![Jerk Chicken Pizza](https://cdn.statically.io/img/www.foodandwine.com/thmb/UH79IPSChm0VGjJlOYA6myXUlzE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/jerk-chicken-pizza-FT-RECIPE0920-d30868b74c0841879c483c1703cc763f.jpg)
Ingredients
Jerk Marinade
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1/4 cup vegetable oil
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1 medium yellow onion, coarsely chopped
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2 scallions, chopped, plus more for topping (see below)
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4 garlic cloves
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1 yellow Scotch bonnet pepper
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2 tablespoons fresh lime juice (from 1 lime)
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1 tablespoon fresh thyme leaves
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1 1/2 tablespoons dark brown sugar
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1 tablespoon soy sauce
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2 teaspoons browning sauce
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2 tablespoons ground allspice
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1 tablespoon grated fresh ginger
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1 tablespoon freshly ground black pepper
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1/2 tablespoon ground cinnamon
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1 teaspoon kosher salt
For pizza assembly
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1 pound store-bought or homemade pizza dough, brought to room temperature
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1/2 cup pizza sauce or marinara
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8 ounces shredded or grated low-moisture mozzarella
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1 1/4 cups cooked diced boneless chicken
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2/3 cup Jerk Sauce Marinade
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1/2 cup thinly sliced white onions
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1/2 cup sliced black olives
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1/2 cup chopped banana peppers or yellow bell peppers
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16 thin scallion strips
Directions
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In a blender, combine all ingredients for the Jerk Marinade. Blend until smooth, and refrigerate until ready to use.
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Preheat the oven to the hottest temperature, preferably at least 500°F. Place a pizza stone or steel on the bottom rack of the oven to preheat for 30 minutes. In a bowl, combine chicken and 2/3 cup Jerk Marinade (reserve remainder for another use).
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When the oven has preheated for 30 minutes, assemble pizza: Stretch dough out on a lightly floured surface into a 14- to 16-inch round. Place pizza dough on a well floured wooden peel or a well floured rimless (or inverted rimmed) sheet pan. Spread marinara evenly across the pizza crust, leaving a 1-inch space around the edge. Top evenly with mozzarella, marinated chicken, white onions, black olives, and yellow peppers.
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Bake, Rotating the pizza once halfway through baking, until the crust is baked through and the cheese is bubbling, 8 to 10 minutes. Cut into 8 slices and garnish each slice with two scallion strips in an "x" formation. Serve immediately.