Caribbean Jerk Chicken Pizza is an easy homemade pizza recipe using spicy chicken, fresh vegetables and a touch of honey. #homemadepizza #jerkchicken #jerkchickenpizza

Caribbean Jerk Chicken Pizza

Course: Main Course, Main Dish
Cuisine: Caribbean
Keyword: homemade pizza recipe, jerk chicken pizza
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories: 697kcal
Author: Jessica Formicola
Caribbean Jerk Chicken Pizza Recipe- Sweet, spicy and salty pizza loaded with veggies, spicy chicken and drizzled with honey.
Print Recipe


  • 1 chicken breast boneless, skinless
  • 2 tablespoons jerk seasoning divided
  • 3 tablespoons extra virgin olive oil divided
  • 1 ball pre-made pizza dough or pizza crust
  • 1/2 cup pizza sauce or marinara
  • 1 plum tomato ends removed, thinly sliced, then halved to half moon shapes
  • 1/3 cup green bell pepper diced
  • 1/3 cup yellow bell pepper diced
  • 1/3 cup red onion diced
  • 1/3 cup mushrooms sliced
  • 1 cup mozzarella cheese shredded
  • 1/2 cup honey
  • 1/2 cup corn meal yellow or white
  • 2 tablespoons flour
  • extra oil for pizza stone seasoning if you are using a pizza stone


  • Tenderize (beat) your one chicken breast slightly until evenly thick. Place in a small airtight bag with 2 tablespoons olive oil and 1 tablespoon jerk seasoning. Place in refrigerate for a minimum of 2 hours, maximum of 24. Remove and grill or cook on stove top until fully cooked. Chop or shred into small bite sized pieces. Set aside. *
  • Spread 1 tablespoon olive oil on chosen cooking platform (stone or metal pizza pan). Sprinkle with 1/4 cup cornmeal. Don't be shy with the cornmeal, it doesn't have a lot of taste and will help with a crispy crust! Preheat oven to 425 degrees with the pizza stone or metal pizza baking sheet inside. Pre-heating it with the oven will help your crust to bake evenly.
  • Use either a bakers peel or an inverted cooking sheet. Flour lightly and spread with 1/4 cup corn meal directly to the peel or baking sheet. This will help transfer the pizza to oven easily and crisp the crust. Transfer pizza dough to the peel or baking sheet.
  • Using a pastry brush, brush out 1 tablespoon olive oil onto naked pizza crust. This creates a barrier between the dough and the toppings that prevents the crust from getting soggy. Spread 1/2 cup tomato sauce over dough, continue with 1/2 cup mozzarella cheese. Sprinkle 1 tablespoon jerk seasoning evenly over the cheese and pizza sauce. Cheese on the bottom will help the toppings to stick. Continue to top with both colors bell peppers, onions, mushrooms and chicken. Top with remaining mozzarella cheese.
  • Gently transfer the pizza from the bakers peel or baking sheet onto the pizza stone or metal baking sheet in the oven. This could possibly be the most difficult part of this recipe, but I have faith you can do it! Cooking times may vary by oven and dough thickness with vary by pizza. I suggest starting with 15 minutes and then checking every minute. Ideally you want your edges to be browned, but not burnt and the cheese to be melted. Mine took 20 minutes.
  • Remove from oven and drizzle 2 tablespoons honey over top the entire pizza. Slice and serve!


You can use leftover chicken or pre-cooked chicken, just toss it in dry jerk seasoning.


Calories: 697kcal | Carbohydrates: 105g | Protein: 23g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 1145mg | Potassium: 501mg | Fiber: 5g | Sugar: 43g | Vitamin A: 1710IU | Vitamin C: 37.6mg | Calcium: 161mg | Iron: 4.9mg