Jamaican Jerk Pork Pizza

Pineapple sweetness cools the heat from shredded jerk pork in this Jamaican Jerk Pork Pizza. Go ahead, give your pizza a Caribbean flair!

Warm spring and summer evenings typically call for meals of cool salads or grilled to perfection meats, but sometimes the old favorites come calling.

Pizza is always calling our name.

Jamaican Jerk Pork Pizza

When the weather gets warmer, we always start to crave tropical flavors , and we love the heat the our Homemade Jamaican Jerk Seasoning brings to leftover meat.

We like to do this with leftover pork roasts or pork chops from the grill, but leftover grilled chicken, or even fish would work well too.

For this pizza, you could grab a par-baked pizza crust, but with a bread machine, making your own pizza crust is so simple. You just dump the ingredients and walk away. Then, when you’re ready for dinner, the pizza comes together with very little effort.

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Jerk Pork Pizza with a Fluffy Wheat Pizza Crust

Pineapple sweetness cools the heat from shredded jerk pork in this Jamaican Jerk Pork Pizza. Go ahead, give your pizza a Caribbean flair!

Prep Time2 hours hrs

Cook Time10 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Dinner

Cuisine: Caribbean

Servings: 4 people

Author: Sarah | Curious Cuisiniere

Ingredients

Crust*

• 1 c water, warmed to 100F
• 1 Tbsp olive oil
• 1 Tbsp sugar
• 1 tsp salt
• 1 tsp onion powder
• 2 c whole wheat flour
• ½ c unbleached all-purpose flour
• 1 Tbsp vital wheat gluten
• 2 ¼ tsp active dry yeast (1 packet)

Sweet and Spicy Caribbean Pizza Sauce

• ½ (6 oz) can tomato paste
• ¼ c pineapple juice
• 1 Tbsp red wine vinegar or apple cider vinegar
• Dash red pepper flakes

For the Pizza

• 1 ½ c cabbage, shredded
• ½ c crushed pineapple, drained and patted dry
• 1 c leftover pork or chicken
• 1 Tbsp Jamaican Jerk Seasoning

Instructions

Making Crust In a Bread Machine

• Add crust ingredients (in the order listed) to the bread pan of your bread machine. Process according the manufacturer’s instructions for the dough setting. (Don’t be afraid to open the lid to check on it. The dough should come together to a nice, soft and slightly tacky ball after a little knead time. If the dough looks too moist, add more flour a teaspoon at a time. If it looks too dry, add warm water a bit at a time.)
• When the dough is done, remove it from the bread machine.

Making Crust In a Stand Mixer

• Mix all ingredients well with a dough hook for 5-7 minutes, until a nice elastic ball forms. Cover and place in a warm place to rise until doubled (1 hour). Knock back the dough and let rise, covered, a second time, until you are ready to make your pizza.

Preparing the Pizza Crust

• Preheat oven to 375F.
• Roll out the dough into a 14-16” crust. Place dough on your baking stone, prick the dough with a fork so that it doesn't bubble and brush lightly with olive oil. Cover and let rise 20 min.
• Place in the oven and par-bake for 4- 5 minutes.
• Remove from oven.

For the Sauce

• Mix all sauce ingredients and set aside.

For the Pizza

• Preheat oven to 450F.
• Spread sauce over par-baked crust. Top with cabbage and pineapple. Mix meat and Jerk Seasoning and sprinkle over the pizza.
• Bake for 10-15 min, until crust is golden.

Notes

*Can substitute 2 (12”) par baked crusts

Sarah - Curious Cuisiniere

Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

www.curiouscuisiniere.com/about/