Recently, in order to have a pizza to submit as part of the February 2010 Monthly Challenge at http://www.pizzamaking.com/forum/index.php/topic,10176.msg89119.html#msg89119
, I decided to make a Jamaican Jerk Chicken Pizza along the lines as shown and briefly described at the California Pizza Kitchen website at http://www.cpk.com/menu/pizzas/
Since my CPKI cookbook does not contain a recipe for that pizza, I decided to do a Google search to find a suitable recipe to use. After reading through several possibilities, I decided on the recipe given at http://www.recipesecrets.net/forums/recipe-exchange/28473-california-pizza-kitchen-jamaican-jerk-chicken-pizza.html
. However, in lieu of the dough recipe that was disclosed at that website, I decided to use a preferment-based dough recipe as disclosed at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1955931
. Also, I scaled up the Caribbean Sauce from the amount specified for a 10” pizza to a 12” pizza (I simply multiplied the amounts of ingredients for the 10” size by 144/100 = 1.44).
In lieu of using a dry jerk seasoning as suggested (but not specifically disclosed) in the abovereferenced myrecipes.com recipe, I decided to use a liquid jerk sauce as was recommended by one of our members (deaconvolker) at the PMQ Think Tank forum at http://thinktank.pmq.com/viewtopic.php?f=6&t=6692&p=43690&hilit=#p43674
. As it so happened, I was able to find the brand he mentioned, World Harbors, at my local supermarket. That product can be seen at http://www.worldharbors.com/Jerk.html
. In my case, I just basted the chicken breasts with the WH jerk sauce as I was grilling them. Alternatively, I could also have marinated the chicken breasts for several minutes in the jerk sauce. That is what I might try the next time I make the pizza using that jerk sauce.
I followed the instructions on how to make the Caribbean Sauce, prepare the chicken, and to dress the pizza as described at the myrecipes.com website. Ideally, the Caribbean Sauce should be about medium thickness. The dough recipe itself and my execution of it is described at Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,10202.msg91686.html#msg91686
. After I made, baked and ate the pizza, I concluded that any number of different types of dough can be used with the recipe, including NY and American style doughs. The basic pizza dough recipe as described in the original CPKI cookbook (the recipe can also be found by an Internet search) can obviously also be used.
In dressing the pizza, which was 12” in diameter, I first brushed the skin with a bit of olive oil and then used about 5 ¾ tablespoons of the Caribbean sauce, about 6 ¾ ounces of low-moisture, part-skim mozzarella cheese (which I had grated/diced in my Cuisinart food processor), about 1 ½ cups of diced grilled chicken pieces (they were cut into ½-inch pieces), 1/3 cup of bacon pieces (about 4 slices, cooked until about 75% done), about 3 tablespoons each of diced roasted red and yellow peppers (it is important that they be as dry as possible so as to minimize water on the pizza), and about 1/3 cup of sliced white onion. This was followed by a couple tablespoons more of grated mozzarella cheese. As noted at Reply 11 referenced above, the pizza was dressed on a pre-baked crust. The final, dressed pizza was baked on a pizza stone that had been placed on the middle oven rack position of my electric oven and preheated for about an hour at about 525 degrees F. It took about seven minutes for the pizza to complete baking. Upon removal of the pizza from the oven, I sliced and sprinkled the green part of a single green onion on top of the pizza.
The photos below show the finished pizza. I found the pizza to be delicious, with a nice balance between sweet, spice, heat (spice heat), and saltiness (mainly because of the bacon). I believe that the Caribbean Sauce was the major contributor to the overall flavor profile of the pizza. The jerk sauce was also a contributor but in my opinion did not contribute the real heat that I am accustomed to as a Texan when using a habanero- based sauce or rub. Next time I make this pizza, I am quite likely to look for a hotter habanero-based jerk sauce or seasoning. Fortunately, I had some Caribbean Sauce left over, which I intend to use on reheated leftover slices of the pizza. I might also add more of the WH jerk sauce for further test purposes.
As I mentioned in Reply 11 referenced above, the crust had very nice color, both top and bottom, and was chewy at the rim and crispy from the rim to the center. From a thickness standpoint, the pizza had a thickness factor of 0.0970. The flavor of the crust was good but not exceptional despite the use of the preferment as I elaborated it. In this case, the star of the show was the toppings and the flavors they imparted to the pizza.
After I made the abovedescribed pizza, I discovered that the CPKI jerk pizza and recipe is described in a second cookbook by the same authors (Flax and Rosenfield, the founders of CPKI) as the original CPKI pizza cookbook. I am not certain, since I don’t have the second cookbook, but I believe the jerk chicken recipe may be the one described at http://www.razzledazzlerecipes.com/eatingout/eating_c/jamican-jerk-chicken.htm