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BBQ Jerk Peach Pizza
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BBQ Jerk Peach Pizza

Pizza with a spicy and flavorful jerk BBQ sauce as the base, topped with peach, mozzarella, and ricotta!
Prep Time30 minutes
Cook Time5 minutes
rest time2 days
Total Time2 days 35 minutes
Course: Main Course
Cuisine: American, Italian, Jamaican, New York
Keyword: Baking, Mash-Up, Pizza, Spicy
Servings: 2 pizzas
Calories: 1401kcal

Equipment

Ingredients

Pizza Dough

  • 266 grams flour
  • 7 grams salt
  • 1 gram yeast
  • 4 grams sugar
  • 5 grams olive oil
  • 165 grams water

Jerk Sauce

  • 3 habanero or scotch bonnet peppers seeds removed
  • 10 sprigs fresh thyme woody stems removed
  • 1 teaspoon dried thyme
  • 1 shallot
  • 4 cloves garlic
  • 1 inch fresh ginger grated
  • 3 stalks green onion
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • 2 teaspoons allspice
  • 1 teaspoon brown sugar
  • 1 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1 tablespoon olive oil
  • 1 lime (juice)
  • 1 cup BBQ sauce

Pizza

  • 2 peaches
  • 2 cups grated mozzarella cheese
  • 1/2 cup ricotta cheese
  • sliced scallions

Instructions

Make the pizza dough

  • Mix the pizza dough ingredients in a large bowl and store to combine. Pour it out onto a clan work space and knead with your hands for about 15-20 minutes until smooth. See the linked recipe above for more info if you want to use a mixer or do not have much pizza experience!
  • Split dough into two equal pieces. Form them into balls, and place into oiled containers, making sure the dough is coated with a thin layer of oil. Cover and place in the fridge for 48 hours.

Make the jerk sauce

  • Add all the jerk ingredients to a blender except for the BBQ sauce. Pour the paste into a hot frying pan with some oil. Cook the paste for 3 -5 minutes, then stir in the BBQ sauce. Bring to a simmer, then remove from heat. Allow to cool before using.

Make the pizza

  • Slice the peaches and season with salt and sugar. Mix them up to make sure they are well coated, and then spread them out on a paper towel.
  • Take the dough out and remove it from the container on to a floured surface. What was the top of the dough in the container should now be the bottom. Cover with a kitchen towel or the upside down proofing container and let it sit about an hour.
  • Preheat oven with a pizza stone or steel to 550 with convection if you have it. If you have a pizza oven you can bring it to 650.
  • Stretch the pizza to a 12 inch round, then spread on some of the sauce. Top with cheese then add the peaches. Add some dollops of ricotta on top. Launch the pizza onto the cooking surface. Cook 5-8 minutes until cooked to your desired doneness.
  • Remove from the oven and top with scallions. Repeat with the second pizza.

Nutrition

Calories: 1401kcal | Carbohydrates: 196g | Protein: 52g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 120mg | Sodium: 5791mg | Potassium: 1104mg | Fiber: 11g | Sugar: 68g | Vitamin A: 2476IU | Vitamin C: 26mg | Calcium: 868mg | Iron: 11mg