Sweet Garlic Chicken Pizza
FOR THE CRUST:
1 tablespoon sugar
1½ teaspoons yeast
1 cup warm water
1 cup whole wheat flour
1½ cups white flour
¼ teaspoon salt
FOR THE SAUCE:
⅔ cup brown rice syrup (or corn syrup)
6 chiles (I used Fresno peppers)
1-2 cloves garlic
2 tablespoons rice vinegar
FOR THE PINEAPPLE PICO DE GALLO
1 pineapple, cored (about 2-3 cups diced)
1 red bell pepper, diced
1 red onion, diced
½ cup fresh cilantro
lime juice, salt, and honey to taste
FOR THE PIZZA
2 cups shredded cheese
1 lb. grilled chicken breast, thinly sliced
– 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 ½ 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.
The sauce will taste really spicy at first but once it sits for a while and then eventually gets baked under all those toppings, it will be just the right amount of heat! I used mature red fresno peppers – remember that different peppers will have different spice levels. If you are worried about the spice level, take out the ribs and seeds of the peppers.