Recipes Meat and Poultry Chicken Chicken Breast Pan Pizza with Chicken and Pineapple Be the first to rate & review! 2 Photos Adapted from gourmet pizza recipes that require a pizza stone, but just uses a pan to create the perfect crispness on the bottom with a pleasantly "fluffy" base under your toppings. This recipe is for a Hawaiian with chicken and pineapple, but you may use whatever toppings you like. Submitted by sonofdays Published on August 26, 2012 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 40 mins Additional Time: 1 hr Total Time: 2 hrs 10 mins Servings: 6 Yield: 1 pizza Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 1 ½ cups water ½ tablespoon white sugar 1 (.25 ounce) package active dry yeast 2 ¾ cups bread flour ½ cup semolina flour ½ tablespoon salt 1 cooking spray (such as Crisco®) 2 ½ tablespoons olive oil, divided 2 skinless, boneless chicken breast halves ¼ cup cornmeal 2 ½ cups pizza sauce 2 cups shredded mozzarella cheese 2 cups pineapple chunks Directions Combine water and sugar in a microwave-safe measuring cup and microwave for 50 seconds. Stir in yeast and allow to sit for at least 2 minutes. Mix bread flour, semolina flour, and salt together in a bowl large enough for the dough to expand to the size of a head of lettuce. Grease hands with cooking spray. Pour water mixture into flour mixture and mix with a fork to combine. Transfer dough to a work surface and fold in half several times. Dough will be very sticky; reapply cooking spray as necessary. Pour 1 1/2 tablespoons olive oil into the bowl and spread it around the bottom. Add dough and turn it over so that it has a light oil coating to prevent sticking. Cover and set in a warm place for 1 hour. Meanwhile, pound chicken breasts out to a uniform thickness. Heat remaining 1 tablespoon oil in a frying pan over medium-high heat and sear chicken, 2 to 3 minutes per side. Lower the heat to medium-low, cover, and cook until chicken is browned and no longer pink in the centers, 8 to 10 minutes. Let cool enough to handle, about 5 minutes, before cutting into 1/2-inch cubes. Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 14x7-inch pan and sprinkle cornmeal evenly over the bottom. Grease your hands again with cooking spray and remove dough. Spread dough in the prepared pan to an even thickness. Cover with pizza sauce and mozzarella cheese. Add pineapple and chicken. Bake on the middle or top rack of the preheated oven until cheese is melted and crust is golden, about 23 minutes. Cook's Notes: In the past I've packed extra cheese at the edge and folded it over to kind of create stuffed crust. If desired, you could brush some butter (with garlic) over the edge as well. While I would recommend using some sauce, using less could work and cheese could also be optional. I Made It Print Nutrition Facts (per serving) 588 Calories 15g Fat 82g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 588 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 31% Cholesterol 43mg 14% Sodium 1436mg 62% Total Carbohydrate 82g 30% Dietary Fiber 5g 17% Total Sugars 17g Protein 29g 58% Vitamin C 18mg 20% Calcium 348mg 27% Iron 5mg 26% Potassium 286mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.