Weeknight Pineapple, Chicken and Bacon Pizza
- prep time 15 min
- total time 30 min
- serves 6-8
1 pound (500 g) pizza dough
¼ cup (60 mL) pizza sauce or tomato pasta sauce
¼ cup (60 mL) prepared barbeque sauce
⅓ cup (75 mL) fresh pineapple, peeled, cored and chopped
⅓ cup (75 mL) red onion, thinly sliced
⅓ cup (75 mL) sweet green pepper, thinly sliced
3 slices bacon, cooked and chopped
1 cup (250 mL) rotisserie chicken, cooked and shredded
1 cup (250 mL) Mozzarella cheese, shredded
1. On lightly floured surface, roll dough to 12-inch (30 cm) circle; transfer to greased pizza pan. In bowl, stir together pizza sauce and barbecue sauce. Spread half of the sauce over dough. Top evenly with pineapple, onion, green pepper and bacon.
2. Toss chicken with remaining sauce mixture; sprinkle evenly over pizza. Sprinkle with cheese.
3. Bake in bottom third of preheated 475°F (240°C) oven until cheese is bubbly and crust is deep golden, 15 to 18 minutes. Let stand 5 minutes before cutting into wedges.