Caribbean Jerk Pizza Recipes

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.