Chicken and pineapple pizza

Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here: .

Ingredients:

1 ball of pizza dough (see: )
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese
2 cloves garlic, finely minced
1 chicken thigh, cubed, preferably free-range, corn-fed or organic
1 capsicum, cut into short strips
1 small onion, finely sliced
1/2 pineapple, cut into cubes
1 tbs brown sugar
black pepper
sea salt
extra virgin olive oil (optional)
a few drips of Tabasco or other chilli sauce sauce (optional)


Combine the pineapple cubes and brown sugar in a bowl. Toss to combine and set aside.

Grind some black pepper and sea salt over the cubed chicken thigh. Fry in a fry pan over medium heat until cooked through. It's important to fully cook meats such as chicken, pork and beef before putting them on pizza. Allow to cool.

Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.

Combine tomato passata, minced garlic and, if you're up for it, a few drops of Tabasco or another chilli sauce. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Next, top the pizza with the chicken, capsicum, pineapple and onion.

Place in the oven for 20 minutes or until the base is crispy and golden. Drizzle pizza with a little extra virgin olive oil before serving, if you're so inclined. Alternatively, you could sprinkle a little more Tabasco sauce over the pizza.