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Pineapple is my all time favorite pizza topping, I was thrilled to find out that Matt liked it too. The best part was that he too prefered chicken on his Hawaiian pizza to the traditional Candian Bacon. This is a great end of the work week recipe, it's quick & easy, pizza works well on your lap while watching a movie too. Enjoy!Preheat your oven to 400 degrees
Ingredients:
1 thin crust Boboli
1/2 cup barbeque sauce
1 1/2 cup shredded chicken (Use your left overs or buy a Rotisserie at the grocery store)
1 cup chopped pineapple
1/4 cup sauted red onions
1 1/2 cup shredded montery jack cheese
Spread the barbeque sauce onto your crust, top with chicken, onions, cheese & pineapple. Bake for 10 minutes. Serve with a green salad & a bottle of Red Zinfandel-it is Friday! Click here for some great Red Zins under $15. I personally love the Ravenswood.
Ingredients:
1 thin crust Boboli
1/2 cup barbeque sauce
1 1/2 cup shredded chicken (Use your left overs or buy a Rotisserie at the grocery store)
1 cup chopped pineapple
1/4 cup sauted red onions
1 1/2 cup shredded montery jack cheese
Spread the barbeque sauce onto your crust, top with chicken, onions, cheese & pineapple. Bake for 10 minutes. Serve with a green salad & a bottle of Red Zinfandel-it is Friday! Click here for some great Red Zins under $15. I personally love the Ravenswood.
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