Thank goodness I started to feel better from this nasty ear infection yesterday(after a second round to urgent care and some new meds), because this pizza was quite a task. I made the marinade in the morning and had the chiocken sit in it for about 7 hours. I am jotting down the recipe for the jerk chicken as well as the pizza ingredients. Personally I thought that the jerk sauce was much too ketchupy, so I only used a small amount of it and would suggest lowering the amount of that you put into it. Also, I used 2 chicken breasts as opposed to 6 lbs of bone in chicken, so I halved the marinade recipe. Either way, this pizza came out awesome and I was really very happy with it - we will make it again! Its much easier if you chop everything ahead of time so when it comes to loading up your pie you just have to toss it on, and is fun for kids too!
Jerk Chicken Pizza
Pizza Dough (I used publix 5 multigrain but you could use homemade)
2 Chicken Breasts, marinaded in Jerk Seasoning for 4 hours up to overnight (see below)
1.5 tbsp Jerk Sauce (see below)
5 rings of Pineapple, cut into smaller pieces
1 Tomato, sliced and quartered
1/2 Green Pepper, Chopped
1/4 Red Onion, chopped
6 Baby Bella Mushrooms, sliced
6 Slices Gouda Cheese, chopped
8 oz Mozzarella cheese, shredded
2 Cloves Garlic, minced
1/2 tbsp butter
Extra Virgin Olive Oil
Kosher Salt
Pepper
Onion Salt
Preheat Oven to 375 degrees. Heat grill to medium.
Roll out your pizza dough and stretch out. Drizzle with olive ouil and spread until lightly coated. Place on grill until cooked through, flipping half way through to make sure both sides are done.
You can either throw your chicken on the grill with the pizza, or cook ahead of time on a grill pan which is what I did. Sear both sides for 2 minutes each on high heat, then reduce to medium and cook, flipping occassionally until juices run clear, about 10 minutes. Brush with jerk sauce, on both sides. Let rest for about 8 minutes and then slice thinly.
Place mushrooms and butter in a pan on medium heat. Cook for 10 minutes, or until mushrooms are cooked through.
Once your pizza is done on the grill, drizzle with olive oil and spread garlic evenly. Add about 1 tsp salt and shake some onion powder on. Place half of the gouda and a handfull of mozzarella on as your first layer. Then add chicken, tomato, onion and bell pepper. Top with remaining cheese. Add pineapple and mushrooms. Drizzle with a bit more olive oil (make sure to get the crust), 1/5 tsp more salt and some freshly ground pepper.
Bake for 8-16 minutes.
Note: I used 2 chicken breasts, pounded thin. I halved the Jerk Marinade but kept the sauce the same. I stored that in the freezer for future use. I would suggest halving the katechup, or at least reducing by 1/4th. Below is the original recipe. See above for cooking the 2 chicken breasts. You could always make double the chicken and use leftover for the pizza, sandwiches, etc.
3 tablespoons dark rum
2 tablespoons water
½ cup malt vinegar
10 green onions, chopped
4 garlic cloves, peeled, chopped
2 tablespoons dried thyme
2 Scotch bonnet chiles or habanero chiles with seeds, chopped
2 tablespoons vegetable oil
4 teaspoons ground allspice
4 teaspoons ground ginger
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dark brown sugar
1 cup ketchup
3 tablespoons soy sauce
about 6 pounds bone-in, skin-on chicken parts
½ cup fresh lime juice
1. Boil rum and 2 tablespoons water in a small saucepan for 3 minutes.
2. Transfer the rum mixture to a blender; add the vinegar, green onions, garlic, thyme, chiles, oil, spices, salt, pepper, and sugar; blend until almost smooth. Transfer 2 tablespoons of the jerk seasoning to a small bowl; mix in the ketchup and soy sauce to make the sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
3. Arrange the chicken in a large roasting pan or baking dish. Pour the lime juice over the chicken; turn to coat. Spoon the jerk seasoning over the chicken and rub it into the chicken. Cover and refrigerate for at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
4. Prepare a two-level grill (more coals on one side than the other). Remove the chicken from the jerk seasoning marinade; sprinkle with salt and pepper. Place the chicken, skin side down, on the hot side of the grill; grill for about 2 minutes, until seared. Move the chicken to the cooler side of the grill and continue to cook, turning occasionally, for about 15 minutes, until the breasts measure 160 degrees on an instant read thermometer and the legs and thighs read 165 degrees. Serve with the jerk sauce.
