California Pizza Kitchen Jamaican Jerk Chicken Pizza

I tried this tonight and it was tasty! I couldn't find Jerk Seasoning so I made my own with the following recipe:

• Jerk Seasoning
• Combine:
• 2 tablespoons dried minced onion
• 2 1/2 teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

Jerk Chicken Pieces
1/2 pound boneless, skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper

To make Jerk Chicken:

In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper.

Coat chicken breasts with olive oil and jerk seasoning/cayenne pepper mix and grill.

Cut breasts into 3/4-inch pieces.

Caribbean Sauce - (I suggest doubling this)
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning

To make Caribbean Sauce:

Add water to a mixing bowl.

Slowly sprinkle flour into water while whisking at the same time. Break up any clumps.

Add sweet chili sauce and jerk seasoning to flour mixture. Mix thoroughly.

Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes. Stir continuously.

When sauce is thickened transfer to a container and store at room temperature.

For the Pizza

Pizza dough - (I used Joy's recipe that is listed under pizza dough)

Caribbean Sauce
3-4 cups mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken (3/4-inch)
Sprinkling of additional mozzarella

To make the pizza:

Use a spoon to spread the Caribbean sauce over pizza dough.

Distribute ingredients on the pizza and cook according to the dough directions.

pizza dough

This is my kid's favorite meal and I love it because it is super easy. Once you make the crust you can pretty much put anything on you want. Sometimes I roll out the dough bigger than the pan and put cheese along the edges then roll the dough over the cheese. Zac loves this. Usually I use cheese sticks because I am lazy...turns out really yummy.

Pizza Crust:
1 Tbsp. yeast
1 Cup warm water
1 tsp. sugar
3 Cups flour
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. Parmesan cheese

In small bowl or cup combine yeast, warm water, and sugar. Then mix and set aside. In large mixing bowl combine the rest of the ingredients. Then add yeast mixture and stir as much as possible with a spoon. Kneed the dough by hand until smooth. Roll out and layer with any toppings you wish. In the pizza above I had rolled out the dough bigger then the stone and put cheese into the crust. Usually the crust is not so thick. The longer you let the dough sit on the stone the more thick your crust will be. I prefer the thin crust...so I throw it into the oven fast.
Bake at 325 for 13 minutes - I usually broil it for 1-2 minutes just to make it crispy on the top.
You don't have to use a pizza stone but I really do think my pizza crust has improved since I started using one. Yes, it is a Pampered Chef. I love it!

Stromboli

This is a delicious Italian-style meal the whole family will love.

Dough
1 1/2 T. active dry yeast
1 1/2 c. warm water
1 1/2 tsp. sugar
3 T. vegetable oil
1 1/2 tsp. salt
3 1/2 c. all-purpose flour (add more if dough is too sticky)

Dissolve yeast in water with sugar. Let rest a few minutes then stir in oil and salt. Add flour. Beat with mixer. I used my Kitchen-aid stand mixer with a dough hook. Divide dough in 2. Roll dough into a square.

6 T. butter
dash garlic powder

Melt butter and add garlic powder. Use pastry brush to apply butter and garlic to cookie sheet (you will also use this inside and on top of Stromboli roll). Place rolled out dough on cookie sheet. Add the following:

Divide the following between the 2 rolls:

1/2 c. mozzarella cheese
12 pepperoni slices
1/2 c. cheddar cheese
3 slices deli pastrami (not turkey pastrami)
1/2 c. pepper jack cheese
3 slices deli ham
1/4 c. fresly grated Paresean cheese (aged at least 2 years - Costco sells a good one)
12 more pepperoni slices

Carefully bring up sides to make a roll and pinch together so nothing can escape while in cooking process. Also fold up and pinch ends. Use pastry brush to apply left over garlic butter. Cover with plastic wrap and let rise for at least an hour. I put mine outside when it is warm (80 degree or above weather).

1/4 c. freshly grated Parmesan cheese
Italian seasoning

Remove plastic wrap. Sprinkle with freshly grated Paremsean cheese and italian seasoning.

Bake in 350-degree oven for 22 minutes or until lightly browned. The Paresean cheese is always a good indicator after it has changed color. Immediately after removing from oven, place Stromboli on large cutting board to cool 10 minutes. Slice into 1 inch pieces with pizza cutter.

Dip in hot pizza sauce. Enjoy!