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Jerk Chicken Pizza with Mango Salsa

Jerk Chicken Pizza



  • 1 (12-inch) pre-baked pizza crust


  • 14 ounces boneless, skinless chicken breast
  • 1 tablespoon jerk seasoning
  • 1 tablespoon olive oil
  • 1/2 cup shiitake mushrooms, sliced
  • 1/2 cup bottled barbecue sauce
  • 1/4 cup (3/4 ounce) Wisconsin Asiago Cheese, grated
  • 1/4 cup (1 ounce) Wisconsin Mozzarella Cheese, shredded
  • 1/4 cup (1 ounce) Wisconsin Smoked Mozzarella Cheese, grated

Mango Salsa

  • 1/2 ripe mango, diced
  • 2 tablespoons red onion, diced
  • 1 tablespoon ripe tomato, diced
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon fresh mint, basil or cilantro or mixture of all three, chopped


  1. Heat oven to 450 degrees F.
  2. To Prepare Toppings: Coat chicken with jerk seasoning.
  3. Heat olive oil in sauté pan; sear chicken on both sides.
  4. Remove chicken from pan; add mushrooms to pan and sauté them for about 1 minute.
  5. Drain liquid from pan.
  6. Slice chicken into thin strips.
  7. To Prepare Salsa: In small mixing bowl, combine and mix thoroughly all ingredients.
  8. To Assemble Pizza: Spoon barbecue sauce over pizza crust.
  9. Top with mushrooms and chicken strips.
  10. Sprinkle cheeses on top.
  11. Bake pizza for 7 to 8 minutes until crust is browned and cheese is golden and bubbly.
  12. Garnish pizza with mango salsa immediately.

Servings: 4

By Chef Thomas Catherall, C.M.C

Here to Serve Restaurants

Recipe and photo credit: Dairy Farmers of Wisconsin


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