Jerk Chicken Pizza with Spicy Red Coconut Sauce

20 min
Prep Time
1 hr 10 min

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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


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


  • 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.