Greetings greetings greetings... What a fun pizza this was! Especially since I told Jackie what I had planned, and she fully expected NOT to like it. Something about the word "Jerk" spiced conjures an image of voodoo bloody tongues begging for something to cool your throat before you head to the refrigerator for the leftover casserole.
But, as in all things, moderation will make your life easier. As well as balance. A little heat and a little sweet goes a long way in allowing more heat in your food. Even if you have a wife that is not self aware enough to realize how much she likes spicy food.
But I digress... Jerk spice is primarily Jamaican in origin. When possible, it contains (among many) two ingredients that give it a distinctive taste. Allspice is always included in any Jerk Spice combination. But the real distinctive taste comes from Scotch Bonnet Peppers. Sadly, they are very difficult to come by if you make your own rub. Back in my island living days, there was a jar available at most stores. I did bring a jar back with me. Even a year later, it still packs a powerful punch. However, there are many many commercial jerk spice mixes available. Just be sure to look over the ingredient list and make sure Allspice and Scotch Bonnet Peppers are among the ingredient list. Do not hesitate to use the spice. But, be aware... No need to coat and dredge. A sprinkle will do it. In fact, grab a chicken breast, slice it into 4 or 5 pieces and sautee it with different strengths. Even just the minimum will still add a distinctive taste.
OK... Next addition to the classic pizza I am doing is the stuffed pizza crust. So easy, and yet there are adds for a nationwide pizza delivery company that makes stuffed crust sound like the greatest thing since sliced bread. In my humble opinion, it is over rated. But I enjoy that bit of crunchy bread with just a hint of the sauce and leftover toppings at the end of a pizza eating session.
But, many folks are ordering from that national chain just because you get that little extra gimmick.
Like I said, so easy... Just roll out your pizza disc of dough extra big. Leave 1 inch around the edges without any sauce, cheese or toppings and fold that inch of dough over the toppings at the end. You can do a fancy roll, or just lump it over. If you really want the full treatment, when you spread the sauce and toppings, add a bit extra at that mark that will be covered.
And that's it. No more tricks to it.
OK, for this pizza, I repeated the beer bread pizza crust I talked about last week Click HERE).
For the sauce, I used my Spruced up, shitake mushroom sweetened sauce, again, for that recipe, Click HERE).
I Caramelized the onion slices in a TBS of butter and some brown sugar (see, the sweet to contrast with the heat).
And I just sauteed the chicken in a little oil after sprinkling some of the Jerk Spice.
- Preheat oven and pizza stone (or heavy baking sheet) to 550 degrees for at least 30 minutes.
- Roll your crust out on parchment paper to your likeness... Thin, Chewy or thick like a bread.
- Brush Olive oil around the edges to get a beautiful Golden Brown and Delicious looking crust.
- Salt and pepper the crust at this time
- Layer the sauce to within 1 and 1/2 inch of the edge
- Top with the cheese
- and the Chicken and onions..
- Bake for 10-12 minutes.