There’s this place in Georgia (Atlanta and beyond) that has fantastic pizza. One of my favourites 
from there was a Caribbean Jerk Chicken. Now obviously, I don’t know how they made theirs and since I’m Reluctantly Gluten Free, I can’t have normal pizza crust. Therefore, I have to improvise and this is how you put it all together!
RGF Jerk Chicken Pizza
1 recipe Pizza Crust
1 recipe Pizza Sauce
1 lb BLSL chicken thighs
1 large red onion
Jerk Seasoning
8 thick slices Provolone cheese
Mozzarella cheese
Pepper Jack cheese
- Make your dough and sauce before you cook the toppings.
- Cook the diced chicken and julienned red onions along with an ample portion of the Jerk Seasoning.
- When the pizza crust has been flipped and your toppings and sauce are done, you can start to assemble. On top of the crust in this order, spread out the Provolone to cover the crust, add sauce, a thin layer of shredded Mozzarella, the chicken and onions (strained) and then top with shredded Pepper Jack.
- Cook for about 10-12 minutes to ensure that the crust is done.
