I know it’s a controversial subject, but I personally enjoy the sweetness pineapple adds to a savory BBQ Chicken Pizza. Toss some jalapeños on there for an extra kick of heat and boom… flavor explosion!
Detroit-style pizza is a super delicious deep dish pan pizza that’s absolutely marvelous for any night of the week. Honestly, I don’t think it gets the recognition it deserves. My favorite part is the crispy, cheesy, caramelized, crusty edges. Man, oh man, this recipe totally stole a pizza my heart at first bite (see what I did there? 😉 ), If you’re a fan of the ‘zaa like I am, make sure to also check out my Pepperoni Detroit-Style Pizza, this Italian Stuffed Stromboli, and my spin on Barbecue B.L.T. Flatbreads.
INGREDIENTS FOR THIS RECIPE:
So what’s the secret behind a perfectly cooked Detroit-style Pizza? The deep dish pan it’s cooked in! This pan is more similar to a cast-iron skillet rather than a cake pan. I found mine on Amazon and I highly recommend it. Here’s the other things you’ll need:
- Seasoned & Cooked Springer Mountain Farms Chicken Breast
- Olive Oil
- Pizza Dough
- Monterey Jack Cheese
- Munster Cheese
- Red Onion
- Pineapple Chunks
- Fresh Jalapeño
- BBQ Sauce
- Fresh Cilantro
- Crushed Red Pepper Flakes
To season my chicken breasts, I used my friend Dave’s Still There Shine Rub Blackening. However, feel free to use whatever seasonings you enjoy most. Per the usual, I cook with Springer Mountain Farms. They provide top-notch care for the chickens, feeding them 100% U.S.-grown corn and soybeans for their chicken feed… and all of their farms are owned and operated by family-owned farms in Northeast Georgia. Seriously, they provide the best chicken to cook with.
TIPS AND TRICKS:
HOMEMADE OR FRESH STORE BOUGHT DOUGH? You can use either! This time around, I decided to use store-bought, but you can certainly make your own. I have a great recipe in my Pepperoni Detroit-Style Pizza post (also listing the recipe in my notes below). Whichever way you choose, allow the dough to rest on the counter for about 10-15 minutes because it’s easier to shape into the pan when it’s closer to room temperature.
PAN SIZE MATTERS. I have a 10×14 ounce pan, so I need to use 1 pound (or 16 ounces) of dough to create the perfect square crust. However, if you have a different size pan you’ll need to adjust the dough weight as follows (and ingredients to accommodate):
PAN SIZE TO DOUGH SIZE:
8×8 pan – 8 ounces dough
9×9 pan – 10 ounces dough
9×13 – 14 ounces dough
8×10 – 10 ounces dough
10×14 – 16 ounces dough
DETROIT-STYLE PIZZA HAS THE SAUCE ON THE TOP. I cook the pizza with no sauce, then when melty and perfect, I remove it from the oven and slide it out of the pan. When ready to serve, drizzle with bbq sauce for this recipe. However, if you’re making tomato sauce pizza recipe, you can layer the sauce on top before baking. I’ll often use this No-Cook Pizza Sauce.
MORE PIZZA LOVE YOU’LL SWOON OVER:
Taco Bell Mexican Pizza Copycat
Chicken Parmesan French Bread Pizzas
Flatbread Pizza with Pear, Gorgonzola, Sausage and Honey
BLT Flatbread with White Garlic Sauce
How To Make Pizza With Puff Pastry Sheets
30-Minute Thai Chicken on Roasted Naan Flatbreads
How To Make Chili Fries Into Pizza
Fried Chicken French Bread Pizza with Purple Slaw
BROWSE ALL RECIPES BY CLICKING HERE
- 1.5 cups Cooked & Seasoned Chicken Breast, cut into small chunks (2 breasts)
- 2 tbsp. Olive Oil, or more as needed
- 16 oz. Pizza Dough, room temperature
- 8 oz. Monterey Jack, cut into squares
- 4 oz. Munster Cheese, cut into smaller slices
- ¼ Small Red Onion, sliced thin
- 8oz. can Pineapple Chunks, drained
- Fresh Jalapeño Slices, optional to taste
- 1 cup BBQ Sauce
- 2 - 3 tbsp. Fresh Cilantro Leaves, or to taste
- 1 tbsp. Crushed Red Pepper Flakes, optional to taste
- Season and cook 2 chicken breasts in a large skillet (or other preferred method) until internal temperature has reached 165F. Once cooked, chop into smaller chunks and set aside.
- Preheat oven to 550F.
- Drizzle olive oil into the pizza pan and spread to coat all sides.
- Press the pizza dough into the pan until it has covered the entire bottom. It will be a square shape.
- Evenly spread the chicken chunks over the top of he dough. Then layer with the two cheeses, red onion, and pineapple chunks. Add jalapeño slices, if desired.
- Bake for 15 - 20 minutes, or until golden brown.
- Allow the pizza to cool for a few minutes and then carefully slide the pizza onto a cutting board with a spatula. Drizzle with bbq sauce and cut into squares. Enjoy immediately with fresh cilantro and optional red pepper flakes as a garnish.
NOTES ON THIS RECIPE:
- Do you want to make your own pizza dough? My go to is:
- 1 cup Warm Water
- .25 oz Package Active Dry Yeast
- 1 tsp. White Sugar
- 2 tsp. Olive Oil
- 1 tsp. Kosher Salt
- 2.5 cups Bread Flour
-
- Set out a large bowl and pour the warm water inside. Stir in yeast, sugar and gently stir to dissolve. Add the olive oil, salt and bread flour. Stir until dough forms and allow it to relax for 15 minutes. Turn dough onto the countertop and knead for 5 minutes, forming a ball.
- Pour some oil in the bottom of the Detroit-style pizza pan. Place the dough on top of the olive oil and cover with a kitchen towel. Set aside on the countertop for 1 hour. The dough will increase in size.
- Like I mentioned in the blog post, I know it’s pretty controversial adding pineapple to pizza. Wowza, so many different opinions. If you’re not a fan, simply omit it from this recipe. I promise, this will still a drool-worthy recipe without our sunshine sweet fruit friend.
- Leftovers can be kept refrigerated, in a covered container or aluminum foil, and consumed within the next couple days. I like to reheat mine in our air fryer, 10 minutes at 350F. Depending on which air fryer you have, cooking times may vary.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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