Ingredients for Dough:
1 cup Southern Recipe Small Batch Pineapple & Ancho Chile, crushed
8 ounces cream cheese, softened
4 large eggs
1/4 cup Parmesan cheese
2 cups shredded Italian cheese
1/2 tablespoon Italian spices
1/2 tablespoon garlic powder
Ingredients for Sauce:
1 can crushed pineapple, juices reserved
1 (16 oz.) bottle barbecue sauce
1 red bell pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, smashed and minced
1/4 cup red onion, finely chopped
1/4 cup green onion, garnish
Kosher salt and freshly ground pepper, to taste
Feta or horseradish cheddar cheese
Directions for Dough:
Preheat oven to 425 degrees F. Mix cream cheese, eggs, seasonings, and Italian cheese. Mix well. Add ground pork rinds. This will be a very thick mixture.
Plop the dough onto a heavily greased pizza pan, or cover a pizza pan with parchment paper. Cover dough with plastic wrap or wax paper and roll or pat out to edges. It's a very workable dough.
Bake the crust for 20 minutes, remove it from the oven and let it stand 10 minutes.
Directions for Sauce:
Pour barbecue sauce and half of the reserved pineapple juice (more or less as desired) into a medium saucepan, then stir in red bell pepper, jalapeño, garlic, and red onion.
Let simmer to thicken.
Top cooked pizza dough with leftover chicken or pork. Sprinkle choice of cheese on top, then drizzle sauce mixture.
Place in oven until bubbly. Enjoy!