Ingredients
12-inch pizza dough (parbaked crust or fresh dough)
1
Olive oil
2 Tbsp.
Grilled Chicken
4 oz.
Shredded mozzarella cheese
1 1/2 cups
Jamaican Jerk Sauce
4 oz.
Pineapple Salsa
4 oz.
Habanero Aioli Sauce
2 oz.
Directions
- Preheat Oven: Preheat your oven to 450°F. If using a pizza stone, place it in the oven while it preheats.
- Prepare the dough: Roll out the pizza dough on a lightly floured surface to your desired thickness. Transfer the dough to a baking sheet or pizza stone.
- Pre-Bake the dough: Brush the dough with olive oil and pre-bake it in the oven for 5 minutes, until it begins to firm up but isn’t fully cooked.
- Spread a thin layer of mashed potatoes over the pre-baked crust. Sprinkle the shredded mozzarella cheese evenly over the mashed potatoes.
- Evenly coat grilled and sliced chicken with Jamaican jerk sauce, Distribute the sauced chicken over the mashed potatoes and cheese.
- Return the pizza to the oven and bake for 10-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Add pineapple salsa and drizzle of habanero aioli sauce.
Jamaican Jerk Sauce
Ingredients
Green onion
4 oz.
Shallots
4 oz.
Garlic
1 oz.
Jalapeño pepper
1 each
Habanero
1 each
Black pepper
1 Tbsp.
Thyme, whole, dry
2 Tbsp.
Allspice, ground
1 Tbsp.
Salt
0.5 Tbsp.
White pepper
0.5 Tbsp.
Cinnamon, ground
0.5 Tbsp.
Cloves, ground
0.5 Tbsp.
Ginger, ground
0.5 Tbsp.
Brown Sugar
1 cup
Orange Juice
1 cup
Olive Canola Oil Blend
16 oz.
Directions
- Blend all together.
Pineapple Salsa
Ingredients
Pineapple, small dice
1 each
Red Bell Pepper, small dice
1
Red onion, minced
1 onion
Bunch of cilantro, rough chopped
1 bunch
Limes, juice
2
Directions
- Mix together and allow to be refrigerated for 12 hours before serving.
Habanero Aioli Sauce
Ingredients
Mayonnaise
1 cup
Habanero chilies, remove the seeds
3
Vinegar
2 Tbsp.
Orange juice
2 Tbsp.
Directions
- Blend all together.
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