Description
This flavorful and loaded Jamaican Jerk Chicken Pizza features a homemade crust topped with roasted bell peppers, tomatoes, jerk chicken, and BBQ sauce. A delicious twist on a classic pizza!
Ingredients
PIZZA CRUST:
- 2 ¾ cups organic all-purpose flour
- 1 cup warm fresh water
- 1 tablespoon raw honey
- 1 packet rapid-rise yeast
- 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
- 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
- 1 tablespoon extra virgin olive oil
- 2 cups Herb roasted tomatoes
- 1 cup kale, de-stemmed + chopped
- 1 cup BBQ sauce
Instructions
- BAKE THE CHICKEN: Preheat oven to 400°F. Season chicken with jerk seasoning, bake for 30-40 mins, shred.
- ROAST THE BELL PEPPERS: Slice peppers, season, bake until tender.
- PIZZA CRUST: Mix water, honey, olive oil, yeast. Add flour and seasonings, knead, shape dough.
- ASSEMBLY: Combine chicken with BBQ sauce. Preheat oven to 475°F. Spread sauce on crust, add cheese, toppings. Bake for 15-20 mins.
- Allow to cool slightly before slicing and serving.
Notes
- For a crispy crust, use a pizza pan with holes.
- Leftover pizza can be refrigerated for 3-4 days.
- For a gluten-free crust, check out the Easy GF Pizza Crust recipe.
- For the Herb Roasted Tomatoes topping recipe, refer to the link provided.
Nutrition
- Serving Size: 1 slice
- Calories: 546 kcal
- Sugar: 20g
- Sodium: 1812mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0.01g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 95mg
