My love affair with all things jerk is well documented on this site. I’m a bit of a chile head and my favorite of all the spicy flavor profiles is jerk. It doesn’t just slap me in the face with heat. It has so many nuanced flavors that there are times I absolutely crave it. I also love pizza about as much as I love jerk, so I decided to combine the two.
Jerk Chicken Pizza
2 chicken breasts
1 bottle, World Harbors Jerk Marinade and Dipping sauce
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 purple onion
1 pizza crust
2 tbsp oil, divided
Pizza sauce (red or white works well with this pizza)
6–8 oz fresh mozzarella
Fresh grated parmesan/asiago/romano (whichever you prefer)
1 tbsp sliced green onion
Place the chicken breasts in a resealable plastic bag and pour in enough of the World Markets Jerk Marinade and Dipping Sauce to cover them. Place the bag in the fridge for 2–24 hours.
When it’s time to make the pizza, start by grilling the veggies. Slice the peppers across the side to make big rings, removing the white flesh, seeds and stem, then place them directly on a hot grill:
Cut the purple onion into thick wedges. Here’s a tip, stick skewers or toothpicks in the sides to keep the rings of onion together:
All you’re looking for is some char on the peppers and onions:
You can grill these up ahead of time and throw them in the fridge to save time as they will warm back up when the pizza is assembled and on the grill.
Now grill the jerk chicken:
With all the toppings done, time to assemble the pizza, right? Nope. Gotta crisp up the crust. This method will work with fresh dough crusts you roll yourself, premade crusts, tortilla shells, and pre-rolled/fresh crusts like I used. Start by oiling one side of it:
Use a basting brush to spread the oil over every square inch of the crust:
Give the grill grates a good brushing and put the burners at medium high, so between 400–500 degrees. Place the crust oiled side down and immediately oil what is now the top:
Again, work the oil over every inch with a brush:
Keep peeking underneath with the tongs by lifting the edge. When it starts to brown (and firm up), rotate it 45 degrees or so:
Some of you are thinking there is no way this is going to work. You’re thinking that the dough is going to be a big gooey mess that sticks to the grates. The dough actually sunk in between the grates in the pics above, right!? How do I know you’re thinking this? Because my dad was standing right next to me saying, “No way you pull that off. No way.”
The key to make the perfect crust for this jerk chicken pizza is to brown the crust on the one side before putting the toppings on and browning it a second time on the other.
Now place the crust browned side up off the grill and add your sauce, cheese and toppings:
Don’t forget a little fresh grated parm/asiago/romano, whatever you prefer:
Next up, place the jerk chicken pizza back on the grill to brown the bottom, warm up the toppings and melt the cheese:
It will take longer for the bottom to brown than the top because the sauce, cheese and toppings are insulating the crust.
At this point, close the lid, but keep checking the bottom for browning and rotate 45 degrees after it browns a bit and close the lid again. Every time I’ve done this, when the cheese is melted, the crust is browned and ready to serve. If for some reason the toppings are not hot and melty and the crust is already really brown, slide it over to the side of the grill with no heat and close the lid and bake till done.
Here she is, ready to slice and topped with the green onions and more fresh grated cheese:
Just to show the cheese is all melty and delicious, here’s a shot of it sliced and the cheese stretching from the slice to the rest of the pie:
I know some of you are worried about the heat. I’m not talking about the grill, but the spiciness level. Jerk can be very spicy. But the World Harbors Jerk Marinade and Dipping Sauce is not going to blow your doors off. It’s got all those subtle background flavors and a little heat which makes it the perfect jerk marinade for the masses rather than just for the heat freaks like me. That and the sweetness of the peppers and the savory of the cheese balance out the heat.
As always, if you have any questions or comments, feel free to leave them below or send me an email.
World Harbors compensated me for this post.
- 2 chicken breasts
- 1 bottle, World Harbors Jerk Marinade and Dipping sauce
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 purple onion
- 1 pizza crust
- 2 tbsp oil, divided
- Pizza sauce (red or white works well with this pizza)
- 6–8 oz fresh mozzarella
- Fresh grated parmesan/asiago/romano (whichever you prefer)
- 1 tbsp sliced green onion
- Place the chicken breasts in a resealable plastic bag and fill with the World Harbors Jerk Marinade to coat and place in the fridge for 2–24 hours
- Slice the peppers into rings, removing the white flesh and seeds
- Slice the purple onion into thick slices and skewer with toothpicks to keep them together
- Sear the onions and the peppers on a hot grill to get some good grill marks then remove from the heat and set aside
- Grill the chicken breasts until they reach 160 degrees
- Remove the jerk chicken from the grill and carve into slices
- Cover one side of the pizza crust with oil and place oiled side down on a medium high grill (400–500 degrees)
- Oil the new top of the crust
- Keep checking the bottom of the crust — when it starts to brown and firm up, rotate 45 degrees
- When it browns completely on the bottom, remove it from the grill, flip it over and place the sauce, mozzarella cheese, peppers, purple onion and sliced chicken on top
- Grate some fresh parm/asiago/romano (your choice over the top)
- Place the jerk chicken pizza back on the grill and close the lid
- Keep checking the under side of the pizza crust — once it browns up a bit, rotate it 45 degrees
- Once the bottom is browned, the cheese is melted and the toppings are hot, remove from the grill, and top with the green onions (added color and flavor) and more grated cheese if you wish