This Best Homemade Jamaican Jerk Chicken Pizza is one of the best versions of taking a traditional staple----jerk chicken and using it to re-create something phenomenal. It comes based in a spicy-sweet BBQ jerk sauce and loaded with mozzarella cheese, bell peppers, kale, onions, jerk chicken, and scotch bonnet pepper (for an extra kick of heat). It’s just too delicious not to try and it’s bursting with savoriness and flavor. Perfect for any lunch or dinner meal and is made in just 20 short minutes.
In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey (or sugar), olive oil, yeast, garlic powder, oregano, dried parsley, and sea salt (you might need to use a whisk to ensure that everything combines together well). Let is sit for at least 5 minutes, until yeast begins to activate and foam.
Slowly add the flour (on low speed!), until fully incorporated and a soft dough is formed. **NOTE: if dough is too sticky, add 1/2 cup of additional flour at a time)**.
Now, increase the speed to medium-high and knead the dough for about 5 minutes in the mixer.
Once done, cover the dough with plastic wrap for about an 1 hour. **NOTE: This allows the crust to be fluffy and airy like I said!**
Once fully risen, on a floured surface, add the dough and slightly roll out the dough until it’s flat enough to form a flat circle the rest of the way with your hands, about 11 inches in diameter. Lightly grease your pizza pan with extra virgin olive oil and place dough on one end of pan, evenly pressing it and flattening it out to fit the entire pan. Gently use your finger to stretch dough until pan is fully covered and gently pinch the edges of the dough together to form the crust.
Preheat your oven to 450 degrees Fahrenheit and be sure to use a great pizza pan to ensure that your crust is crispy and not soggy (**See Recipe notes for suggestion!**).
In a small pot, add the BBQ sauce and jerk seasoning together on medium-high heat until it begins to bubble, mixing until well combine. Remove from heat.
Spoon a generous amount of the BBQ jerk sauce over the top of the crust in the center and spread it out thinly and sprinkle the mozzarella cheese, then the remaining ingredients, ensuring that the jerk chicken is on the very top. Lightly brush the tops of the crust with extra virgin olive oil to ensure that it becomes a nice golden brown.
Gently transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the cheese has melted (and becomes bubbly) and the crust is crispy and golden brown.
Once done, allow pizza to rest/cool for a few minutes (about 5 minutes!) so that the cheese sets before cutting into generous slices, using a pizza cutter. Garnish with your favorite toppings—dried parsley, red pepper flakes, oregano, etc.
PIZZA CRUST: For a crispy pizza (especially on the bottom), I suggest using a pizza pan with holes to allow the crust to bake through nicely. I used the AirBake Pizza Pan, which can be found at Target!
STORAGE: Leftover pizza is best kept tightly wrapped in foil paper, refrigerated for 3-4 days for optimal freshness.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
JERK CHICKEN: Be sure to add jerk seasoning to prepped chicken when seasoning. Roast in foil paper for about 20-30 minutes, or until cooked through.