JERK CHICKEN THIN CRUST PIZZA

May 29, 2020All Recipes

#pizza #jerkchickenpizza #thincrustpizza #pineapplepizza #bestpizza #islandgurlfoods #dininginparadise

Jerk Chicken with Caramelize Onion and Pineapple Pizza

Caramelized Onions

1 medium sweet onion, thinly sliced

½ tsp (2 mL) fine sea salt

¼ cup (60 mL) butter

¼ cup (60 mL) chicken stock

2 Tbsp (30 mL) heavy cream

1. Place a medium skillet over medium low heat and melt the butter. Add the onions, salt and sauté until the onions release fluids and appear brown in colour (10-15 minutes) or caramelize. Add the stock and continue to cook until it evaporates.

2. Add the cream and continue to cook for an additional 5 minutes and set aside in a small bowl.

Raquel’s Seasoned Salt

Makes 1/3 cup (80 mL)

INGREDIENTS

2 Tbsp (30 mL) fine sea salt

1 Tbsp (15 mL) garlic powder

1 tsp (5 mL) onion powder

1/2 tsp (2 mL) ground cumin

1 tsp (5 mL) smoked paprika

1. Place all ingredients in a small dish and mix thoroughly with

a fork. Keep in an airtight container

Jerk Chicken

2 boneless, skinless chicken thighs

¼ cup (60 mL) red wine vinegar

2 Tbsp (30 mL) Raquel’s Seasoned Salt, divided

1/4 cup (60 mL) olive oil

1/2 large onion, cut in half

2 Tbsp (30 mL) whole allspice, crushed

1-inch (2.5 cm) piece ginger, with skin on

1 bay leaf

6 cloves garlic

½ cup (125 mL) green onions, sliced

2 Scotch bonnet peppers, cut in half

1 Tbsp (15 mL) fresh thyme leaves

2 tsp (10 mL) smoked paprika

2 Tbsp (30 mL) browning

2 cups (500 mL) shredded mozzarella

½ cup diced or sliced pineapples

Cilantro for garnishing

Smoked paprika

Jerk Sauce

1/2 of the Jerk Rub

1 cup (500 mL) water

1/4 cup (60 mL) ketchup

½ Scotch bonnet pepper, finely diced (optional)

1 tsp (5 mL) dark brown sugar (optional)

Homemade Tomato Sauce

This superb tomato sauce takes half the time of most homemade

tomato sauces and has a flavor that’s unmatched.

Makes 2 cups (500 mL)

INGREDIENTS

3 Tbsp (45 mL) olive oil

1/2 medium onion, diced

4 cloves garlic, diced

4 cups (1 L) diced heirloom tomatoes

2 Tbsp (15 mL) fresh basil, chiffonade

1 tsp (5 mL) dried oregano

Fine sea salt to taste

1. In a 3-quart (3 L) pot, heat oil over medium heat. Add onion

and garlic and cook for 3 minutes.

2. Add tomatoes. Reduce heat and simmer, stirring occasionally,

for 30 minutes. Add basil, oregano and salt and cook for 5

minutes more.

3. Using an immersion blender, puree sauce to a smooth

consistency. Let cool. Store in sterilized jars and keep in the

refrigerator for up to 2 weeks.

Method:

1. Preheat oven to 375˚F (180˚C).

2. Pour red wine vinegar over chicken and season with salt blend. Add oil and rub over chicken. Set aside.

3. In the bowl of a food processor, add remaining ingredients for the rub and purée. Using food safety gloves, rub half of the mixture all over the poultry (reserve remaining rub for the sauce.)

4. Place on a baking sheet lined with parchment paper, cover with foil and bake for 35 minutes until juices run clear when tested with a knife. Slice chicken and set aside.

5. To prepare the jerk sauce, in a 1-quart (1 L) saucepan, add remaining jerk rub, water and stir over medium heat. Bring to a boil. Add ketchup, Scotch bonnet pepper (optional). Reduce heat and simmer for about 10-15 minutes or until sauce is slightly thickened to coat the back of a spoon. Taste and adjust with sugar if the sauce is too spicy. Remove from heat and toss with the chicken pieces in a bowl.

