Pineapple Pizza with Grilled Chicken and Asparagus

Pineapple Pizza with Grilled Chicken & Asparagus. Inspired by the “Primary Colors” pizza at a local restaurant, this pizza version is a delicious collision of bright flavours.

Pineapple Pizza with Grilled Chicken and Asparagus

This pineapple pizza was inspired by the Primary Colors pizza at a local restaurant, Pi, on King’s Road here in St. John’s. Good thin crust pizza is hard, if not impossible to come by in this neck of the woods.

These guys are the best of what’s available here and a very welcome addition to the local restaurant scene.  

Also, this pizza uses a pesto sauce instead of a tomato based sauce. You can use a good quality bottled sauce if you like but I’ve included a good standard pesto recipe as well.

Fresh golden pineapple works very well in this recipe.

The pesto can be frozen in small batches in airtight containers for later use in other dishes.

Good pesto is all about the best quality ingredients, so use the best olive oil and parmesan cheese that you can find. (or as Martha would say, “The best you can afford.”)

Pineapple Pizza with Grilled Chicken and Asparagus

If asparagus isn’t available try using chopped broccoli or brussel sprouts. The result will still be delicious.

If fresh broccoli is not available substitute another green vegetable.

Experiment to get perfect pizza from your oven.

I always cook pizza on a very hot stone in a 450 degree oven which has been well preheated for at least a half hour. You will have to experiment with the height of your oven rack so that the pizza is close enough to the top element to brown the top of the pizza properly. For me middle of the oven works best. 

An investment in a good pizza stone and wooden peel is one which will pay off greatly in the long run. We’ve often had make-your-own pizza kids birthday parties and even adult gatherings where the guests did the same and enjoyed it as much or more than the kids. 

Finally, if you liked this pineapple pizza recipe, be sure to check out all the other unique and delicious ideas in our Pizza Recipes Category.

Like this Pineapple Pizza Recipe recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

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Pineapple Pizza with Grilled Chicken & Asparagus

Yield: 6 to 8 Servings.

Prep Time: 1 hour 30 minutes

Cook Time: 12 minutes

Total Time: 1 hour 42 minutes

Pineapple Pizza with Grilled Chicken & Asparagus - Inspired by the "Primary Colors" pizza at a local restaurant, this pizza version is a delicious collision of bright flavours.

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Ingredients

For the pesto

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• ¼ cup toasted walnuts
• ¼ cup toasted pine nuts
• 10 cloves garlic
• 5 cups fresh basil leaves, , packed
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ cups good quality olive oil
• 1 cup freshly grated good quality Parmesan cheese

For the pizza dough

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• 3-4 cups all purpose flour
• 1 packet instant yeast
• ¼ cup extra virgin olive oil
• 1 ¼ cups lukewarm water
• ½ tsp sea salt

Toppings for the pizza

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• Grilled chicken slices
• Grilled asparagus
• Grilled pineapple
• Grilled red peppers
• Sauteed red onion
• Crisp cooked bacon
• Mix of mozzarella and parmesan cheese

Instructions

To prepare the pesto

1. In a food processor pulse together the walnuts, pine nuts and garlic to break them up.

2. Add the basil leaves, salt and pepper and pulse the food processor until the basil leaves are well broken down.

3. With the food processor running, slowly pour in the olive oil until the basil and nuts are very well pureed.

4. Finally add the grated Parmesan cheese and process foe only another minute.

5. Freeze leftover pesto in small airtight containers with a layer of plastic wrap placed over the surface to protect it from discoloring.

To prepare the Pizza Dough

1. MAKES ENOUGH FOR 6 -8 INDIVIDUAL PIZZAS

2. Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes.

3. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.

4. Allow dough to rest for ½ hour, covered in a warm place.

5. Knead again for 5 minutes and split dough into portions and allow to rest for 20 minutes before rolling your dough into the desired size.

To prepare the pizza

1. Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.

2. Stretch or roll your pizza dough into 8-9 inch rounds and place one on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings.

3. Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

4. Bake for 8-12 minutes depending upon your oven. Bottom and top should be nicely browned.

Nutrition Information

Yield

6

Serving Size

Amount Per Serving Unsaturated Fat 0g

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.