The base of a pizza influences everything that comes after it. Instead of a tomato sauce, this recipe starts with a garlic herb oil that lightly coats the dough, soaking into the crust as it bakes and creating a fragrant foundation for the toppings.
The chicken is seasoned before it ever reaches the pizza. A blend of herbs, smoked paprika, garlic, and onion gives each piece plenty of flavor, while grilling adds light charring that complements the sweetness of the pineapple once everything bakes together.
Mozzarella melts around the toppings rather than covering them completely, allowing every ingredient to keep its own character. The result is a pizza with smoky, sweet, savoury, and herbaceous flavours in every slice.
This recipe makes two 10-inch pizzas with a regular crust. If you prefer a thinner, crispier pizza, simply stretch the dough a little further before adding the toppings.
INGREDIENT DETAILS
For the Grilled Chicken
Chicken Breasts – Lean, tender protein that stays juicy when grilled and sliced over the pizza.
Garlic Powder – Adds savoury depth throughout the chicken.
Onion Powder – Provides a mild sweetness and rounds out the seasoning.
Dried Thyme – Adds an earthy herbal note.
Dried Oregano – Brings classic Mediterranean-inspired flavour.
Smoked Paprika – Adds colour and a subtle smoky finish.
Chili Flakes – Provide a gentle background heat.
Olive Oil – Helps the seasonings coat the chicken while keeping it moist during grilling.
Salt – Enhances all of the flavours.
For the Garlic Herb Oil
Olive Oil – Replaces traditional pizza sauce while adding richness.
Garlic – Infuses the oil with bold savoury flavour.
Parsley – Adds freshness.
Dried Basil – Brings mild sweetness.
Dried Oregano – Adds aromatic depth.
Red Pepper Flakes – Provide a hint of heat.
Salt – Seasons the herb oil.
For the Pizza
Basic Pizza Dough – Bakes into a chewy crust with crisp golden edges.
Mozzarella Cheese – Melts into a creamy, stretchy topping.
Pineapple – Adds bursts of sweetness that balance the smoky grilled chicken.
Onion – Softens as it bakes, adding sweetness and texture.
PIZZA SIZE GUIDE
This recipe makes enough dough for:
- Regular Crust: Two 10-inch pizzas with a soft interior and lightly crisp edges.
- Thin Crust: Stretch into two 12-inch pizzas for a thinner, crispier crust.
INGREDIENT ALTERNATIVES
- Chicken breasts: Boneless chicken thighs work equally well.
- Mozzarella: Use mozzarella with provolone or Monterey Jack.
- Pineapple: Fresh or canned pineapple can be used. Drain canned pineapple well.
- Red pepper flakes: Omit if preferred.
- No substitute needed for the garlic herb oil.
Get the Recipe for my Basic Pizza Dough
Grilled Chicken & Pineapple Pizza
Description
This pizza swaps traditional tomato sauce for a simple garlic herb oil that lets every topping shine. Homemade grilled chicken, sweet pineapple, and plenty of mozzarella come together on a crisp, golden crust that's rich without feeling heavy.
For the Grilled Chicken
For grilling
For the Garlic Herb Oil
For the Pizza
Instructions
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Pat the chicken dry with paper towels. In a small bowl, combine the garlic powder, onion powder, thyme, oregano, smoked paprika, chili flakes, and salt. Drizzle the chicken with the olive oil, sprinkle over the seasoning mixture, and massage until evenly coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
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Heat a lightly greased stovetop grill pan over medium-high to high heat until very hot. Grill the chicken for 5–7 minutes on the first side without moving it, then turn and cook for another 4–6 minutes, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and allow it to rest for 5 minutes before slicing into bite-sized pieces.
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Preheat the oven to 375°F (190°C).
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In a small bowl, stir together the olive oil, parsley, garlic, basil, oregano, salt, and red pepper flakes. Let the mixture stand for a few minutes while you prepare the pizzas.
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Divide the pizza dough into two equal portions. Stretch or roll each into a 10-inch round for a regular crust or a 12-inch round for a thin crust. Transfer to prepared pizza pans or baking trays.
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Brush the garlic herb oil evenly over each pizza, leaving about a 1-inch border around the edges. Sprinkle over half of the mozzarella cheese, followed by the grilled chicken, pineapple, and diced onion. Finish with the remaining mozzarella.
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Bake for 25 minutes, or until the crust is golden and the cheese is bubbling with lightly browned spots. For extra colour, broil for 1–2 minutes, watching carefully to prevent burning.
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Allow the pizzas to rest for 5 minutes before slicing and serving.
Note
- Marinating the chicken overnight develops even deeper flavour.
- Pat canned pineapple dry before adding it to the pizza to prevent excess moisture.
- Freshly grated mozzarella melts more evenly than pre-shredded cheese.
- Leftover grilled chicken can be refrigerated for up to 4 days and used for salads, wraps, sandwiches, pasta, grain bowls, or another pizza.
- Leftover pizza keeps well in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain a crisp crust.
