We have been in our house for about 6 months now, so it's strange to me to just be catching up on posting recipes that I made when Nick first got here to Tennessee. The kids and I (just Matt & Cami at the time) had moved down last July and Nick moved down in September. This pizza recipe was one I made the very night Nick arrived to Tennessee. Since I was pregnant with Mason, I was having weird cravings - namely, spicy foods. So this pizza was a must.
You get heat from the chipotles - a nice smoky heat. I used Sweet Baby Ray's Sweet & Spicy bbq sauce. The jalapenos last summer were just extra spicy - which was awesome! And, of course, Frank's Red Hot Sauce is always a nice touch of heat. The cheese and pineapple did help not to make the heat overpowering, but it was still a really great slice of spiciness :) It was exactly what I was craving!
What you need:
- 1 recipe pizza dough (as always, went with my favorite)
- 1/2 cup sweet & spicy bbq sauce
- 2 Tbsp. pineapple juice (from can of pineapple)
- 1-2 canned chipotles (used the ones in adobo sauce), chopped
- Juice of 1/2 lime
- 1/4 to 1/2 cup cilantro, chopped (we love lots of cilantro!)
- 2+ cups shredded mozzarella
- 1 can pineapple tidbits (the larger can)
- Canadian bacon, chopped
- Hot sauce or sweet Thai chili sauce
- 2 jalapenos, sliced, seeded, if desired
- Roll pizza dough out to fit your pizza pan. Sprinkle the bottom with cornmeal before placing the dough in the pan. Poke the dough all over with a fork. Bake at 400* for 10 to 12 minutes.
- Meanwhile mix together bbq sauce, pineapple juice, chipotles, lime juice, and cilantro in a bowl.
- Once pizza dough is done prebaking, spread the bbq sauce mixture on top.
- Then top with some of the cheese, the Canadian bacon, and pineapple.
- Drizzle with hot sauce. Top with more cheese and then add jalapenos.
- Bake in the oven for 10 to 15 minutes or until crust is golden around the edges and cheese is melted.
Recipe adapted from Half Baked Harvest
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