Grilled Jerk Chicken Pizza

grilled jerk chicken pizza 6 svp

The perfect summer chicken pizza is just around the corner with this quick and easy tropical flatbread recipe featuring jerk marinade, mozzarella cheese, and a cool crunchy cucumber relish. Jerk spices traditionally include allspice, (also called pimenton) Scotch Bonnet peppers, thyme, garlic, and chilis; that means this pizza is a little sweet and a lot spicy! But don’t worry, because the cucumber relish that’s spooned over the top after it’s cooked will cool you off nicely. Crank up some Peter Tosh and let’s get busy!

Some of you may already know how fond we are of Jamaican style jerk chicken in my house. We always have our favorite bottle of jerk sauce somewhere in the pantry, ready to marinate some chicken breast on short notice. With the weather being so lovely lately, we’ve been in the habit of making our meals on the grill, especially flatbread pizza!

The same little Russian grocery at the end of my street has, in addition to a huge selection of sardines, a wall of halvah, (I call it a walvah) and a mind-boggling selection of smoked salmon and lox, also oddly has the very brand of jerk sauce we love. I could make my own, but why mess with a great thing? Bottled sauce it is. Easy weeknight dinner!

The cucumber relish was my own stroke of genius, here. Not only did it cool the fire of those Scotch Bonnets off, but it added a really nice dimension of flavor and texture to the flatbread. Cucumbers and radishes are extra tasty right now, so pile your flatbread high with all the vegetables your heart desires! Because your heart does indeed desire vegetables.

Now about that Peter Tosh…

-Amy at Flatout

Serves: 1

Grilled Jerk Chicken Pizza

WW® SmartPoints® value: 6 per serving


  • 1 Flatout Flatbread Flavorit wrap
  • 4 ounces raw boneless skinless chicken breast, cut into strips
  • 4 tablespoons jerk sauce
  • 1/2 cup fat free mozzarella cheese, shredded
  • For the cucumber relish:
  • 1/4 cup seeded cucumber, finely diced
  • 1/8 cup fresh mint, finely chopped
  • 1/4 cup radishes, finely diced
  • 1 tablespoon rice vinegar
  • Salt and freshly ground pepper


In a small bowl, combine the jerk sauce and the chicken and marinate for at least 2 hours, ideally overnight. In another small bowl, combine the cucumber relish ingredients and season with salt and pepper. When ready to cook, grill chicken on medium heat until cooked through. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill, distribute the chicken over the flatbread, top with the mozzarella cheese, and return to the grill to cook for 4 minutes or until the cheese has melted. Remove from the grill and spoon the cucumber relish over the pizza, serve immediately.

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