Caribbean Jerk Pizza Food

CARIBBEAN JERK CHICKEN PIZZA

Steps:

• Tenderize (beat) your one chicken breast slightly until evenly thick. Place in a small airtight bag with 2 tablespoons olive oil and 1 tablespoon jerk seasoning. Place in refrigerate for a minimum of 2 hours, maximum of 24. 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 tomato 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!

CARIBBEAN JERK PIZZA

Steps:

• Preheat oven to 425˚F (220˚C). On lightly floured surface, roll out dough into 12-inch (30 cm) round, about 1/4-inch (5 mm) thick. Transfer to floured pizza pan.
• Spread VH® Pineapple Jerk Sauce over dough, leaving 1-inch (2.5 cm) border all around. Top with cheese, chicken, salsa, red onion and jalapeño.
• Bake for 15 to 18 minutes or until crust is golden brown and cheese is bubbling. Top with mango and cilantro.

CARIBBEAN JERK PINEAPPLE PIZZA

Steps:

• Cut Chicken into think Slices. Marinate chicken thighs in jerk marinade in refrigerator, as long as possible.
• Remove from marinade; discard marinade.
• Cook Chicken in Zip N Steam Bag until cooked through (about 7-9 Minutes).
• Spoon BBQ sauce over the pizza crust.
• Spread the cheese over the pizza crust.
• Top pizza with sliced chicken, red onion and pineapple.
• Sprinkle lightly with dried Cilantro before baking.
• Bake pizza at 375ºF, 20 to 25 minutes or until crust is golden brown. Cut and serve.

JERK CHICKEN PIZZA

Steps:

• Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
• Preheat oven to 350 degrees F (175 degrees C).
• Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
• Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
• Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.