Caribbean Jerk Chicken Pizza


Pretty sure I’ve made no secrets about my love of pizza. Pizza can be so fun and interesting, and this pizza topped with Caribbean jerk chicken and sun-dried tomatoes is no exception. Inspired by the California Pizza Kitchen’s own Jamaican Jerk Chicken Pizza (the recipe for which can be found in Todd Wilbur’s Top Secret Restaurant Recipes 2),  this recipe uses a store bought crust to save time. Another time-saving technique I used was seasoning cooked, shredded chicken earlier in the fall and freezing it, so on cooking day I simply thawed the chicken and continued with the recipe instructions.

Jerk Chicken Recipe Ingredients

  • 2 cups cooked, shredded chicken
  • 2 tbsp light brown sugar
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground paprika
  • 1/2 tsp ground allspice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp ground cayenne pepper
  • pinch of cinnamon

Mix spices together and thoroughly coat shredded chicken by tossing it together in a bowl or bag.  I simply added all of the above to a gallon freezer bag and froze for about a month before fixing this pizza.

Caribbean Sauce Ingredients

  • 1/2 cup light brown sugar
  • 1/4 cup water
  • 1/4 cup ketchup
  • 1/4 cup light corn syrup
  • 1/4 cup minced white onion
  • 2 tbsp red wine vinegar
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper
  • 1/8 tsp dried thyme
  • 1/8 tsp ground allspice

Other Ingredients

  • store-bought pizza crust
  • 1 small pkg sun-dried tomatoes OR roasted red peppers
  • 2 cups mozzarella cheese
  • olive oil

Recipe Instructions

First of all, I like to soak my sun-dried tomatoes in olive oil while working on the rest of the pizza.  It helps moisten and unlock the flavors.  Also, follow the pre-heating instructions found on your store-bought pizza crust directions.  This Mamma Mia thin crust called for the oven to be pre-heated to 375.

Next, prepare Caribbean sauce by combining ALL sauce ingredients in a small saucepan over medium heat.

Stir, then simmer over medium-low heat for 7 minutes.  Then, use an immersion blender (or pour into regular blender) to puree the sauce.

Once sauce has achieved desired consistency, brush pizza crust with olive oil.

Next, spoon sauce onto crust.

Then, top with chicken and sun-dried tomatoes.

Finish by topping with with cheese.

Place pizza directly on rack (unless otherwise noted on pizza crust instructions) and bake for about 12-15 minutes, or until cheese is bubbly.

I really love this pizza; the crust is crispy, and the sauce/chicken are the perfect blend of sweet and spicy.


I give this recipe 5 out of 5 herbs!

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2 comments on “Caribbean Jerk Chicken Pizza

  1. Ooh – can I come for pizza night at your house?! We love making homemade pizzas but I have a hard time getting Tony to deviate from traditional toppings =( Oh well, that’s why we each make our own half I guess!

    Good tip about using chicken that you previously froze. I make all sorts of dishes that called for cooked chicken so I’m constantly making batches of the same thing – never thought about freezing it after it was cooked!

    • This pizza was very unique and a great change from the ordinary. Other than throwing the sauce together, it was so simple, especially due to the fact that the chicken was shredded and ready to go. I just cook a few chickens in the summer before I go back to school (work), and freeze it in gallon freezer bags. So easy!

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