Why You’ll Love This Recipe

Flavor-packed the smoky, spicy jerk chicken pairs beautifully with sweet roasted peppers and tangy BBQ sauce.
Creative fusion combines Caribbean flair with the beloved comfort of pizza.
Customizable easily adjust spice levels, swap crust types, or tweak toppings to suit your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

PIZZA CRUST:
2 ¾ cups organic all-purpose flour (with gluten-free option noted)
1 cup warm fresh water (ensure it’s warm, not hot)
1 tablespoon raw honey
1 packet rapid-rise yeast (2 ¼ tsps)
1 tablespoon extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon sea salt

ROASTED BELL PEPPERS:
2 cups baby bell or sweet peppers, thinly sliced
1 tablespoon extra virgin olive oil
1 tablespoon dried parsley
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme

JERK CHICKEN:
2 lbs organic chicken breast
1–2 tablespoons homemade jerk dry rub seasoning

TOPPINGS:
8 oz fresh mozzarella cheese (or ~2 cups shredded mozzarella)
1 tablespoon extra virgin olive oil
2 cups herb-roasted tomatoes
1 cup kale, de-stemmed and chopped
1 cup BBQ sauce (homemade or store-bought)

Directions

Prepare the dough: In a large bowl, stir warm water and honey until combined. Sprinkle in the yeast and let sit until foamy (about 5 minutes).
Add flour, olive oil, oregano, garlic powder, thyme, and salt. Stir until a dough forms.
Knead on a floured surface for 5–7 minutes until smooth and elastic. Shape into a ball and place in a lightly oiled bowl; cover and let rise until doubled (roughly 1 hour).
Roast the peppers: Meanwhile, toss sliced peppers with olive oil, parsley, salt, pepper, paprika, garlic powder, oregano, basil, and thyme. Spread on a baking sheet and roast at 425°F (approx. 220°C) for 15–20 minutes until tender and lightly charred.
Cook the jerk chicken: Rub chicken breasts evenly with jerk dry rub. Grill or pan-sear over medium heat until cooked through (internal temp ~165°F/74°C), about 6–8 minutes per side. Let rest, then slice or shred thinly.
Assemble the pizza: Preheat oven to 475°F (about 245°C). Roll or stretch the dough into your desired shape on prepared pan or stone. Brush lightly with olive oil. Evenly layer roasted peppers, mozzarella, jerk chicken, herb-roasted tomatoes, kale, and drizzle with BBQ sauce.
Bake: Transfer to the oven and bake 12–16 minutes, or until crust is golden and cheese is melted and bubbly.
Let cool for a few minutes before slicing and serving.

Servings and timing

This recipe makes 1 large pizza that serves about 4–6 people, depending on appetite.

Prep time: 20 minutes (plus dough rising time)
Active cook time: 30 minutes (roasting, chicken prep, assembly)
Bake time: 12–16 minutes
Total time (excluding dough rise): approximately 1 hour
With rising included: around 2 hours

Variations

Spice level: Adjust the jerk rub to your preference—add more scotch bonnet or cayenne for extra heat, or tone it down with milder spices.
Crust alternative: Use a cauliflower or gluten-free cauliflower crust if avoiding gluten.
Cheese swap: Try smoked gouda or a mix of cheddar and mozzarella for a richer flavor.
Veggie boost: Add sautéed onions, charred corn, or pineapple for a tropical touch.

Storage/Reheating

Storage: Cover cooled leftovers and refrigerate for up to 3–4 days.
Freezing: Freeze slices in airtight containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm slices in a 350°F (175°C) oven for about 8–10 minutes, or crisp up in a skillet over medium heat for 3–5 minutes, cheese side down until heated through.

FAQs

What makes this pizza “Jamaican jerk”?

The signature flavor comes from the homemade jerk dry rub seasoning on the chicken, which includes bold spices like allspice, thyme, and scotch bonnet (adjustable for heat), imparting an unmistakable island kick.

Can I use store-bought dough instead of making my own?

Absolutely. Pre-made pizza dough from a bakery or grocery store works just fine—simply skip the dough preparation step and proceed with assembly and baking.

How can I make the jerk seasoning from scratch?

A basic jerk dry rub typically includes ground allspice, thyme, garlic powder, onion powder, cayenne or scotch bonnet, cinnamon, nutmeg, brown sugar, salt, and pepper. Mix and use 1–2 tablespoons as needed.

What if I don’t have kale?

No problem—spinach, arugula, or even thinly sliced collard greens make excellent substitutes.

Is there a vegetarian version of this pizza?

Yes—use plant-based jerk-seasoned chickpeas, tofu, or tempeh in place of chicken, and top with your favorite veggies for a tasty vegetarian twist.

Can I prepare this ahead of time?

Sure! You can roast the peppers and cook (and even slice) the chicken a few hours or a day ahead. Assemble and bake when ready to serve for maximum freshness.

What temperature should the dough water be?

The water should be warm to the touch, around 105–115°F (40–46°C). Too hot will kill the yeast, too cool won’t activate it properly.

How do I ensure a crispy crust?

Bake on a preheated pizza stone or a hot baking sheet and use a high oven temperature (475°F/245°C). Also, avoid overloading with toppings, which can make the crust soggy.

Can I use BBQ sauce on a pizza?

Yes! The tangy-sweet BBQ sauce complements the smoky jerk chicken and balances the spice with a saucy richness.

Conclusion

Best Jamaican Jerk Chicken Pizza elevates a classic favorite with Caribbean flair—fiery, smoky, sweet, and savory all at once. Whether you’re hosting a casual get-together or craving something adventurous for dinner, this recipe is sure to impress. Gather your ingredients, prep ahead as needed, and enjoy a slice of bold flavor—no passport required.