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Caribbean Jerk Chicken Pizza
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5 from 1 vote

Caribbean Jerk Chicken Pizza

This pie has the tastes and colors of the islands! Caribbean Jerk Chicken Pizza is an original recipe to enjoy on pizza night.
Prep Time15 minutes
Cook Time15 minutes
Passive Time0 minutes
Servings: 2 pizzas
Author: Francine Lizotte
Course: Main Course
Cuisine: Caribbean, Fusion
Keyword 4th of July, Canada Day, Chicken, Comfort Food, Finger Food, Low Sodium/No Sodium, Party Food, Poultry, Quick & Easy, Spicy, Tailgating

Ingredients

  • 2 large chicken breasts, poached and shredded tips & tricks
  • 1 tbsp. Jamaican Jerk seasoning see Recipe
  • 2 12-inch green onion pizza doughs see Recipe
  • 1 cup Caribbean BBQ sauce, or as needed and divided see Recipe
  • 1 large habañero pepper, seeded, finely chopped and divided Footnote
  • 1 can (12 oz./341 ml.) corn kernels, drained and divided
  • 32 large strips red pepper, divided
  • 32 large strips poblano pepper, divided
  • 2 cups grated sharp white Cheddar cheese, divided
  • 2 cups grated sharp yellow Cheddar cheese, divided

Directions

  • Add Jamaican Jerk seasoning to shredded chicken and stir to coat; set aside.
  • Spread BBQ sauce evenly on the two pizzas, leaving an inch around the edges. Divide chicken mixture between the pizzas.
  • Wearing gloves, add habañero pepper before adding corn kernels. Place strips of red and poblano peppers evenly on each pizza. Add 1 cup of each cheese per pizza.
  • Transfer the pies to a 500ºF/260ºC preheated oven and bake for 13 to 16 minutes or until the crust is golden and the cheeses are melted.
  • Remove from the heat and let it rest for 10 minutes before slicing.

Notes

Footnote: I highly suggest wearing a glove when handling habañero peppers.