Jamaican Jerk Chicken Pizza

Makes one 13-inch pizza or two 9-inch pizzas

The complex flavors of the traditional Jamaican jerk seasonings are sweet, hot, and tangy all at once. This seasoning lends itself perfectly to pizza, both as a rub for the chicken and as a seasoning for the sauce. If you're trying to identify that unusual flavor in the blend, it's probably allspice, which is absolutely indispensable. Too hot for your family? Cool it down with a yogurt - or fruit based drink. Have a great day, mon!

SHOPPING/PANTRY/REFRIDGERATOR LIST

Traditional or Honey-Wheat Pizza Dough - pages 14,17 of CPK Family Cookbook (one pound)

Caribbean Sauce - recipe follows (Scant ½ cup)

Mozzarella cheese (7 ounces, grated, or 2-1/3 cup)

Roasted red and yellow peppers (one of each color)

Onion (½ small, thinly sliced)

Bacon - optional (2 strips, cooked and chopped)

Grilled Jamaican Jerk Chicken - page 22 of CPK Family Cookbook) (2 breasts, cut into ½-inch pieces)

Scallions (2, thinly sliced)

SPECIAL EQUIPMENT: 16-inch pizza stone, wooden pizza peel

PREPARATION

Place a seasoned (or oiled) pizza stone in the middle of your oven and preheat to 450° F, at least 30 minutes

Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel.  If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven.  If making 2 pizzas, split all the topping ingredients in half.

Spread the cooled Caribbean Sauce to within 1 inch of the outer edge of the dough.  Set aside 1/3 cup of mozzarella and sprinkle the rest to within ½ inch of the edge of the dough.  Distribute the pepper pieces over the cheese.  Separate the onion rings and place them over the peppers, followed by the bacon (if desired) and chicken.  Sprinkle the remaining mozzarella over the pizza.

Transfer the pizza to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly.  Slice.  Garnish with scallions and serve.

Caribbean Sauce

Makes a scant ½ cup

Start with a favorite bottled Thai-style sweet-hot chili sauce, available in the Asian section of supermarkets, and give it a Caribbean twist with jerk seasoning.

SHOPPING/PANTRY/REFRIDGERATOR LIST

Wondra (quick-dissolving flour) (1 teaspoon)

Sweet chili sauce (1/3 cup)

Jamaican jerk seasoning (1/2 teaspoon)

PREPARATION

In a small mixing bowl, whisk the flour with 1 teaspoon of cold water, breaking up any clumps.  Whisk in the chili sauce, followed by the seasoning blend, and mix well.

Pour the mixture into a small pot and cook over high heat, stirring constantly, until thickened, 3 to 4 minutes.  Transfer to a bowl and cool completely before using.

First Coast News