your local market where the bottled hot sauces are sold, and use that. If you want another shortcut, rather than mixing your own jerk seasoning from scratch, use any jerk blend you can find in the store or snag a bottle of our own Top Secret Island Rub at the TopSecret Recipes website ( www.TopSecretRecipes.com ). I do recommend making the pizza dough from scratch rather than buying prepared dough, however. You’ll need to plan ahead on this part of the recipe so that the dough has a chance to slowly rise in your fridge overnight. I also recommend that you use a pizza stone to bake the two pizzas this recipes makes to re-create the baking results of CPK’s stone ovens.
PIZZA DOUGH
¾ cup warm water
(105 to 115 degrees)
1½ teaspoons yeast
2 teaspoons granulated sugar
1¾ cups bread flour
I teaspoon salt
2 tablespoons olive oil
CARIBBEAN SAUCE
½ cup light brown sugar
¼ cup water
¼ cup ketchup
¼ cup light corn syrup
¼ cup minced white onion
2 tablespoons red wine vinegar
I teaspoon minced garlic
I teaspoon lemon juice
½ teaspoon salt
½ teaspoon crushed red pepper
flakes
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
⅛ teaspoon ground allspice
JERK SEASONING
2 tablespoons light brown sugar
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground allspice
2 chicken breasts, pounded thin
olive oil cooking spray
I red bell pepper
1 yellow bell pepper
2 cups plus 4 tablespoons
shredded mozzarella cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cayenne
pepper
pinch ground cinnamon
½ cup cooked thick bacon,
crumbled (about 6 slices)
½ cup thinly sliced white onion
2 tablespoons chopped green
onion (green part only)
1. Make the pizza dough by dissolving yeast and granulated sugar in ¾ cup warm water in a small bowl or glass measuring cup. Let the mixture sit for 5 minutes or until it gets foamy on top.
2. Combine flour and salt in a large bowl. Make a depression in the flour and pour the yeast mixture and oil into it. Stir the liquid gradually drawing more flour into it, until you can form the dough into a ball. Use your hands to 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 to 2 hours or until it doubles in size. Punch down the dough, cover it again and let it sit overnight in your fridge.
3. You can also make the sauce a day ahead by combining all ingredients in a medium saucepan. Simmer over medium/low heat for 7 minutes. Puree cooled sauce in a blender for 10 seconds, then cover it and let it chill out in the fridge.
4. When it gets close to pizza time, remove the dough from the refrigerator. It needs to warm up for about 2 hours before you use it. Also, place a pizza stone in your oven and crank the temperature up to 500 degrees.
5. Combine all of the ingredients for the jerk seasoning. Cover chicken breasts and pound them to about ½-inch thick with a kitchen mallet. Spray chicken liberally with olive oil cooking spray (or rub with olive oil), then sprinkle on some seasoning. Grill chicken on a preheated grill for 3 to 4 minutes per side or until done. You can also saute chicken in a skillet on your stove for 4 to 5 minutes per side or until done. Cool and chop into ½-inch cubes.
6. 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 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. Seal the rest of the roasted pepper and refrigerate. It will keep for about two days.
7. Assemble each pizza by dividing the dough in half and
PIZZA DOUGH
¾ cup warm water
(105 to 115 degrees)
1½ teaspoons yeast
2 teaspoons granulated sugar
1¾ cups bread flour
I teaspoon salt
2 tablespoons olive oil
CARIBBEAN SAUCE
½ cup light brown sugar
¼ cup water
¼ cup ketchup
¼ cup light corn syrup
¼ cup minced white onion
2 tablespoons red wine vinegar
I teaspoon minced garlic
I teaspoon lemon juice
½ teaspoon salt
½ teaspoon crushed red pepper
flakes
¼ teaspoon ground black pepper
⅛ teaspoon dried thyme
⅛ teaspoon ground allspice
JERK SEASONING
2 tablespoons light brown sugar
1½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground paprika
½ teaspoon ground allspice
2 chicken breasts, pounded thin
olive oil cooking spray
I red bell pepper
1 yellow bell pepper
2 cups plus 4 tablespoons
shredded mozzarella cheese
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon ground cayenne
pepper
pinch ground cinnamon
½ cup cooked thick bacon,
crumbled (about 6 slices)
½ cup thinly sliced white onion
2 tablespoons chopped green
onion (green part only)
1. Make the pizza dough by dissolving yeast and granulated sugar in ¾ cup warm water in a small bowl or glass measuring cup. Let the mixture sit for 5 minutes or until it gets foamy on top.
2. Combine flour and salt in a large bowl. Make a depression in the flour and pour the yeast mixture and oil into it. Stir the liquid gradually drawing more flour into it, until you can form the dough into a ball. Use your hands to 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 to 2 hours or until it doubles in size. Punch down the dough, cover it again and let it sit overnight in your fridge.
3. You can also make the sauce a day ahead by combining all ingredients in a medium saucepan. Simmer over medium/low heat for 7 minutes. Puree cooled sauce in a blender for 10 seconds, then cover it and let it chill out in the fridge.
4. When it gets close to pizza time, remove the dough from the refrigerator. It needs to warm up for about 2 hours before you use it. Also, place a pizza stone in your oven and crank the temperature up to 500 degrees.
5. Combine all of the ingredients for the jerk seasoning. Cover chicken breasts and pound them to about ½-inch thick with a kitchen mallet. Spray chicken liberally with olive oil cooking spray (or rub with olive oil), then sprinkle on some seasoning. Grill chicken on a preheated grill for 3 to 4 minutes per side or until done. You can also saute chicken in a skillet on your stove for 4 to 5 minutes per side or until done. Cool and chop into ½-inch cubes.
6. 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 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. Seal the rest of the roasted pepper and refrigerate. It will keep for about two days.
7. Assemble each pizza by dividing the dough in half and
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