Jerk chicken pizza

Spicy, smoky jerk chicken pizza is a flavor explosion that you’ll want to make again and again. Delicious basil pesto perfectly complements the sweet and spicy chicken, and of course, it’s all brought together with creamy parmesan cheese.

And the best part? No homemade dough needed! This quick recipe is perfect for busy weeknights—just grab your favorite pre-made crust and get to topping.

It’s super easy to make the chicken to top your jerk pizza. I marinate the meat overnight, so it’s just a case of putting it in the oven while I prepare the other ingredients. Using store-bought dough makes it a quick meal to pull together during the week when the family is busy.

I flavor the chicken on this Jamaican pizza with jerk seasoning, made of hot scotch bonnet chillies, and a blend of smoky aromatic spices. Using basil pesto instead of tomato pizza sauce is so tasty because the fresh basil flavor goes with the spicy smokiness of the chicken. Add gooey melted cheese, and you’re in for a treat!

I top this jerk chicken pizza with crunchy chopped peppers and onion, and you can also add pineapple (don’t come at me in the comments; it’s great!). Lots of different veggies work, so it’s a fab way to use up some leftovers and ensure everyone gets their five a day.

How to make jerk chicken pizza

Ingredient notes

• Jerk chicken (shredded) – use my Jamaican jerk seasoning paste recipe to make the marinade, and let the chicken sit for at least an hour, ideally overnight. The longer it marinades, the deeper the flavors and the more tender the meat. Breast or thigh are best for this recipe.
• Pre-made pizza dough – No need to make your own! Use 10-inch rounds or individual portions. I usually go with doughs you roll out yourself or pre-rolled ones like Pillsbury.
• Ready-made basil pesto – use your favorite brand. You can find this in most grocery stores.

Preparing the chicken

1. Start by marinating your chicken using my Jamaican jerk seasoning paste. Let it sit for at least an hour, or overnight for deeper flavor.

2. When ready, bake the chicken at 350°F for 40 minutes until cooked through and golden. Let it rest, then shred into small pieces and toss with about ¼ cup BBQ sauce.

Making the pizza

1. Preheat your oven according to your dough’s package instructions.

2. While it heats, prep your toppings—chop the bell peppers, tomatoes, banana peppers, onions, and pineapple.

3. Roll out your dough. If your brand recommends pre-baking, go ahead and do that now.

4. Spread pesto evenly over the base, then layer on your shredded chicken, veggies, and cheese. Bake until the cheese is melted and bubbly and the crust is golden. Finish with a sprinkle of scallions.

5. Finally, add the green onions/scallions, and you’ll end up with an incredible jerk pizza like this one.

Preparation notes

• Chop veggies small for even topping coverage.
• Spread pesto thinly to avoid soggy spots.
• Use a mix of colorful bell peppers for extra visual appeal.
• Don’t overcook the chicken—it’ll bake again with the pizza.
• Line your baking sheet with foil or parchment for easier cleanup.

Substitutions

• No pizza dough? Use naan or hard dough bread for a tasty shortcut. For a gluten-free version, just swap in a gluten-free base.
• To make this recipe gluten-free, switch the dough to a gluten-free alternative.
• Banana peppers are mild, so if you want a hotter pizza, you can switch them for a spicier kind of pepper.
• Mozzarella cheese is another great substitution for parmesan cheese.
• Rather not use pesto sauce?  You can use the traditional tomato sauce as the base.
• If you don’t want to make your own marinade, then premade wet marinade is available. Get Walkerswood spicy jerk marinade. 

Additions

• If you want your Jamaican pizza extra cheesy (and who doesn’t), then you can add extra cheese.
• Try switching out or adding in some more vegetables. Other great additions would be broccoli, sweet corn, mushrooms, and sweet potato.

What to serve with jerk chicken pizza

• A simple salad
• Some chicken wings, like sorrel BBQ wings.
• A fresh fruit salad

Storing

To store Jamaican pizza in the fridge, seal it in an airtight container and move it to the refrigerator within two hours of cooking. You can keep it there for up to four days.

You can also keep it in the freezer for up to two months.

Reheating

The best way to reheat pizza is on the stovetop. Heat the skillet to medium heat, and put the slices in to heat for a couple of minutes. Add a few drops of water to the pan (not directly on the pizza) and put the lid on. Heat for another few minutes until the pizza is hot all the way through.

If you are reheating frozen pizza, defrost it thoroughly first.

Tried this jerk chicken pizza? Drop a star rating on the recipe card and leave a comment to let me know how it went. And don’t forget to tag me @thisbagogirl on Instagram. I love seeing your delicious creations!

More recipes to try

If you like jerk pizza, you’ll love these recipes too:

• Saltfish Buljol Pizza uses a popular breakfast option in the Caribbean, saltfish buljol, and combines it with everyone’s favorite dinner – pizza!
• Rasta pasta is creamy, cheesy, and another tasty dish with jerk chicken.
• Sticky BBQ jerk chicken is juicy and tender and tastes like it came straight from the grill.

Recipe