There are few pairings as polarizing yet universally beloved as chicken and pineapple on a crispy, golden pizza crust. This Chicken and Pineapple Pizza recipe, adapted from the Russian culinary resource Gastronom, delivers a perfect balance of savory chicken, sweet tropical pineapple, and melted cheese atop a homemade dough. Whether you are a traditionalist or an adventurous eater, this recipe transforms simple ingredients into a restaurant-quality dish. The key lies in the dough: a supple, yeasted base that puffs up beautifully in a hot oven. Follow this step-by-step guide to create a pizza that is crisp, chewy, and loaded with flavor.
About This Recipe
This pizza draws inspiration from the classic Hawaiian pizza but replaces ham with tender chicken breast, offering a leaner yet equally satisfying protein. The dough is mixed and kneaded by hand, requiring only basic equipment—a large bowl and a clean counter. For those who prefer a faster method, a food processor with a glass bowl can knead the dough in under two minutes. The filling combines caramelized white onion with sautéed chicken, chunks of canned pineapple, and a generous blanket of hard cheese. Baked at 210°C, the pizza emerges with a blistered crust and bubbly, golden cheese.
Ingredients
- 180 g all-purpose flour, plus more for dusting
- 130 ml warm drinking water (about 38°C)
- 4 tablespoons (70 g) olive oil, divided
- 1 white onion (about 100 g), peeled
- 350 g chicken breast fillet
- 300 g canned pineapple chunks, drained
- 150 g hard cheese (e.g., Gouda, Edam, or mozzarella)
- 2 tablespoons (60 g) tomato sauce (or pizza sauce)
- Salt and freshly ground black pepper to taste
- 1 teaspoon active dry yeast (or instant yeast)
Step-by-Step Instructions
Step 1: Make the Pizza Dough
In a large mixing bowl, sift the flour. Add the yeast and warm water. Stir vigorously with a wooden spoon until a shaggy dough forms. Add 2 tablespoons of olive oil. Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. You should be able to stretch it without tearing. If you own a planetary mixer, you can use the dough hook on low speed for 6 minutes.
Step 2: First Rise
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in volume. A good spot is inside an oven with the light on. While the dough rises, prepare the topping. If your kitchen is cool, a countertop convection oven set to the proofing function can speed things up—just make sure to remove the dough when it doubles.
Step 3: Prepare the Topping
Slice the white onion into thin strips. Cut the chicken breast into small strips, about 1 cm wide. In a skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and cook for 3 minutes until softened and lightly golden. Add the chicken strips, season with salt and pepper, and sauté for 7 minutes, stirring occasionally. Set aside to cool slightly. While the chicken cooks, drain the pineapple and cut into small cubes. Grate the cheese on the medium holes of a box grater. For a truly even grate, a food processor with a grating disc works wonders for the cheese.
Step 4: Roll Out the Dough
Punch down the risen dough. On a sheet of parchment paper lightly dusted with flour, roll the dough into a thin circle, about 30 cm in diameter. The thickness should be uniform, slightly thicker at the edges for a classic crust. Slide the parchment onto a baking sheet or pizza stone. If you have a non-toxic air fryer that can accommodate a pizza, you can bake it there at 200°C for 10 minutes, but note that the recipe is designed for a conventional oven at 210°C.
Step 5: Assemble the Pizza
Preheat the oven to 210°C. Spread the tomato sauce evenly over the dough, leaving a 2 cm border for the crust. Scatter the cooked chicken and onion mixture over the sauce. Distribute the pineapple cubes on top. Finish with a generous layer of grated cheese. For a healthier alternative, use a best oil sprayer to lightly mist the crust edges with olive oil before baking—this promotes browning.
Step 6: Bake and Serve
Bake the pizza for 15 minutes, or until the crust is golden and the cheese is bubbly and lightly browned in spots. Remove from the oven, let cool for 3 minutes, then slice and serve immediately. For an extra-crispy bottom, bake directly on a preheated heavy-duty baking stone if you have one. Pair with a crisp white wine or a light beer.
Tips for Success
- For a crispy crust, ensure your oven is fully preheated—use an oven thermometer for accuracy. A best steam canner is not needed here, but a baking steel can replicate professional results.
- Do not overload the pizza with wet ingredients; drain the pineapple thoroughly to avoid a soggy center.
- Let the dough rise in a warm spot—if your kitchen is cold, place the bowl over a pot of warm water or use the proofing setting on your oven.
- Use a high-quality tomato sauce with no added sugar to keep the flavor balanced between sweet pineapple and savory chicken.
- For even melting, grate your own cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents.
Variations
This recipe is wonderfully adaptable. The original note suggests making a calzone: fold the dough in half over the filling, seal the edges, and bake for 20 minutes at the same temperature. You can also add thinly sliced bell peppers, jalapeños, or even a drizzle of barbecue sauce before baking. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. If you want to incorporate more vegetables, try adding cubes of roasted sweet potato or caramelized mushrooms. For a touch of heat, sprinkle red pepper flakes over the cheese before baking. And if you want to explore other yeast-based breads, check out this Catalan sponge cake (pa de pessic) for a sweet contrast.
Frequently Asked Questions
Can I use pre-made pizza dough?
Absolutely. If you are short on time, store-bought pizza dough from the refrigerated section works well. Just roll it out and proceed with the topping. For a more artisanal result, making your own dough with a wheatgrass juicer is not necessary, but a simple stand mixer will save kneading effort.
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used. Cut a 300 g wedge of fresh pineapple, core it, and dice into small cubes. Note that fresh pineapple contains bromelain, an enzyme that can break down proteins, so it may make the chicken slightly softer. To avoid this, briefly blanch the pineapple in boiling water for 30 seconds, then drain and cool before adding to the pizza.
How do I store leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and reheat in a preheated oven at 180°C for 5–7 minutes. A best microwave pressure cooker can also be used for quick reheating, but the crust may become softer.
Can I substitute the chicken with other protein?
Certainly. Cooked shrimp, andouille sausage, or even tofu (for a vegetarian version) are excellent substitutes. If using tofu, press it first to remove excess water, then sauté with the onion.
What cheese works best for this pizza?
A combination of low-moisture mozzarella (for stretch) and a sharp cheddar or Gouda (for flavor) is ideal. The recipe uses a hard cheese like Gouda, which melts beautifully. Avoid fresh mozzarella as it releases too much water.
Can I make this pizza on a grill?
Yes! Preheat your grill to high (around 230°C). Oil the grate well. Slide the assembled pizza (still on parchment) onto the grill and cook with the lid closed for 8–10 minutes. The parchment may char slightly but protects the dough. For an even crispier bottom, remove the parchment halfway through.
This Chicken and Pineapple Pizza is a celebration of contrasts—crispy and tender, sweet and savory. With a homemade crust and high-quality toppings, it rivals any pizzeria. Enjoy it as a weeknight dinner or a crowd-pleasing centerpiece for a casual gathering. Don't forget to explore other best chocolate-covered raisins for a fun dessert pairing. Buon appetito!
