How to make Jerk Chicken Pizza.
- 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
- 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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