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Recipes are better with Red Gold

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Ingredients

1 quart Red Pack Extra Heavy Pizza Sauce w/Basil
1 (13.5 oz) can Coconut Milk
2 1/2 Tbsp Jamaican Jerk Seasoning
Kosher Salt and Black Pepper to taste
2/3 cup Jamaican Jerk Seasoning
2/3 cup Vegetable Oil
18 each Chicken Breast, pounded thin
4 cups Red Bell Pepper, cut in strips
4 cups Yellow Bell Pepper, cut in 1/2 in. strips
24 - 12-16" Pizza dough shells
9 pounds Mozzarella Cheese, shredded
32 each Bacon slices, cooked, cut into large dice
4 cups Red Onion, julienned
12 each Green Onions, sliced

Instructions

Spicy Red Coconut Sauce

In a medium sauce pan set to medium high heat, add Redpack Extra Heavy Pizza Sauce, coconut milk and Jamaican Jerk seasoning. Bring the sauce to a boil while stirring periodically.
Reduce the heat to a simmer and cook for 20-30 minutes until sauce is proper consistency.
Taste and adjust seasoning as needed.

Sauce Yield: 1 1/2 Quarts (small batch) or 1 gallon (Full #10 can)
Portion: 6-8 oz sauce per pizza

Pizza

Sprinkle chicken breasts with Jerk seasoning and drizzle with olive oil. Mix well to coat chicken breasts evenly.
Grill chicken for 4 to 5 minutes per side or cook in a pan over medium heat. Let cool and then thinly slice. Grill or sauté peppers. Alternatively, you can roast and peel the peppers ahead of time and then slice.
Prepare pizza shells according to manufacturers directions. Place on a lightly floured pizza pan or pizza peel.
Brush the dough with olive oil. Spread desired amount of sauce on dough (6-8 oz per pizza). Sprinkle with 3/4 cup mozzarella cheese and divide the toppings evenly amongst the shells. Sprinkle with a little more mozzarella cheese.
Slide pizza onto pizza stone or pizza oven, bake until crust is golden, about 9 to 10 minutes if precooked shell, 15 to 20 if raw.

Jerk Chicken Pizza with Spicy Red Coconut Sauce

Recipes are better with Red Gold

Ingredients

Instructions

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