Best Hawaiian Chicken Pizza Recipes

NO-KNEAD PIZZA ROLLS (PEPPERONI, HAWAIIAN OR BBQ CHICKEN)

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

NO-KNEAD PIZZA ROLLS PEPPERONI, HAWAIIAN OR BBQ CHICKEN) RECIPE - GENIUS KITCHEN

Steps:

• Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518.
• Prepare 2 large baking sheet pans with parchment or Silpats, set aside.
• Preheat oven to 400 degrees F.
• Remove the Olive Oil Flatbread dough (Recipe #387518) from the refrigerator. Lighly dust the surface with flour and cut off a 1 pound (grapefruit size) piece.
• With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
• On a lightly floured board, flatten the dough, with hands and rolling pin, into a 1/4 inch thick rectangle, dusting with minimal flour if necessary to keep dough from sticking to the rolling pin. If difficulty is experienced in rolling out the dough, allow it to rest for a few minutes. I've found that pulling the dough with my hands works best.
• Spread the sauce on the dough, then cheese and top with meat, leaving some of the cheese exposed so that it can help hold the roll together as it bakes.
• Starting with the long end roll the dough into a log.
• NOTE: Cut only the number of pieces you want to bake. The rest can be wrapped and stored in the refrigerator for up to 5 days, or can be frozen for up to 2 weeks.
• Using kitchen shears, cut the dough into 1/2 inch pieces.
• Place them on the prepared sheet, leaving plenty of space for them to expand when they bake.
• Bake for 15-18 minutes, or until golden brown and the cheese has melted and caramelized a bit.

HAWAIIAN PIZZA WITH CHICKEN

Steps:

• Marinate chicken breasts in teriyaki marinade in the refrigerator for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13-inch baking pan with cooking spray. Place marinated chicken on the prepared pan; discard excess marinade.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let cool slightly, about 10 minutes. Keep oven on.
• Lay drained pineapple tidbits between paper towels to pick up excess juice.
• Place pizza crust on a baking sheet and cover with sauce.
• Dice cooled chicken into small pieces. Cover pizza sauce with Canadian bacon, then chicken pieces, then with pineapple. Sprinkle with mozzarella cheese and top with oregano.
• Bake in the preheated oven until cheese is a light golden brown, 15 to 17 minutes. Remove from the oven and cut into triangles.

HAWAIIAN CHICKEN PIZZA

Steps:

• Warm up chicken with barbecue sauce then set aside.
• Brush crust with olive oil then a light layer of barbecue sauce.
• Top with 1/2 of the shredded cheese.
• Next add the chicken, onions, peppers, and pineapple, and remaining shredded cheese.
• Cook on a pizza pan in a 400* oven for about 10 minutes or until cheese is melted.

HAWAIIAN BBQ CHICKEN PIZZA BITES

Steps:

• Heat oven to 425ºF.
• Combine chicken, pineapple, barbecue sauce, 3/4 cup cheese and 1/4 cup onions.
• Roll out pizza dough on lightly floured surface to 12-inch square; cut into 36 (2-inch) squares. Place in single layer on parchment-covered baking sheets.
• Use thumb to press indentation into center of each square; fill with chicken mixture, adding about 1 Tbsp. chicken mixture to each indentation. Sprinkle with remaining cheese.
• Bake 12 to 14 min. or until edges are golden brown. Sprinkle with remaining onions.

HAWAIIAN CHICKEN CORDON BLEU PIZZA

Steps:

• Preheat oven to 450º.
• Grill or bake chicken breasts, seasoning with salt and pepper to taste. Time is approximately 20 minutes, depending on breast size.
• Allow to cool, then chop chicken in a very large dice. Set aside. (Chicken may be cooked alongside pineapple, just for longer!).
• Mix pineapple and honey; broil for 10 minutes, stirring frequently. Remove from oven; set aside.
• Drop oven temperature to 375º.
• Roll out crescent dough into rectangle; pinch seams to seal and form an edge.
• Bake crust for 6 minutes; remove.
• Remove 4 cheese wedges from foil and spread on crust, using an offset spatula.
• Top cheese-spread crust with chicken, ham and pineapple.
• Remove foil from remaining cheese wedges and crumble over other ingredients.
• Cook at 375º for 10 minutes.
• Remove from oven; slice into squares or strips.

HAWAIIAN CHICKEN CORDON BLEU PIZZA

Steps:

• 1. Grease pizza pan with butter, sprinkle with cornmeal (for crunch on pizza) Spread doughball on greased pan, pierce dough with fork. Cover with clean towel and set for 10min for dough to rise.
• 2. Spread ranch dressing, cover with grated cheese then ham, chicken sprinkled with garlic powder, last with pineapple. Bake in 425 degree oven for 18-22min till lite golden and cheese melted. Depending on size pizza pan is depending on amounts of ingredients.

HAWAIIAN CHICKEN PIZZA

Steps:

• Combine salt, sugar and yeast into the warm water and mix well. Let it stand for about 10 mins)
• Pour in the yeast mixture little by little into the flour and using a mixer combine the ingredients well.
• Add in a few drops of olive oil while the mixer is running and add in the yeast mixture as needed.
• The dough will form to be a soft ball.
• I divided the dough into two and placed it into two separate large bowls. (Lightly grease the bowl before using)
• Cover the bowl with damp cloth and set aside to rise.
• First grease the pizza pan with a little oil (I used canola oil) and sprinkle with a little semolina to get a crispy base.
• I divided the dough in a bowl into three.
• Grease your hands with oil and start stretching the dough onto the pizza pan.
• Push up the dough to make a rim and then prick some holes onto the dough using a fork and set aside covered with cling wrap for about 10 mins
• I baked the pizza base for about 10 mins and then top it with the spagetthi sauce and a layer of shredded mozarella cheese.
• Then the next layer is the sausages, pineapple chunk and mushrooms.
• Spread some mayonnaise and another layer of mozarella cheese and back to the oven till the crust gets browned.
• VOILA....Enjoy your pizza while its warm....