Whole Wheat Hawaiian BBQ Chicken Thin Crust Pizza
This pizza is packed with flavor. A thin crust whole wheat pizza, topped with sauteed onion and garlic, mozzarella, shredded spicy BBQ chicken, sweet slaw, fresh pineapple, red cabbage and green onion. Perfect for superbowl Sunday!
Having a pizza stone makes the biggest difference with pizza making. The stone makes the crust super crispy. If you don't have a pizza stone, you can use a baking sheet, but a pizza stone is so worth it. I bought mine at Bed Bath and Beyond very a very reasonable price.
Look at all those toppings. It doesn't really get any better than this. This pizza is like a twisted, loaded Hawaiian pizza!
Substituting the chicken with some Kielbasa or Spicy Sausage would also be amazing, or even HAM!
For the Sweet Slaw:
¼ head of cabbage sliced into thin strips or shredded finely in food processor
Handful of red cabbage (I used already shredded-bagged)
Handful of sliced carrots (Bagged as well)
4 Tbs sugar
¼ c good mayo
Salt and pepper to taste
½ tsp celery seed
Splash of buttermilk
2 Tsp Cider Vinegar
For the Chicken:
2 Chicken Breasts
1 c good BBQ sauce (Bulls-Eye Memphis Style)
3 Tbs Italian Dressing
¼ c light brown sugar
Few splash of Worcestershire sauce
Salt and Pepper
½ Tbs Garlic powder
1 Tbs of yellow mustard
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
2 Tbs honey
1 c warm water
Drizzle of olive oil (about 3 Tbs)
2 ½ c whole wheat flour
½ tsp garlic salt
2 medium sliced onions
5 large garlic cloves minced
2 Tbs olive oil
Fresh Pineapple chunks (About ½ c)
8 oz of fresh mozzarella
Extra BBQ sauce
Green onion sliced thin on diagonal
Combine all the slaw ingredients and let sit in the fridge until ready to top the pizza. Make sure this is the first thing you do! I added a bit more sugar after before I topped pizza, but depending on your tastes you may not need it.
Next throw the chicken in crock pot, mix the rest in a bowl and pour over chicken, on high setting. Cook for about 2 hours. If you don’t have a crock pot, use an oven safe pot, preheat oven to 325 degrees. Place all ingredients in pot and bake until ready. About 1.5-2 hours.
Now for the dough, combine the yeast, honey and water and let sit for 10 minutes in a stand mixer. If you don’t have a hand mixer, use a bowl.
Next add in the oil, flour and salt and knead with dough hook for 5 minutes until the dough pulls away from the sides. If it doesn’t after 5 minutes just add in a bit more flour, about 1 Tbs at a time. If you aren’t using a stand mixer, place flour on a board or counter, make a well, add in the oil, yeast mixture and salt and slowly incorporate by swirling around edges. Once a ball, knead until smooth, about 10 minutes. (work those muscles!)
Once done, let sit for an hour-an hour and a half.
Chicken and dough should be done around the same time. You want the chicken to be done first though. When the chicken is ready, shred in the crockpot, or pot, and let sit in the juices and warm until ready to top.
At this point throw your onions in a sauté pan over medium heat with oil. When browning, add in garlic, cook and lower heat to warm until ready to top.
When dough is ready, place your pizza stone (or baking sheet) in the oven at 450 degrees.
Pour dough out onto a pizza peel or cutting board and cut in half. Reserve one half.
Cut the remaining half into two and roll into a circles or squares.
Top with Mozzarella and place in oven on pizza stone (or baking sheet) when ready.
Once cheese starts to bubble (10 minutes), top with onion and garlic mixture, shredded chicken and more mozzarella on top if desired.
When bubbly and melty take out (about another 5-10 minutes)
Top with sweet slaw (as much as you want) red cabbage, pineapple and green onion and ENJOY!!!!!!!!!!! This one is perfect for game day. HUGE crowd pleaser.