.6 calories, Carbohydrate 81.5 g, Cholesterol 43 mg, Fat 15 g, Fiber 4.7 g, Protein 29.2 g, SaturatedFat 6.2 g, Sodium 1435.9 mg, Sugar 17.3 g

PINEAPPLE BACON PIZZA



Pineapple Bacon Pizza image

Eating pizza is fun, but making it with your favorite ingredients is even better-especially when you can do it in 30 minutes or less! Just ask Amanda Hoffman of Worthington, Minnesota. "One weekend, when I was home from college, I made this for my family and they absolutely loved it. It's equally good with chicken instead of bacon."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 prebaked 12-inch pizza crust
1/2 cup sweet-and-sour sauce
3/4 cup unsweetened pineapple tidbits, drained
1/2 cup mixed nuts, coarsely chopped
1 package (7 ounces) sliced Canadian bacon, chopped
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • Place the crust on an ungreased 14-in. pizza pan. Top with sauce, pineapple, nuts, bacon and cheese. Bake at 450° for 8-12 minutes or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 335 calories, Fat 13g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 950mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 2g fiber), Protein 18g protein.

HAM AND PINEAPPLE PIZZA



Ham and Pineapple Pizza image

Make and share this Ham and Pineapple Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Ham

Time 25m

Yield 1 pizza

Number Of Ingredients 7

1 refrigerated baked pizza dough ("12-inch")
2 teaspoons olive oil
1 cup pizza sauce
2 cups chopped smoked ham
1 (20 ounce) can pineapple tidbits, well drained
1/2 cup shredded mozzarella cheese
1 cup shredded provolone cheese

Steps:

  • Brush pizza crust with olive oil, and spread pizza sauce evenly over crust.
  • Top sauce evenly with ham and pineapple; sprinkle with cheeses.
  • Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.

SAUSAGE AND PINEAPPLE PIZZA



Sausage and Pineapple Pizza image

Homemade pizza bursting with sausage and cheese bakes hot and fresh in minutes. Who would want pizza delivery?

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 8

1 can (20 oz) pineapple tidbits
1 lb bulk mild Italian pork sausage
1 medium onion, chopped (1/2 cup)
3 cups Original Bisquick™ mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
1 can (15 oz) pizza sauce
3 cups shredded mozzarella cheese (12 oz)

Steps:

  • Move oven rack to lowest position. Heat oven to 450°F. Spray two 12-inch pizza pans with cooking spray. Drain pineapple; press between paper towels to absorb excess moisture.
  • In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain.
  • In large bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Divide dough in half. Pat or press half of dough in each pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim.
  • Spread half of the pizza sauce on each pizza crust. Top each with half of the sausage and pineapple. Sprinkle each pizza with 1 1/2 cups cheese.
  • Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.

Nutrition Facts : Calories 550, Carbohydrate 46 g, Cholesterol 55 mg, Fat 3, Fiber 2 g, Protein 24 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 17 g, TransFat 1 1/2 g

PIZZA WITH PINEAPPLE AND HAM



Pizza with Pineapple and Ham image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 21

1 tablespoon yellow cornmeal
Two 8-ounce pieces of homemade or purchased Pizza Dough, recipe follows
3/4 cup homemade or purchased Marinara Sauce, recipe follows
1 1/3 cups grated pasteurized mozzarella
2 tablespoons grated Parmesan
4 canned pineapple slices, coarsely chopped
4 thin slices cooked ham, coarsely chopped
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons dry yeast
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Two 32-ounce cans crushed tomatoes
2 dried bay leaves

Steps:

  • Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of Pizza Dough into a 10- to 11-inch round. Transfer 1 dough to each prepared baking sheet.
  • Spoon the Marinara Sauce over the dough, dividing equaling and leaving a 1-inch border around each pizza. Sprinkle the cheeses over the sauce. Arrange the pineapple pieces in a single layer over the cheeses. Sprinkle with the ham. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 12 minutes. Cut the pizza into wedges and serve immediately.
  • Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls.
  • In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste.

THE MAURO FAMILY BACON AND PINEAPPLE PAN PIZZA



The Mauro Family Bacon and Pineapple Pan Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 3h40m

Yield 4 servings

Number Of Ingredients 10

3/4 cup water at 105 to 110 degrees F
One 1/4-ounce package dry instant yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon kosher salt
2 tablespoons corn oil
8 slices bacon
1 1/2 cups pizza sauce (store-bought or homemade)
1 pound whole milk low-moisture mozzarella slices, from the deli (see Cook's Note)
1 cup pineapple, fresh or canned, 1/2-inch dice

Steps:

  • For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
  • For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
  • Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
  • Turn the oven up to 500 degrees F.
  • Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it's cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
  • Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!

GRILLED PIZZAS WITH CANADIAN BACON AND PINEAPPLE



Grilled Pizzas with Canadian Bacon and Pineapple image

Mint adds a nice bright flavor to our take on Hawaiian pizza.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 7

1 pineapple, peeled, cored, and cut lengthwise into 1-inch-thick spears
8 ounces Canadian bacon, thickly sliced
Pizza Dough for Grilled Pizzas
Extra-virgin olive oil
4 ounces fresh mozzarella, thinly sliced
Coarse salt and freshly ground pepper
Mint leaves, for garnish

Steps:

  • Heat a grill until medium-hot. Grill pineapple and bacon, turning once, until browned, about 2 minutes. Cut into 1-inch pieces; set aside.
  • Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with a thin layer of cheese and some of the pineapple and bacon. Grill until cheese is just melted, toppings are hot, and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange mint on top. Drizzle with oil. Repeat to make more pizzas.

