Skillet Jerk Chicken Pineapple Pizza
This Caribbean-inspired skillet jerk chicken pizza is just too good to resist.
Ingredients
- 12 ounces store-bought or homemade pizza dough
- 1 cup cooked shredded jerk chicken (jerk seasoning recipe here: https://www.sweetandsorrel.com/baked-jerk-chicken)
- 2 tbsp store-bought or homemade basil pesto
- 1/4 cup fresh pineapple, sliced lengthwise
- 2 tsp seasoning mix (dried thyme, garlic powder, salt and pepper)
- 1/2 cup low-moisture shredded mozzarella cheese
- 1/2 oz fresh sliced mozzarella cheese
- 1 tbsp olive oil
Instructions
- Preheat oven to 500℉.
- Place cast iron skillet in oven on top rack and heat for 1-2 minutes, until hot (I used the 10 inch Milo Ultimate skillet). Remove from the oven. Drizzle olive oil into the skillet, then add pizza dough to the pan. Stretch the dough out until it covers the bottom of the pan, then press upward to push the dough towards the sides of the pan, this will help create a nice crust for the pizza.
- Spoon on the basil pesto, then add the shredded mozzarella cheese.
- Next, add a generous amount of the cooked shredded jerk chicken. Top with fresh slices pineapples and sprinkle on the dry seasoning mix. Finish with the sliced mozzarella.
- Bake for 10 minutes, or until the crust turns golden brown and the cheese starts to bubble. Drizzle with olive oil, then top with microgreens. Enjoy!
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