California Pizza Kitchen

Pizza Dough

3/4 Cup warm water

1 1/2 tsp yeast

2 tsp sugar

1 3/4 cups flour

2 Tb olive oil

Jamaican Jerk Pizza

2 chicken breasts

1 red bell pepper

1 yellow bell pepper

shredded mozzarella cheese

1/2 cup cooked bacon, crumbled

1/2 white onion, thinly sliced

1 chopped green onion

Caribbean Sauce

1/2 cup brown sugar

1/4 cup water

1/4 cup ketchup

1/4 cup corn syrup

1/4 cup minced onion

2 Tb red wine vinegar

1 tsp minced garlic

1 tsp lemon juice

1/2 tsp salt

1/2 tsp crushed pepper flakes

1/4 tsp pepper

1/8 tsp dried thyme

1/8 tsp ground allspice

Jerk Seasoning

2 Tb brown sugar

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

1/2 tsp allspice

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp ground cayenne pepper

pinch ground cinnamon

Make pizza dough by dissolving yeast and sugar in warm water. Let sit for 5 min. Combine flour and salt in large bowl. Pour yeast mixture into it and stir. Knead dough 10 min. Coat dough with oil, cover, and let raise 1-2 hrs.

You can make the sauce a day ahead by combining all the ingredients in a saucepan. Simmer over medium heat for 7 min. Puree cooled sauce, cover and chill in refrigerator.

Combine all ingredients for jerk seasoning. Cover chicken breasts with plastic and pound them out to 1/2 inch thick. Spray or coat in oil, then sprinkle over the seasoning. Grill chicken 3-4 minutes on each side and cool. Chop into 1/2 inch cubes.

Roast the bell peppers by setting them over a high flame. Turn the peppers as the skin blackens. then plunge them into ice water and remove the skins. (You may also bake the peppers on a baking sheet in a 450º oven for 45 minutes) Dice the peppers to place on pizza.

Assemble each pizza by dividing the dough in half and rolling one half into a 10 inch circle on a lightly floured surface. Place the dough on a pizza pan. Brush the dough with olive oil, and spoon 3-4 Tablespoons of sauce onto the dough. Follow with cheese, diced chicken, bacon, roasted peppers, onion and a small amount of mozzarella on top.

Bake at 450º for 10 minutes, or until cheese and crust begin to brown. Remove from oven and sprinkle with chopped green onion. Slice and serve.