Jerk Chicken Biscuit Pizza



was supper. Isn’t she gorgeous?

Although our inspiration came from another source, we definitely made this recipe “our own.” A mouthwatering combination of red peppers, sauteed garlic and onion, spinach, mushrooms, and jerk chicken nestled on a bed of sweet and tangy tomato goodness laced with fresh cilantro…all smothered in a gooey layer of cheeses – biscuit pizza was a family hit.


It was a winning combination from the start – the comfort of hearty homemade biscuits paired with the robust flavours of pizza. Our taste buds didn’t stand a chance.

My hubby jokingly insists he married me for my biscuits. Apparently they’re that good. My tried-and-true family recipe has seen it’s share of kitchens through the years. Aside from traditional biscuits, suitable for just about every occasion, this dough is also the base for our perennial favourite Cinnamon Coffee Cake which I’ll be whipping up in just a few days to celebrate Abby’s birthday.

So it wasn’t a stretch to imagine this humble biscuit dough could provide the perfect base for further culinary genius. I’ll spare you the suspense – it was even better than we imagined.


Our version was rather labour intensive – prepping the veggies and mixing the sauce and layering the ingredients took a while. But, this could easily be pared down to a simple: pizza sauce + pepperoni + cheese, and skip from bowl to oven to plate in about half an hour. Finally, I must give credit where it’s due as my sweet hubby is solely responsible for bringing this dish to fruition. I’ll have to start saying I married him for his biscuit pizza – it was that good.

Biscuit dough:

1/4 cup sugar

1/4 cup shortening

2 cups flour

1 teaspoon garlic powder

2 teaspoons italian seasoning

1/2 teaspoon salt

4 teaspoons baking powder

1 egg

3/4 cup milk

Mix shortening into dry ingredients using a pastry cutter, until crumbly. Whisk 1 egg in a measuring cup, and fill with milk to the 1 cup mark (approximately 3/4 cup milk). Add wet ingredients to dry and stir. Do not overmix. Add 1-2 tablespoons of water as needed to moisten dough.


Equal parts: tomato sauce and BBQ sauce (about 1/2 cup each)

2 Tablespoons maple syrup

1 Tablespoon freshly chopped cilantro


Obviously totally optional. Make sure to sautee any veggies and meat ahead of time, since this pizza cooks for a shorter period than traditional recipes.

2 cups  jerk chicken (cooked and cubed)

1 small onion (diced)

3 cloves garlic  (minced)

1/2 cup mushrooms (sliced)

1 sweet bell pepper (diced)

1/2 cup fresh spinach

2 cups mixed cheese (shredded: cheddar, Parmesan, and mozzarella)



Mix biscuit dough, and knead gently (4-5 times) on a floured surface. Press to desired thickness, pinching the sides slightly to form a crust. Place on a lightly greased baking sheet (we made 3 9-inch round pizzas from one batch of dough). Cover dough with sauce, add toppings. Bake at 400 degrees for 10-15 minutes (checking frequently).


Several days later we’re still eating (delicious) leftovers, and have unanimously agreed this will be part of our regular supper rotation from here on out.




2 thoughts on “Jerk Chicken Biscuit Pizza

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