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Jerk Pizza **New**
Description
Enjoy the great flavors of the Caribbean in a non-traditional pizza.
Prep Time:
15 minutes

Bake time:
12 to 15 minutes

Number Of Servings:
1 (12-inch) pizza
Ingredients:

Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)*
3 tablespoons extra virgin olive oil

Toppings:
1/2 cup tomato sauce
1 teaspoon Spice Islands® Jamaican Jerk Seasoning
1 cup chopped uncooked, frozen sweet potato fries
1 cup chopped multi-colored bell peppers (or pepper rings)
4 ounces sliced Canadian bacon
1-1/2 cups (6 ounces) shredded mozzarella cheese
Sliced OR chopped Scotch bonnet peppers, optional

Directions:
Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. 
Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.

Combine tomato sauce and jerk seasoning and spread over crust.  Top with sweet potatoes, bell peppers and Canadian bacon.  Evenly sprinkle mozzarella cheese over the toppings.  Top with Scotch bonnet peppers, if desired.

Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned. 

*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.  Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.