Jerk Chicken Pizza

With Tomato, Coconut Rum, Pineapple Glaze

Jerk Chicken Pizza

2 boneless skinless Chicken Breasts

2 T GRACE BRAND Jerk Seasoning

Coat the chicken  in the Jerk Seasoning, and grill. then shred

1 Package Wewalka Brand Pizza Dough, Thin Crust, unfurled onto a pizza sheet

Shredded Mozarella

1 bunch Scallions, Grilled

Sauce:

3 Bell Peppers (green, yellow, red)

6 Scallions, chopped

Habaneros, to taste

3 cloves Roasted Garlic
1 t fresh Thyme
Juice of one lemon
1 t sugar

1/4 cup Mayo
Salt and Pepper

Roast the peppers (including the habaneros, under the broiler until charred, put into a bowl and cover with plastic wrap for 10 mins to steam off the skin.
Remove all the skin stems and seeds.
Cut away 1/4th of each bell pepper and dice and set aside
Place the rest of the peppers in the Vitamix and add the scallions, the Habaneros, Thyme and Garlic, Salt and pepper, lemon juice and sugar and process till smooth.
Simmer slowly over medium heat until reduced a bit, pour into a bowl and let cool slightly and then whisk in the Mayo

Spread out the Wewalka pizza dough on a sheet,
Spread some of the sauce on it, Layer the chicken, chopped peppers and scallions and cheese.

Bake in a 425oF oven till the crust is browned and the cheese is bubbly

While baking make the glaze

1/4 cup ketchup
1/4 cup Coconut Rum
1/4 cup Pineapple Juice

Combine in a bowl and microwave until reduced by 1/2

Drizzle over the pizza when it comes out.

Serve