Electric Avenue Recipe
House Red Sauce, Mozzarella, Jerk Chicken, Roasted Red Peppers, Pineapple, Sriracha Aioli & Green Onion
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Ingredients
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Dough & Assembly
Sauce & Cheese
Toppings
Sriracha Aioli
Method
Dough & Assembly
- 1
preheat and prepare dough
Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. Lightly dust your work surface with 1 tablespoon flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer dough to a pizza peel or an inverted baking sheet sprinkled with a little flour or cornmeal. Lightly brush the outer rim with 1 teaspoon olive oil.
Sauce & Cheese
- 2
sauce and cheese the base
Spread 1 cup of house red sauce evenly over the stretched dough, leaving the outer 1/2-inch rim bare. Sprinkle 8 ounces shredded mozzarella evenly over the sauced surface so it melts into a uniform layer.
Toppings
- 3
prepare toppings
If your jerk chicken is not already cooked, sear or roast 8 ounces of seasoned chicken (not included here) and shred or dice it. For this recipe use 1 cup cooked jerk chicken. Slice 1 cup roasted red peppers into strips. Cut 3 ounces pineapple into small bite-sized chunks and drain any excess juice. Thinly slice 2 stalks green onions on the bias; reserve the green parts for garnish.
- 4
arrange toppings on pizza
Distribute the 1 cup jerk chicken evenly over the cheese, then scatter the roasted red pepper strips and pineapple chunks across the pizza to provide balanced bites. Leave space so toppings don't overwhelm the crust or prevent even baking.
- 5
bake
Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Rotate the pizza halfway through baking for even color if your oven has hotspots.
Sriracha Aioli
- 6
make the aioli
While the pizza bakes, whisk together 1 tablespoon mayonnaise, 1 teaspoon sriracha, 1/2 teaspoon fresh lime juice, 1/4 teaspoon minced garlic, and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust heat or acidity (add a little more sriracha for spice or a few drops more lime juice for brightness). Transfer to a squeeze bottle or small bowl for finishing.
- 7
finish and garnish
When the pizza is done, remove it from the oven and let it rest 1–2 minutes. Drizzle sriracha aioli over the top in a decorative zigzag or dot pattern. Scatter the reserved sliced green onion over the pizza for freshness and color. Slice into 6–8 slices and serve immediately.