The jerk chicken pizza combines the Caribbean taste of the 'jerk chicken' from Jamaica and the familiar taste of the Italian pizza. The best of both worlds!
It is really another one in the row of 'fusion cooking', this delicious jerk chicken pizza. Just like our tiramisú with ponche crema it is a combination of the cultures in our home. The Caribbean touch is mine and Linda's Italian side. Incidentally, the Caribbean cuisine often combines very well with that from Italy. Especially when it comes to sauce or salads you can put together many nice dishes.
We make this jerk chicken pizza from scratch. So 'From scratch', as they say in English. We start by making the dough and marinating the chicken. Both the dough and the chicken can then stand for quite some time. That only makes the result better.
The best pizzas have a long rising time
You can make pizza dough with dough that you let rise for about an hour and a half. But any Italian will tell you that a real pizza takes time – at least about 5 hours. With less yeast, but a longer rising time, the dough becomes extra tasty and airy. That way you can make a real Italian pizza yourself. It takes a while, but the result may be there. Believe that you will never want anything else!
Then we're going to cover the pizza. Then we do it twice. We bake some 'toppings' during the entire baking time and we put others on it shortly before the pizza is ready. This way the colors are preserved and the pizza looks super festive!
This recipe is for 2 large (plate) pizzas or 4 round pizzas. It is enough for 4-6 people.
For the jerk marinade
- 2 shallots, chopped
- 4 cloves of garlic, chopped
- ginger, chopped about 5 by 5 centimeters
- a sprig of fresh thyme, chopped
- 1 tsp allspice powder (allspice)
- 1 tsp cinnamon
- 2 tsp freshly ground black pepper
- 1 tsp nutmeg
- 1 Madame Jeanette pepper
- 2 tbsp brown sugar
- 5 tbsp dark soy sauce / sweet soy sauce
- 3 tbsp olive oil
- the juice of 2 lemons
For the pizza dough
- 500 gr wheat flour
- 3 g dried yeast
- 10 g salt
- 275-300 ml of lukewarm water
- 2 tbsp olive oil
- 500 ml 'passata di pomodoro' (sieved tomatoes)
- 2 tbsp olive oil
- 1 tsp salt
- 2 tl dried oregano
- 1 tsp freshly ground black pepper
- 1 tsp dried chili pepper, flakes or powder
- 250g (2 scoops) of Mozzarella
- 200 g matured cheese, grated
- 300 gr chicken thigh fillet
- 100 g chorizo
- 200 gr mushrooms
- 200 gr cherry tomatoes
- a handful of rocket
- a few leaves of spinach
Let's start making the jerk marinade. To do this, mix all the ingredients for the marinade together, until a thick sauce has formed. This can be done in a food processor, for example.
Take the chicken thigh fillet and cut it into strips. Then put them in the marinade (in a bowl) and cover the bowl with plastic wrap. Then leave the chicken in the fridge until it is time to place the pizza.
Now move on to making the pizza dough. To do this, mix all the ingredients for the dough and knead it well until a smooth dough is formed. With a machine this takes about 5 minutes and by hand about XNUMX minutes. The dough is ready when you can stretch it into a ball until it is almost translucent.
Then place the dough in a bowl and cover it with plastic wrap as well. Then let the dough rise in a warm place for about 4 hours, until it has doubled in volume.
After the 4 hours, flatten the dough and knead it briefly again. Now let it rise again for an hour, while you continue to prepare the other ingredients.
The tomato sauce
Make a sauce by mixing the 'passata di pomodoro' with the olive oil, salt, pepper, chili pepper and oregano.
Now remove the chicken from the marinade and fry it briefly. The chicken may color on the outside, but it does not have to be cooked.
Then divide the pizza dough into two pieces and line two baking trays with parchment paper. Preheat the oven to 220 degrees.
Then roll out both pieces of dough until both baking sheets are completely covered. Now divide the tomato sauce over the pizza bases.
Now divide a scoop of Mozzarella over each pizza. Then sprinkle the pizzas with the grated cheese.
Then cut the chorizo into thin slices and divide it over both pizzas. Then cut the mushrooms into slices and boil them for about 3 minutes in plenty of water. Drain and then divide the mushroom slices over the pizzas.
Bake the jerk chicken pizza
Finally, divide the chicken strips over the pizzas and put the pizzas in the oven. Meanwhile, cut the cherry tomatoes in half.
After about 12 minutes, take the pizzas out of the oven. Divide the cherry tomatoes, arugula and spinach leaves over both pizzas and put them back in the oven for another 5 minutes, until the bottom is golden and crispy.
Then remove the pizzas from the oven. Now let the jerk chicken pizzas cool on the baking sheet for a few minutes. This will make the bottom even more crispy.
Finally, cut the jerk chicken pizzas into points or squares and enjoy!
Linda's tip: in Italy they don't bother cutting… they just use large kitchen scissors to cut the pizzas into pieces. Much easier and you don't have to watch out for damage to the baking tray!
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