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Pineapple Pizza with Grilled Chicken and Asparagus shown on a wooden peel

Pineapple Pizza with Grilled Chicken & 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.
Course Dinner, Lunch, Party Food
Cuisine North American
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 6 to 8 Servings.
Author Barry C. Parsons

Ingredients

For the pesto

  • 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

  • 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

  • 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.