Preheat over to 500 degrees
Prep, slice and cut vegetable ahead of time.
Pan-fry 6-8 slices of thick-cut bacon
Rinse, pat dry and place chicken breast slices into a medium size bowl, add El Yucateco® Black Label Chile Habanero Hot Sauce, chicken seasoning, and extra virgin olive oil. Mix well.
Place a cast iron skillet or non-stick pan over med-heat, when the oil is hot cook the chicken thoroughly when the chicken it cooked through move it to a cutting board. When the chicken is cool enough to safely handle chop into smaller pieces using a sharp knife. Set chicken aside.
Place the prepared thin crust pizza crust on a pizza stone, spoon on the marinara sauce and spread evenly, add shredded cheese, green and red peppers, pineapple, red onions, chopped chicken pieces, thick-cut bacon, and more shredded cheese.
Place the pizza stone with the pizza into the oven on the center rack. Make for 12-15 minutes.
Remove from the oven and let it stand for five (5) minutes.
Drizzle with extra virgin olive oil and more El Yucateco® hot sauce.
Serve.