CANADIAN BACON AND PINEAPPLE PIZZAS



Canadian Bacon and Pineapple Pizzas image

These are little pizzas on pita breads. Not your typical pizza with the sauce but very tasty. We love pineapple on pizzas and this one is no exception. I got this recipe from a friend of mine after she prepared a few of these for a snack by the pool. I hope you enjoy them too.

Provided by mommyoffour

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 pita breads
4 ounces shredded provolone cheese
2 slices Canadian bacon, chopped
1/4 cup crushed pineapple
1/4 chopped bell pepper
3 slices red onions, halved

Steps:

  • Heat oven to 425.
  • Put pita bread on ungreased cookie sheet.
  • Top with 2 oz. of provolone cheese, bacon, pineapple, bell pepper and onion.
  • Top with remaining cheese.
  • Bake for 8 to 10 minutes.

Nutrition Facts : Calories 439.2, Fat 17.9, SaturatedFat 10.4, Cholesterol 53.4, Sodium 1221.2, Carbohydrate 42.8, Fiber 2.1, Sugar 6.8, Protein 26.3

PINEAPPLE HAM PIZZAS



Pineapple Ham Pizzas image

In Alum Creek, West Virginia, Vicky Priestley recommends whipping up these barbecue Hawaiian pizzas as a quick after-school snack. Prepared on English muffins, the cheesy pizzas are something that kids of all ages enjoy.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 pizzas.

Number Of Ingredients 5

2 English muffins, split and toasted
2 tablespoons barbecue sauce
2 ounces sliced deli ham, cut into strips
1 snack-size cup (4 ounces) pineapple tidbits, well drained
2 slices (1 ounce each) Swiss cheese, quartered

Steps:

  • Place English muffins cut side up on a broiler pan. Spread with barbecue sauce; top with ham, pineapple and cheese. Broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

BBQ PINEAPPLE FLATBREAD PIZZAS



BBQ Pineapple Flatbread Pizzas image

Vegetarian spin on BBQ chicken pizza.

Provided by davekippen

Categories     Main Dish Recipes     Pizza Recipes

Time 1h30m

Yield 2

Number Of Ingredients 10

1 red onion, chopped, divided
⅓ cup red wine vinegar, or as needed
4 teaspoons olive oil, divided
1 cup diced pineapple
1 green bell pepper, halved and seeded
2 (7 inch) flatbreads
¼ cup barbeque sauce
1 cup shredded Monterey Jack cheese
¼ cup shredded fresh mozzarella cheese
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place 1/4 of the chopped red onion in a small bowl and add vinegar to cover. Let soak to quick-pickled, about 1 hour.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cover a baking sheet with foil.
  • Heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until softened and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Add pineapple and cook until heated through, 2 to 3 minutes. Remove from heat.
  • While onion is cooking, place green pepper cut-sides down onto the prepared baking sheet. Broil until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove from the oven, turn off the broiler, and preheat the oven to 450 degrees F (230 degrees C).
  • Place blackened peppers into a bowl and cover tightly with plastic wrap. Replace the aluminum foil with a fresh sheet. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins and chop into bite-sized pieces.
  • Brush both sides of each flatbread with the remaining olive oil and place on the prepared baking sheet. Brush with barbeque sauce and top with onion-pineapple mixture, roasted peppers, Monterey Jack cheese, mozzarella cheese, and cilantro.
  • Bake in the preheated oven until crust is crispy and cheese is melted, 10 to 12 minutes.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 73.6 g, Cholesterol 59.3 mg, Fat 31.1 g, Fiber 4.4 g, Protein 25.1 g, SaturatedFat 13.6 g, Sodium 945.1 mg, Sugar 30.3 g

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From thegardeningcook.com


PINEAPPLE EXPRESS PIZZA RECIPE — OONI USA
Distribute the fior di latte evenly over the base, followed by the pepperoni, candied jalapeños and pineapple chunks. Slide the pizza off the peel and into the oven. Cook it for 60 to 90 seconds, turning the pizza regularly to ensure an even bake. Remove the cooked pizza, then slice into 8 pieces and serve!
From ooni.com


PINEAPPLE JALAPENO PIZZA - DAN-O'S SEASONING
Preheat oven to 450 degrees. Brush the entire crust with olive oil, and sprinkle with Dan-O’s Seasoning, parsley, 1/2 cup of parmesan cheese, and 1/4 cup of mozzarella cheese. Place the pineapple chunks in a bowl and toss with the chopped jalapeno and remaining parmesan cheese. Spread the contents of the bowl evenly over the layer of cheese.
From danosseasoning.com


PINEAPPLE UPSIDE-DOWN PIZZA - MOM LOVES BAKING
2015-09-03 Just 5 ingredients. Yay! I love recipe like this! First you butter a 12-inch cake pan and sprinkle with brown sugar. Add fruit in the famous pineapple upside-down kind of a way. Top with pizza dough and brush with melted butter. Bake for 20 minutes at 400°F. Cool slightly and invert onto a 12-inch pizza pan. Slice it up just like a pizza pie!
From momlovesbaking.com


GRILLED HAM AND PINEAPPLE PIZZA RECIPE | MYRECIPES
Step 2. Arrange pineapple and ham slices on grill rack coated with cooking spray. Grill ham 1 minute, turning once. Remove ham from grill. Grill pineapple 9 minutes, turning once. Remove from grill; coarsely chop pineapple. Spread sauce evenly over crust, leaving a 1/2-inch border; top evenly with cheese.
From myrecipes.com


PROSCIUTTO AND PINEAPPLE PIZZA - HOME COOKED FOR ME
2017-08-20 Directions. Step 1 For Dough:In a large bowl, combine the yeast, honey, and water and stir well.Let the yeast activate and bubble, about 10 minutes.Add the flours, olive oil, and salt-stir with a wooden spoon until a mass of dough begins to form.
From homecookedforme.com


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