Caribbean Jerk Chicken Pizza

overhead shot of sliced jerk chicken pizza

Course: Main Course, Main Dish

Cuisine: Caribbean

Keyword: homemade pizza recipe, jerk chicken pizza

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 697kcal

Author: Chef Jessica Anne

Caribbean Jerk Chicken Pizza Recipe- Sweet, spicy and salty pizza loaded with veggies, spicy chicken and drizzled with honey.

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Equipment

Ingredients

1 chicken breast boneless, skinless
2 tablespoons jerk seasoning divided
3 tablespoons extra virgin olive oil divided
1/3 cup corn meal yellow or white
2 tablespoons flour
1 ball pre-made pizza dough or pizza crust
1/2 cup pizza sauce or marinara
1 plum tomato ends removed, thinly sliced, then halved to half moon shapes
1/3 cup green bell pepper diced
1/3 cup yellow bell pepper diced
1/3 cup red onion diced
1/3 cup fresh mushrooms sliced
1 cup mozzarella cheese shredded
2 tablespoons hot honey

Instructions

Tenderize (beat) your one chicken breast slightly until evenly thick. Place in a small airtight bag with 1 tablespoon olive oil and 1 tablespoon jerk seasoning. Place in refrigerate for a minimum of 30 minutes. Remove and grill or cook on stove top until fully cooked. Chop or shred into small bite sized pieces. Set aside.
Spread 1 tablespoon olive oil on chosen cooking platform (stone or metal pizza pan). Sprinkle with 1/4 cup cornmeal. Don't be shy with the cornmeal, it doesn't have a lot of taste and will help with a crispy crust! Preheat oven to 425 degrees with the pizza stone or metal pizza baking sheet inside. Pre-heating it with the oven will help your crust to bake evenly.
Use either a bakers peel or an inverted cooking sheet. Flour lightly and spread with 1/4 cup corn meal directly to the peel or baking sheet. This will help transfer the pizza to oven easily and crisp the crust. Transfer pizza dough to the peel or baking sheet.
Using a pastry brush, brush out 1 tablespoon olive oil onto naked pizza crust. This creates a barrier between the dough and the toppings that prevents the crust from getting soggy. Spread 1/2 cup pizza sauce over dough, continue with 1/2 cup mozzarella cheese. Sprinkle 1 tablespoon jerk seasoning evenly over the cheese and pizza sauce. Cheese on the bottom will help the toppings to stick. Continue to top with both colors bell peppers, onions, mushrooms and chicken. Top with remaining mozzarella cheese.
Gently transfer the pizza from the bakers peel or baking sheet onto the pizza stone or metal baking sheet in the oven. This could possibly be the most difficult part of this recipe, but I have faith you can do it! Cooking times may vary by oven and dough thickness with vary by pizza. I suggest starting with 15 minutes and then checking every minute. Ideally you want your edges to be browned, but not burnt and the cheese to be melted. Mine took 20 minutes.
Remove from oven and drizzle 2 tablespoons honey over top the entire pizza. Slice and serve!

Notes

You can use leftover chicken or pre-cooked chicken, just toss it in dry jerk seasoning.

Nutrition