Pizza Today - February 2021 - 39

T

he Latin world is a diverse,
colorful, vibrant and flavorful
realm. More than
30 countries in South America,
Central America, North America
(Mexico) and the Caribbean Islands
comprise Latin America. The topography and cultural influences of such
a vast area varies greatly; as such, so
do the favored cuisines.
One of my personal favorite dishes
hails from Jamaica: Jerk chicken.
It is said that African descendants
in Jamaica created the jerk cooking
technique by using a dry rub comprised of various Jamaican spices
and then slow cooking the meat
(most often chicken, but also pork or
goat or even other foods) over a fire.
Boldly flavored, jerk chicken has a
kick as well as a sweetness to it that
I've always enjoyed.
As we start to look towards spring
in the coming months, I tend to start
seeking out a little more flair to contrast the " comfort food " I typically
enjoy in the somber winter. Seeing a
Jerk Chicken Pizza on a menu always
brightens my day!
A few years ago, my friend John
Gutekanst - a prolific contributor
to Pizza Today and Pizza Expo, supplied me with this Jerk Sauce recipe.
The sauce is easy to make, crazy
flavorful and just plain good. Dig it.
Jamaican Jerk Sauce
1 tablespoon chopped fresh (or
dried) thyme
1 tablespoon freshly grated ginger
root
1 teaspoon allspice
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon garlic powder
1 tablespoon honey
½ cup scallions
½ cup jalapeño or hotter like scotch
bonnet pepper
½ cup white distilled vinegar
¼ cup soy sauce

1 tablespoon brown sugar (optional)
Mix all ingredients in a blender and
let sit in a refrigerator for three hours for
flavors to meld.
Then use the sauce to make this
excellent pizza.

Jamaican Jerk Chicken Pizza
14-inch pizza dough
¾ cup Jamaican Jerk Sauce
4 tablespoons coconut milk (mix
into jerk sauce)
Cut 7 boneless wings horizontally, in
half, to produce chicken " coins "
Place the cut wings in a bowl and
toss with the jerk-coconut marinade above.
5 ounces aged mozzarella or mozzarella/provolone mix
¼ cup or ½ ounce sliced red onion
¼ cup or ½ ounce sliced green pepper
1 ounce diced jalapeño
7 ounces pineapple tidbits
Small handful of cilantro, roughly
chopped
1 half lime, cut horizontally and then
very thinly to create paper-thin,
half-moon slices
Using your proprietary 14-inch
dough, top with ½ cup jerk sauce. This
will be very thin as compared to tomato
sauce, but it will bake in nicely.
Place 5 ounces cheese on the sauce.
Then the onion and green pepper,
jalapeño and pineapple.
Place the marinated chicken on the
pizza, then bake the pizza in a 475 F
oven or higher to cook to a golden
brown.
When the pizza is cooked, toss the
cilantro on the pizza and place one halfmoon lime slices around the pizza. ■
JEREMY WHITE is Editor-in-Chief of
Pizza Today.



Pizza Today - February 2021

Table of Contents for the Digital Edition of Pizza Today - February 2021

Pizza Today - February 2021
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
PPP Forgiveness
The Current Job Market
Ins and Outs of Expanding
Latin-inspired Pizzas
Adding Sandwiches
Pizza Expo 365
Small Market Mom & Pops
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - February 2021 - CT1
Pizza Today - February 2021 - CT2
Pizza Today - February 2021 - Pizza Today - February 2021
Pizza Today - February 2021 - Cover2
Pizza Today - February 2021 - Commentary
Pizza Today - February 2021 - 4
Pizza Today - February 2021 - 5
Pizza Today - February 2021 - 6
Pizza Today - February 2021 - 7
Pizza Today - February 2021 - Digital
Pizza Today - February 2021 - 9
Pizza Today - February 2021 - Conversation
Pizza Today - February 2021 - 11
Pizza Today - February 2021 - Mike’s Monthly Tip
Pizza Today - February 2021 - 13
Pizza Today - February 2021 - Man on the Street
Pizza Today - February 2021 - 15
Pizza Today - February 2021 - Building Blocks
Pizza Today - February 2021 - 17
Pizza Today - February 2021 - Tony’s Trending Recipe
Pizza Today - February 2021 - 19
Pizza Today - February 2021 - Knead to Know
Pizza Today - February 2021 - 21
Pizza Today - February 2021 - 22
Pizza Today - February 2021 - 23
Pizza Today - February 2021 - Destinations
Pizza Today - February 2021 - 25
Pizza Today - February 2021 - PPP Forgiveness
Pizza Today - February 2021 - 27
Pizza Today - February 2021 - 28
Pizza Today - February 2021 - 29
Pizza Today - February 2021 - The Current Job Market
Pizza Today - February 2021 - 31
Pizza Today - February 2021 - 32
Pizza Today - February 2021 - 33
Pizza Today - February 2021 - Ins and Outs of Expanding
Pizza Today - February 2021 - 35
Pizza Today - February 2021 - 36
Pizza Today - February 2021 - 37
Pizza Today - February 2021 - Latin-inspired Pizzas
Pizza Today - February 2021 - 39
Pizza Today - February 2021 - Adding Sandwiches
Pizza Today - February 2021 - 41
Pizza Today - February 2021 - 42
Pizza Today - February 2021 - 43
Pizza Today - February 2021 - Pizza Expo 365
Pizza Today - February 2021 - 45
Pizza Today - February 2021 - Small Market Mom & Pops
Pizza Today - February 2021 - 47
Pizza Today - February 2021 - 48
Pizza Today - February 2021 - 49
Pizza Today - February 2021 - Product Showcase
Pizza Today - February 2021 - 51
Pizza Today - February 2021 - Pizza Today Yellow Pages
Pizza Today - February 2021 - 53
Pizza Today - February 2021 - 54
Pizza Today - February 2021 - 55
Pizza Today - February 2021 - 56
Pizza Today - February 2021 - 57
Pizza Today - February 2021 - The Marketplace
Pizza Today - February 2021 - 59
Pizza Today - February 2021 - 60
Pizza Today - February 2021 - 61
Pizza Today - February 2021 - 62
Pizza Today - February 2021 - 63
Pizza Today - February 2021 - 64
Pizza Today - February 2021 - 65
Pizza Today - February 2021 - Expo Spotlight
Pizza Today - February 2021 - Cover3
Pizza Today - February 2021 - Cover4
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