1 pound chicken thighs (boneless, skinless, about 5 thighs)
1/2 cup chicken stock
2 green onions
1 small shallot
1 whole scotch bonnet pepper (or habanero pepper)
2 cloves garlic
10 sprigs fresh thyme
1 1/2 tablespoons all-spice berries or ½ tsp ground allspice, (crushed)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 teaspoon paprika
1/4 cup water
1 teaspoon food browning
2 tablespoons neutral oil (grape seed, vegetable)
Ingredients for Sauce
1/4 cup ketchup
1/4 cup BBQ sauce
1 tablespoon Worcestershire sauce
1 teaspoon fresh ginger, grated
2 tablespoons white onion, grated (about a quarter of a small onion)
1 tablespoon brown sugar
Ingredients for Toppings
8 ounces fresh mozzarella cheese, sliced
1 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup roasted red bell peppers, thinly sliced
1 green onion, thinly sliced
01Remove the dough from the refrigerator and allow it to come to room temperature.
02In a blender cup or food processor bowl, add green onions, shallot, scotch bonnet pepper, garlic, crushed allspice, thyme, salt, pepper, garlic powder, onion powder, chili powder, paprika, browning and water. Blend or pulse into a smooth paste.
03In a medium bowl, pour jerk paste over cleaned chicken thighs. Massage the paste into the chicken. Cover and allow the chicken to marinate for at least 30 minutes.
04While the chicken marinates, make the sauce. Add all of the sauce ingredients to a medium saucepan. Stir well and simmer on low heat for 5 minutes or until the sauce thickens and reduces. Remove sauce from the heat and allow it to fully cool.
05In a large skillet, heat neutral oil over medium low heat until slightly smoky. Add chicken thighs to the pan and sear on both sides until brown for about 4-5 minutes on each side. Once the chicken is seared, add chicken stock to the pan, increase the heat to high, leave uncovered and cook until all of the stock cooks off, about 5 minutes. Remove the chicken from the pan to a plate and allow it to rest before slicing into ½ inch pieces and setting aside to fully cool.
06While the chicken and sauce cools, prep the cheeses and roasted bell peppers. Slice the fresh mozzarella, grate the parmesan cheese and mozzarella block. Slice roasted red peppers and set aside.
07Preheat the oven to 475 degrees.
08Lightly grease a heavy pizza pan and dust with cornmeal.
09Shape the room temperature dough on a lightly floured surface or a square piece of parchment paper by using your palms to press it flat starting at the center and working your way to the edges of the dough. Gently pat and turn the dough until it is flat and circular at about 14 inches in diameter. Transfer the dough to the pizza pan and use your fingertips to press into the dough to prevent bubbling during baking. Pinch the edges of the dough to form a slightly raised rim.
10Add a spoonful of sauce to the dough by using a ladle or large spoon. Start at the center of the dough and use the back of the spoon to spread the sauce in a circular motion until the surface of the dough is covered. The layer of sauce should be thin to avoid a soggy pizza.
11Slice fresh mozzarella and add to the top of the pizza. Sprinkle shredded mozzarella evenly around the fresh mozzarella. Liberally top with slices of chicken and roasted red bell pepper slices. Finish pizza assembly by adding shredded parmesan cheese and chopped green onions. Place pizza in the oven and bake for 15-20 minutes until crispy and golden brown.
12Remove pizza from the oven and top with sliced green onions and more parmesan cheese if desired. Slice and serve hot.