Jerk Chicken Pizza with Mango Salsa recipe

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Ingredients

14 ounces boneless, skinless chicken breast
1 tablespoon Jamaican jerk seasoning
1 tablespoon olive oil
½ cup shiitake mushrooms, sliced
½ cup bottled barbeque sauce
1 (12 inch) pre-baked pizza crust
¾ cup Great Midwest® ghost pepper Monterey Jack
½ ripe mango, diced
2 tablespoons red onion, diced
1 tablespoon ripe tomato, diced
1 tablespoon olive oil
1 ½ teaspoons balsamic vinegar
1 teaspoon fresh mint, chopped

Nutrition Info

619.5 calories
carbohydrate: 68.1 g
cholesterol: 81.5 mg
fat: 21.4 g
fiber: 3.2 g
protein: 39.8 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1486.9 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. To Prepare Toppings: Coat chicken with jerk seasoning. Heat olive oil in saute pan, sear chicken for 2 to 3 minutes on each side. Remove chicken from pan, add mushrooms to pan, and saute them for about 1 minute. Drain liquid from pan. Slice chicken into thin strips.

  3. To Assemble Pizza: Spoon barbeque sauce over pizza crust. Top with mushrooms and chicken strips. Sprinkle cheese on top. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.

  4. To Prepare Salsa: In small mixing bowl, combine and thoroughly mix all ingredients. Garnish pizza with mango salsa immediately.

Recipe Yield

4 servings

Recipe Note

Jerk chicken teams up with ghost pepper cheese and barbeque sauce to give this Caribbean pizza maximum heat and flavor. Top it with mango salsa for a cool finishing touch. Recipe by Chef Thomas Catherall, C.M.C.

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