Chicken, Pineapple, and Onion Pizza



1 pound chicken tenders
salt and pepper
3 tablespoons butter
1 cup barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
16 ounces fresh mozzarella, thinly sliced
1 1/2 cups Gouda cheese, shredded
1/2 red onion, thinly sliced
1 cup small fresh pineapple, drained
1/4 cup fresh cilantro
1 package store bought pizza dough


Preheat oven to 425 degrees.

Place a silpat on a baking sheet. If using store bought dough, let it come to room temperature for about 20 minutes it will be easier to handle and roll out.

In a large skillet preheated to medium-hight heat, melt butter. Add chicken tenders that have been seasoned on both sides with salt pepper. Cook chicken tenders for about 10 minutes or until fully cooked through and no longer pink. Remove chicken from skillet, place on a cutting board, and begin to shred. Once the chicken is shredded, place it in a large bowl and mix it with 3/4 cup barbecue sauce, honey, molasses, and brown sugar.

Spread the remaining 1/4 cup barbecue sauce over dough that has been rolled out into a rectangle. Top with mozzarella and gouda cheese. Then top with barbecue chicken mixture, pineapple, and red onion. Bake for about 10 minutes. Remove from oven add a little more cheese and cilantro. Put back in oven for about 2 to 3 minutes. Garnish with fresh cilantro when done.


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