Jerk Chicken Pizza

How to make Jerk Chicken Pizza.

Ingredients:

Jerk Marinade:

  • 1/4 cup vegetable oil
  • 1 medium yellow onion, coarsely chopped
  • 2 scallions, chopped, plus more for topping (see below)
  • 4 garlic cloves
  • 1 yellow Scotch bonnet pepper
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon fresh thyme leaves
  • 1 1/2 tablespoons dark brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons browning sauce
  • 2 tablespoons ground allspice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon freshly ground black pepper
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon kosher salt

For pizza assembly:

  • 1 pound store-bought or homemade pizza dough, brought to room temperature
  • 1/2 cup pizza sauce or marinara
  • 8 ounces shredded or grated low-moisture mozzarella
  • 1 1/4 cups cooked diced boneless chicken
  • 2/3 cup Jerk Sauce Marinade
  • 1/2 cup thinly sliced white onions
  • 1/2 cup sliced black olives
  • 1/2 cup chopped banana peppers or yellow bell peppers
  • 16 thin scallion strips

Instructions:

  • In a blender, combine all ingredients for the Jerk Marinade. Blend until smooth, and refrigerate until ready to use.
  • Preheat the oven to the hottest temperature, preferably at least 500°F. Place a pizza stone or steel on the bottom rack of the oven to preheat for 30 minutes. In a bowl, combine chicken and 2/3 cup Jerk Marinade (reserve remainder for another use).
  • When the oven has preheated for 30 minutes, assemble pizza: Stretch dough out on a lightly floured surface into a 14- to 16-inch round. Place pizza dough on a well floured wooden peel or a well floured rimless (or inverted rimmed) sheet pan. Spread marinara evenly across the pizza crust, leaving a 1-inch space around the edge. Top evenly with mozzarella, marinated chicken, white onions, black olives, and yellow peppers.
  • Bake, rotating the pizza once halfway through baking, until the crust is baked through and the cheese is bubbling, 8 to 10 minutes. Cut into 8 slices and garnish each slice with two scallion strips in an “x” formation. Serve immediately.
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