Ingredients
- tablespoon sugar
- 1/2 teaspoon syeast
- cup warm water
- cup whole wheat flour
- 1/2 cup swhite flour
- 1/4 teaspoon salt
- 1/3 cup brown rice syrup (or corn syrup)
- chiles (I used Fresno peppers)
- -2 clove sgarlic
- tablespoon srice vinegar
- pineapple, cored (about2-3 cup sdiced)
- red bell pepper, diced
- red onion, diced
- 1/2 cup fresh cilantro
- lime juice, salt, and honey to taste
- cup sshredded cheese (I used Queso Chihuahua)
- lb. grilled chicken breast, thinly slice d (JERK CHICKEN RECIPE HERE)
Instructions
- 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.
