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Best Jamaican Jerk Chicken Pizza

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A bold fusion pizza topped with smoky-spicy Jamaican jerk chicken, roasted bell peppers, fresh kale, herb-roasted tomatoes, and tangy BBQ sauce over a golden homemade crust.

Ingredients

2 ¾ cups organic all-purpose flour (or gluten-free alternative)

1 cup warm fresh water (105–115°F)

1 tablespoon raw honey

1 packet rapid-rise yeast (2 ¼ teaspoons)

1 tablespoon extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon dried thyme

½ teaspoon sea salt

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

2 lbs organic chicken breast

1–2 tablespoons homemade jerk dry rub seasoning

8 oz fresh mozzarella cheese (or ~2 cups shredded)

1 tablespoon extra virgin olive oil

2 cups herb-roasted tomatoes

1 cup kale, de-stemmed and chopped

1 cup BBQ sauce

Instructions

  1. In a large bowl, stir warm water and honey until combined. Sprinkle in yeast and let sit until foamy (about 5 minutes).
  2. Add flour, olive oil, oregano, garlic powder, thyme, and salt. Stir until a dough forms.
  3. Knead on a floured surface for 5–7 minutes until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover, and let rise until doubled (about 1 hour).
  4. Meanwhile, toss peppers with olive oil, parsley, salt, pepper, paprika, garlic powder, oregano, basil, and thyme. Spread on a baking sheet and roast at 425°F (220°C) for 15–20 minutes until tender and lightly charred.
  5. Rub chicken breasts evenly with jerk seasoning. Grill or pan-sear over medium heat until internal temperature reaches 165°F (74°C), about 6–8 minutes per side. Let rest, then slice or shred.
  6. Preheat oven to 475°F (245°C). Roll or stretch dough onto a prepared pan or stone. Brush lightly with olive oil.
  7. Layer roasted peppers, mozzarella, jerk chicken, herb-roasted tomatoes, kale, and drizzle with BBQ sauce.
  8. Bake for 12–16 minutes, or until crust is golden and cheese is melted and bubbly.
  9. Cool for a few minutes before slicing and serving.

Notes

Adjust jerk spice level to taste—more Scotch bonnet or cayenne for heat, less for milder flavor.

Use a pre-made crust for a quicker version.

Vegetarian alternative: replace chicken with jerk-seasoned chickpeas, tofu, or tempeh.

For extra crispiness, bake on a preheated pizza stone.

Leftovers keep refrigerated for up to 4 days or frozen for 2 months.

Nutrition

Find it online: https://familydinnercooking.com/best-jamaican-jerk-chicken-pizza/