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Closeup of sliced Homemade Jamaican Jerk Chicken Pizza
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4.92 from 12 votes

Best Jamaican Jerk Chicken Pizza

This loaded and flavorful Jerk Chicken Pizza starts with a homemade crust, topped with roasted bell peppers, tomatoes, Jerk chicken, and BBQ sauce. Just amazing!
Prep Time40 minutes
Cook Time25 minutes
Total Time1 hour 5 minutes
Course: Main Course
Keyword: baked, bbq, bell peppers, cheese, chicken, classic, crust, dinner, easy, fluffy, food, herbs, homemade, Jamaican, jerk, pizza, recipe, savory, spicy, veggies
Servings: 8 servings
Calories: 546kcal
Author: Shanika

Ingredients

PIZZA CRUST:

  • 2 ¾ cups organic all-purpose flour (See Notes for GF option!)
  • 1 cup WARM fresh water (Ensure that it's warm and not hot!)
  • 1 tablespoon raw honey
  • 1 packet rapid-rise yeast (That's 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/sweet peppers, sliced thin
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon  dried parsley
  • 1 teaspoon sea salt + black pepper, each
  • 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 Tbsps Homemade Jerk Dry Rub Seasoning

TOPPINGS:

  • 8 oz. fresh mozzarella cheese (You can also use shredded mozzarella cheese, if desired---about 2 cups!)
  • 1 tablespoon Extra virgin olive oil
  • 2 cups Herb roasted tomatoes
  • 1 cup kale, de-stemmed + chopped
  • 1 cup BBQ sauce, homemade or store-bought

Instructions

BAKE THE CHICKEN:

  • Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Wash and pat dry the chicken breasts and add jerk seasonings, mixing everything together until combined and chicken becomes marinated.
  • Place chicken breasts unto prepared baking sheet and pour any marinade "juices" atop chicken. Bake for 30-40 minutes, until chicken is fully cooked through and golden brown on the outside. Once done, remove chicken from oven and let it rest for 5 minutes or so before"shredding" them using a kife and fork (or two forks) by pulling them apart.

ROAST THE BELL PEPPERS:

  • Prepare another baking sheet by lining it with parchment paper.
  • Add the sliced bell peppers unto the baking sheet (in a single layer) and drizzle with olive oil and season with seasonings (salt, black pepper, garlic powder, oregano, basil, smoked paprika, thyme, and parsley) and bake for 25-30 minutes or until peppers are charred, wilted, and tender. Remove and let cool slightly.

PIZZA CRUST:

  • In the bowl of an electric mixer (with a dough hook attachment), mix together the warm water, honey, olive oil, and yeast (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, dried oregano, garlic powder, thyme, and salt (on low speed!), until fully incorporated and a soft dough is formed. NOTE: if dough is too sticky, add ½ 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, add the dough onto a floured surface 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.

ASSEMBLY:

  • In a bowl, add the shredded jerk chicken and ½ cup BBQ sauce together and stir until combined.
  • Preheat the oven to 475 degrees Fahrenheit and place top rack into the middle of oven. NOTE: be sure to use a great pizza pan to ensure that your crust is crispy and not soggy.
  • Spoon a generous amount of the BBQ sauce (about ½ cup) over the top of the crust until evenly coated.
  • Generously sprinkle on the mozzarella until crust is fully covered in the middle, leaving a bit of crust for the edges. Add the chopped kale, roasted peppers, roasted tomatoes, and sheredded jerk chicken a top the cheese----spreading it out evenly.
  • Lightly brush the tops of the edge of the crust with 1 tablespoon of olive oil (and sprinkle with thyme, if desired) to ensure that it becomes a nice golden brown.
  • Transfer the pizza pie to the hot oven and bake for 15-20 minutes or so, until the mozzarella 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 2-3 minutes) so that the mozzarella sets before cutting into generous slices, using a pizza cutter.
  • Serve and enjoy!
  • Bon Appetit!

Notes

  • 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.
  • GLUTEN-FREE CRUST: To make your pizza crust GF, see my Easy GF Pizza Crust recipe.
  • HERB ROASTED TOMATOES: To make these delicious roasted herb tomatoes as a topping, see recipe via link!

Nutrition

Calories: 546kcal | Carbohydrates: 63g | Protein: 38g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1812mg | Potassium: 821mg | Fiber: 5g | Sugar: 20g | Vitamin A: 3781IU | Vitamin C: 88mg | Calcium: 249mg | Iron: 5mg