6. Assemble pizza by spreading 3 Tbsp (45 mL) of the tomato sauce over the pizza dough, add half of the mozzarella cheese over the pies, the chicken (optional could also be added after baking), and bake for 3-4 minutes.

7. Remove the pies, position the onions over the pizza, drizzle with jerk sauce, garnish with pineapples, smoked paprika and cilantro. Slice and serve at once.

More Recipes from Island Gurl Foods

Blackened Rainbow Trout with Strawberry Salsa

Get your pan sizzling hot for this sweet rainbow trout spicy makeover. Paired with a sweet, tart and crunchy Strawberry Salsa, for a go-to fast weekday meal. Leftover salsa would be delicious tossed with greens or spooned over...

Tropical Mango Cheesecake

Mango is hands-down my favourite fruit. With nuances of orange, peach and melon, it’s like no other fruit. Ripe Kent, Palmer or any other type of non-fibrous mangoes are preferred for this bright and citrusy cheesecake. Serves 8 INGREDIENTS Crust 4 cups (1 L) honey...

MAD MAC & CHEESE PLEASE!!!!!

Mad Mac & CheeseBahamian mac and cheese (aka macaroni) is the most rich,luscious and cheesy baked dish. Every family takes pride in theirrecipe. However, my girlfriend, Maddie, makes the most illustriousmacaroni in the Bahamas. I’ve added a few ingredients to put...

Pigeon Peas & Dumpling Soup!!!

No better way to shake the winter blues than diving into a bowl of this luscious, protein rich soup filled with yummy dumplings! Follow me as I guide you step by step, and instruct you on how to make this wonderful recipe from my childhood. Watch my video...

Grilled Lamb Skewers with Strawberry Maple Chive Glaze

AS SEEN ON BT - Strawberries take a twist here in a savoury glaze for Ontario lamb. They add an overall sweetness to the dish. Soak wooden skewers, if using, for at least 10 minutes.  Preparation Time: 15 minutes Marinating Time: 2 hours Cooking Time: about 20 minutes...

Strawberry Sangria Mocktail

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with white grape and cranberry juices to create a Sangria Blanco - a switch from the traditional red. So...

Strawberry Sangria

AS SEEN ON BT - From its humble roots in Spain, Sangria has become a popular, refreshing summer drink. This recipe features fresh Ontario strawberries combined with Ontario white wine to create a Sangria Blanco - a switch from the traditional red. So light, pretty and...

Seafood Medley in Bahama Steam Sauce

A quintessential Bahamian zesty tomato-based comfort dish that is typically served over rice, mashed potatoes and enjoyed throughout the year.  Serves 4-6 8-11 pieces per lb. (454g) jumbo shrimp or prawns, peeled and deveined  8-10 Jumbo Sea Scallops 2 cups...

Tres Leches Cake with Strawberries

This super moist, almost pudding-like cake is eaten throughout Central and South America. Everyone has their own unique recipe, but it always starts with a simple sponge-style cake soaked with three milks (hence the name). Ideal for a party, as it needs to be made in...

Strawberry Maple Mojito Mocktails

AS SEEN ON BT - Pitcher drinks are a fantastic way to greet friends and family on a summer day. This mojito-inspired recipe is infused with sweet, juicy Ontario strawberries and mint. Preparation Time:   15 minutes Refrigeration Time: 2 hours...

Maple Garlic Chicken Wings

AS SEEN ON BT - These sticky chicken wings are great anytime and perfect for game night served with a cold beverage. Baking then broiling chicken wing pieces keeps the chicken moist, yet crisps up the skin. Preparation Time: 10 minutesBaking Time: 50 minutesBroiling...

Festive Mango Jerk Turkey Thighs

A wonderful balance of traditional Jamaican Jerk spices with a subtle hint of tropical mango to balance the flavourful heat. Find the full recipe video here! Serves 4 Ingredients 4 turkey thighs  1 Tbsp (15 mL) white vinegar Salt to taste 1 bottle Island Gurl Mango...

Scallop & Mango Salad (or Ceviche) with Carnival Chips

AS SEEN ON CITYLINE - There are many versions of this popular dish in South and Central America and Mexico, this recipe is traditionally Bahamian with substituting conch for scallops. It’s bright, refreshing flavours of subtle-sweet seafood, in a marinade of citrus...

Sign up for
Sales & Promos

3 + 2 =