Prep time20 minutes
Cook Time10 minutes
Equipment: The Ultimate Skillet
12 ounces (340g) store-bought or homemade pizza dough
2 tbsp store-bought or homemade basil pesto
1 cup cooked shredded jerk chicken (jerk seasoning recipe here: https://www.sweetandsorrel.com/baked-jerk-chicken)
¼cup fresh pineapple, sliced lengthwise
2 tsp seasoning mix (dried thyme, garlic powder, salt and pepper)
½ cup low-moisture shredded mozzarella cheese
½ oz fresh sliced mozzarella cheese
1 tbsp olive oil
Preheat oven to 500℉.
Place Milo Ultimate skillet in oven on top rack and heat for 1-2 minutes, until hot. Remove from the oven. Drizzle olive oil into the skillet, then add pizza dough to the pan. Stretch the dough out until it covers the bottom of the pan, then press upward to push the dough towards the sides of the pan, this will help the crust rise.
Spoon on the basil pesto, then add the shredded mozzarella cheese.
Next, add a generous amount of the cooked shredded jerk chicken. Top with fresh slices pineapples and sprinkle on the dry seasoning mix. Finish with the slices mozzarella.
Bake for 10 minutes, or until the crust turns golden brown and the cheese starts to bubble. Drizzle with olive oil, then top with micogreens. Enjoy!