Ingredients
Scale
For the Crust
- 1 tablespoon sugar
- 1 ½ teaspoons active dry yeast
- 1 cup warm water (not hot—just warm to the touch)
- 1 cup whole wheat flour
- 1 ½ cups all-purpose white flour
- ¼ teaspoon salt
For the Sweet Chili Garlic Sauce
- ⅔ cup brown rice syrup (or corn syrup if needed)
- 6 Fresno chiles (or similar red chili peppers)
- 1–2 cloves garlic
- 2 tablespoons rice vinegar
- Salt to taste
For the Pineapple Pico de Gallo
- 1 fresh pineapple, cored and diced (about 2–3 cups)
- 1 red bell pepper, diced
- 1 red onion, diced
- ½ cup chopped fresh cilantro
- Lime juice to taste
- Pinch of salt
- Small drizzle of honey (optional, to balance the heat)
For the Pizza Toppings
- 2 cups shredded cheese (Queso Chihuahua, mozzarella, or Monterey Jack all work well)
- 1 pound grilled chicken breast, thinly sliced (you can also use rotisserie chicken or cooked ground beef)
- Fresh cilantro and red pepper flakes for garnish (optional)
Instructions
1. Make the Dough
- In a small bowl, stir together warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy. This activates the yeast.
- In a larger mixing bowl, combine whole wheat flour, white flour, and salt.
- Add the yeast mixture to the flour and stir until a dough forms.
- Knead for about 2–3 minutes by hand or with a stand mixer fitted with a dough hook until the dough is soft and elastic.
- Cover with a clean towel and let the dough rest in a warm spot for 30 minutes to rise.
2. Make the Sauce
- Blend the brown rice syrup, chiles, garlic, and vinegar until smooth or mostly smooth.
- Pour into a small saucepan and bring to a simmer over medium heat.
- Let it cook for 5–10 minutes until the sauce thickens slightly. Stir occasionally and season with salt to taste.
- Note: the sauce will taste strong on its own but mellows out once baked with the other toppings.
3. Make the Pineapple Pico de Gallo
- In a medium bowl, combine the diced pineapple, bell pepper, red onion, and cilantro.
- Add lime juice, a pinch of salt, and a drizzle of honey if the pineapple isn’t very sweet.
- Stir everything together and set aside.
4. Preheat and Pre-Bake the Crust
- Preheat your oven to 425°F (220°C).
- Divide the dough in half and roll each piece out on a lightly floured surface into a circle or rectangle about ½ inch thick.
- Transfer the dough to greased or parchment-lined baking sheets or pizza pans.
- Use a fork to poke holes in the crust to prevent bubbling.
- Bake each crust for 10 minutes. This helps give it structure and keeps it from getting soggy later.
5. Assemble the Pizzas
- Spread a layer of sweet chili garlic sauce over each pre-baked crust.
- Add a generous amount of sliced grilled chicken or beef.
- Spoon the pineapple pico evenly over the top, avoiding too much of the juice to keep the crust crisp.
- Sprinkle shredded cheese on top to cover the toppings.
6. Bake and Finish
- Return the assembled pizzas to the oven and bake for another 10–12 minutes.
- The cheese should be melted and bubbling, and the edges of the crust golden brown.
- Let the pizzas cool for 2–3 minutes before slicing.
- Garnish with extra fresh cilantro and red pepper flakes if desired.
Notes
- If your dough feels too sticky while kneading, add more flour a tablespoon at a time. If it feels dry, add a teaspoon of water.
- Don’t skip the pre-baking step—it’s key to getting a crisp, non-soggy crust.
- No blender? Mince the garlic and chiles finely and mix by hand. The sauce will have a chunkier texture but will still taste great.
- If using beef instead of chicken, brown it in a pan first with a little salt and pepper before adding it to the pizza.
- Not sure if your chicken is done? Cut into the thickest part and make sure it’s white all the way through, with no pink remaining.
- If the crust starts to brown too fast during baking, lower the oven temperature slightly or place the pan on a lower rack.
- Prep Time: 40 minutes
- Cook Time: 40 minutes