Jerk Chicken Pizza

Whether you choose to make your own dough (which Nicole Russell, founder of Last Dragon Pizza in Far Rockaway, Queens, highly recommends) or buy it from the store, this “Kiss Mi Converse” pizza is destined for greatness. A homemade jerk marinade inspired by Russell’s Jamaican family takes center stage, giving rich flavor to the chicken topping, while the black olives, yellow peppers, and crossed scallion greens aren’t just delicious—they’re a salute to the Jamaican flag. You’ll have some extra jerk marinade left over from this recipe—it’s terrific for smoked or grilled chicken.

Jerk Chicken Pizza
Photo: Yekaterina Boytsova
Active Time:
1 hrs
Total Time:
1 hrs


Jerk Marinade

  • 1/4 cup vegetable oil

  • 1 medium yellow onion, coarsely chopped

  • 2 scallions, chopped, plus more for topping (see below)

  • 4 garlic cloves

  • 1 yellow Scotch bonnet pepper

  • 2 tablespoons fresh lime juice (from 1 lime)

  • 1 tablespoon fresh thyme leaves

  • 1 1/2 tablespoons dark brown sugar

  • 1 tablespoon soy sauce

  • 2 teaspoons browning sauce

  • 2 tablespoons ground allspice

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon freshly ground black pepper

  • 1/2 tablespoon ground cinnamon

  • 1 teaspoon kosher salt

For pizza assembly

  • 1 pound store-bought or homemade pizza dough, brought to room temperature

  • 1/2 cup pizza sauce or marinara

  • 8 ounces shredded or grated low-moisture mozzarella

  • 1 1/4 cups cooked diced boneless chicken

  • 2/3 cup Jerk Sauce Marinade

  • 1/2 cup thinly sliced white onions

  • 1/2 cup sliced black olives

  • 1/2 cup chopped banana peppers or yellow bell peppers

  • 16 thin scallion strips


  1. In a blender, combine all ingredients for the Jerk Marinade. Blend until smooth, and refrigerate until ready to use.

  2. 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).

  3. 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.

  4. 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.

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