California Pizza Kitchen Jamaican Jerk Chicken Pizza

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California Pizza Kitchen Jamaican Jerk Chicken Pizza


Pizza Dough:
3/4 Cup warm water (105 to 115 degrees F)
1-1/2 Teaspoons yeast
2 Teaspoons granulated sugar
1-3/4 Cups bread flour
1 Teaspoon salt
2 Tablespoons olive oil

Caribbean Sauce
1/2 Cup light brown sugar
1/4 Cup water
1/4 Cup ketchup
1/4 Cup light corn syrup
1/4 Cup minced white onion
2 Tablespoons red wine vinegar
1 Teaspoon minced garlic
1 Teaspoon lemon juice
1/2 Teaspoon salt
1/2 Teaspoon crushed red pepper flakes
1/4 Teaspoon ground black pepper
1/8 Teaspoon dried thyme
1/8 Teaspoon ground allspice
1/4 Teaspoon garlic powder
1/4 Teaspoon onion powder
1/8 Teaspoon ground cayenne pepper
Pinch ground cinnamon

2 chicken breasts, pounded thin
olive oil cooking spray
1 red bell pepper
1 yellow bell pepper
2 Cups plus 4 tablespoons shredded mozzarella cheese
1/2 Cup cooked thick bacon, crumbled (about 6 slices)
1/2 Cup thinly sliced white onion
2 Tablespoons chopped green onion (green part only)
.
The Dough: Dissolve yeast and granulated sugar in 3/4 cup warm water in a
small bowl. Let the mixture sit for 5 minutes or until it gets foamy on top.
Combine flour and salt in a large bowl. Make a depression in the flour and
pour the yeast mixture and oil into depression. Stir the liquid gradually
drawing more flour into it,until dough forms a ball. Knead the dough on a
lightly floured surface for 10 minutes, or until the texture of the dough is
smooth. Coat dough with oil, cover it and let it sit in a warm spot for 1-2
hours or until it doubles in size. Punch down the dough, cover it and
refrigerate overnight.

Warm dough up to room temperature (it will take about 2 hours). Preheat
pizza stone in your oven set to 500 degrees F.

Caribbean Sauce: Combine all ingredients for sauce in a medium saucepan.
Simmer over low heat for 7 minutes. Puree cooled sauce in a blender for 10
seconds, then cover it and let it chill out in the refrigerator.

Jerk Seasoning: Combine all of the ingredients for the jerk seasoning.

The Chicken: Cover chicken breast with plastic wrap and pound it to about
1/2" thick with a kitchen mallet. Spray or rub chicken liberally with olive
oil cooking spray, then sprinkle on some seasoning. Preheat a skillet to
medium heat and saute chicken breasts for 4 to 5 minutes per side or until
done. Cool and chop into 1/2" cubes.

Roasting Peppers: Roast red bell peppers by setting them directly over a
high flame on a gas stove. Turn the peppers as the skin chars black, then
plunge them into ice water and remove the blackened skin. If you don't have
a gas stove, you can also roast the peppers on a baking sheet in a 450
degree F preheated oven for 45 minutes or until skin is charred, then peel
the skin off in cold water. Dice about 2 tablespoons of each pepper for each
pizza.

Assembling Pizzas: Divide the dough in half and rolling one-half into a 10"
circle on a lightly floured surface. Place the dough onto a pizza pan or a
pizza peel that will be used to slide the dough onto the hot pizza stone. Be
sure to flour the pan or pizza peel liberally with flour so that the
assembled pizza will slide off easily.

Spray the pizza dough with a generous amount of olive oil spray. Spoon 3-4
tablespoons of sauce onto the dough, followed by 1 cup of shredded
mozzarella. Sprinkle 1 cup of diced chicken on next, followed by 1/4 cup of
the cooked bacon. Sprinkle 2 tablespoons of diced roasted red bell pepper
and 2 tablespoons of diced roasted yellow bell pepper on the pizza. Sprinkle
1/4 cup of thinly sliced onion on next, followed by just a couple
tablespoons of additional mozzarella. Slide the pizza onto the pizza stone
and bake for 9-10 minutes or until the cheese and crust begins to brown.
Remove from the oven and sprinkle with 1 tablespoon chopped green onion.

Makes 2 pizzas, 8 slices each.