Jamaican Jerk Chicken Pizza

It was not too long ago when some friends of ours said they were heading up north Wisconsin to visit some friends and that there was some cheese, the best cheese, in Wisconsin there. They had asked if I wanted some to bring back, and I said sure, get me twenty dollars worth of cheese, a mixture of a creamy blue, and some cheddar. I love soft blue cheese. I truly do. About a week later, I met up with them at our kids baseball game, and she forked over a bag of cheese, as promised, and she also threw in a blended cheese called Jamaican Jerk. They were not too pleased with the blend, however she said that I could probably make something out of it. I did. This pizza.

Jamaican Jerk Chicken Pizza

At first bite, I really did not care for the cheese to be quiet honest with you, however I wasn’t going to let it go to waste. I figured I was going to make a queso fundido out of it, and then it sparked of how much I love Jamaican jerk chicken, that I would make a pizza out of it as I already had made a batch of pizza dough for the family.

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, rolled or tossed to your desire
  • 2 cups of cooked chicken, shredded
  • 2 1/2 cups of Jamaican Jerk cheese, shredded
  • 1/2 cup of your favorite pizza sauce

That’s it. Pretty simple. The Jamaican Jerk cheese is actually a blend of a mozzarella style jack cheese so it went perfect when melted.

Start  by preheating your oven to the highest temperature, mine only goes to 500. If you have a pizza stone, preheat that as well.

Next, get your dough tossed or rolled out to your desired thickness. I went a bit on the thinner side on this pizza.

Spread a thin amount of pizza sauce on the pizza. Top with the Jamaican jerk cheese, and then add the shredded chicken. If you have some cheese left over, sprinkle it onto the chicken.

How to make a Jamaican Jerk Chicken Pizza

Place in the oven for about 20 minutes or until the crust is nice and golden and the cheese is nice and melted.

I’ll admit, the result was pretty darn good. The cheese did still have some of the funk that it had when eaten by itself, but the pizza sauce, along with the chicken somewhat balanced it out.

Have you ever tried Jamaican jerk cheese? What are your thoughts? Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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