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Vegan Jamaican jerk pizza brings bold island flavor to classic comfort food. The sweet heat of the homemade jerk sauce transforms nutty tempeh into a meaty pizza topping that is hearty and satisfying. With juicy pineapple and creamy vegan cheese, every bite bursts with smoky, spicy, and tangy notes. This recipe is a regular hit at my house whenever we need dinner with a big punch of personality.
When I made this pizza for my friend's birthday, even the meat eaters went back for seconds—no one missed the old pepperoni
Ingredients
- Garlic cloves: for aroma and a great flavor base—choose plump cloves with tight skins
- Scotch bonnet pepper: to give authentic fiery heat—look for firm bright orange or green peppers
- Scallions: to add freshness and a mild onion note—pick ones with green upright tops
- Orange juice: for a little sweetness and tang—use freshly squeezed or a pulp free store bought brand
- Agave syrup: helps round out the spice and bring everything together—choose light agave for mildness
- Red wine vinegar: for acidity that balances out the rich flavors
- Dried thyme and allspice: for signature jerk depth—crush dried thyme between your fingers just before adding
- Salt and pepper: to boost all the other flavors—use unrefined sea salt if you have it
- Tempeh: as the hearty protein—use fresh tempeh that is firm and not slimy
- Olive oil: to help the toppings roast perfectly—choose extra virgin for the best taste
- Pineapple: brings juicy sweetness that soothes the heat—use ripe pineapple or drained canned if needed
- Red onion: adds crunch and tang—look for a glossy red surface and firm feel
- Vegan cheese: melts and ties everything together—I like Follow Your Heart but any creamy meltable vegan cheese works
- Vegan pizza dough: as the crisp chewy crust—Trader Joe's ready dough makes life easier but you can use homemade if you prefer
Step-by-Step Instructions
- Prepare the Jerk Sauce:
- Trim the stem and remove the seeds from the scotch bonnet pepper for good heat with less fire. Place the pepper in a food processor along with garlic cloves, chopped scallions, orange juice, agave syrup, red wine vinegar, thyme, allspice, and a pinch each of salt and pepper. Blend everything together until completely smooth. Stop and scrape down the bowl several times for an even consistency. Set the sauce aside.
- Brown the Tempeh:
- Heat half of the olive oil in a large non stick skillet over medium high heat. Crumble the tempeh into the pan using your fingers or a fork. Break the pieces up small enough to mimic traditional jerk sausage crumbles. Cook the tempeh for five to ten minutes, tossing frequently, until it is deep golden and crispy at the edges. Do not be afraid to let it get some color as this mimics grilled jerk flavor.
- Add the Jerk Sauce to the Tempeh:
- Pour in all of your jerk sauce and toss the tempeh until it is completely coated. Lower the heat to let the spices bloom and caramelize for about one more minute, stirring constantly so nothing burns. Turn off the heat and let the mixture sit while you prepare the crust.
- Roll Out the Pizza Dough:
- Preheat your oven to four hundred fifty degrees so it is ripping hot for a good crust. On a lightly floured surface, stretch or roll your pizza dough into a circle or oval as thin or thick as you like. Transfer the dough to a lightly oiled or sprayed baking pan to keep it from sticking.
- Layer the Toppings:
- Brush the pizza crust with the remaining olive oil. Sprinkle half your vegan cheese evenly over the dough. Top that with all of your jerk tempeh mixture, then follow with the rest of the vegan cheese. Scatter chopped pineapple and sliced onions across the top making sure you get a little of everything in each slice.
- Bake the Pizza:
- Slide the pizza into your hot oven. Bake for eight to ten minutes or until the edges of the crust are golden brown and the cheese is melted. Check by lifting the crust with a spatula to see that the bottom is cooked through.
- Finish and Serve:
- Remove the pizza from the oven and let it cool for a few minutes before slicing. This lets everything set up and makes slicing easier. Serve while bubbly hot and enjoy the incredible smell of island spices.
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My favorite part is always the pineapple alongside the spice—it was my mom's trick to mellow the heat just for me and now I cannot make jerk anything without including it
Storage Tips
Leftover pizza stays fresh in the fridge for three days. Let the slices cool then stack them with wax paper between each to keep the cheese from sticking. Reheat in a hot oven or skillet if you want a crisp crust. For longer storage, tightly wrap individual slices and freeze for up to three months.
Ingredient Substitutions
If you cannot find scotch bonnet pepper, substitute a habanero for similar heat or a jalapeno for milder spice. You can use jackfruit or soy curls instead of tempeh. Mango works well in place of pineapple if you want a twist. If you do not have vegan cheese, try a sprinkling of nutritional yeast for a cheesy finish.
Serving Suggestions
Serve this pizza as a main with a simple arugula or cabbage slaw. For a party, cut into squares and pass as a hot appetizer. It is also amazing with a drizzle of vegan ranch or extra jerk sauce on the side. I sometimes serve it with grilled corn when it is in season for a full on Caribbean feast.
Cultural and Historical Context
Jerk cooking springs from Jamaica where marinated meats are slow cooked over smoky pimento wood. This vegan version keeps the same flavor DNA but uses plant based protein. The balance of heat, sweet, and earthy herbs is classic jerk, made weeknight friendly. Every element on the pizza has a reason—sweet fruit to chill the heat, herbs for brightness, and protein for lasting meals.
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Do not skip browning the tempeh well as this creates a more authentic jerk flavor and the best texture
Frequently Asked Questions
- → What makes jerk style unique in this pizza?
The jerk style features a spicy, aromatic sauce with ingredients like scotch bonnet pepper, thyme, allspice, and garlic, which give the pizza bold Caribbean flavors not typically found in traditional pies.
- → Can I use another protein instead of tempeh?
Yes, you could use tofu crumbles, seitan, or even jackfruit for a similar texture. Be sure to brown them well before adding the jerk sauce for best results.
- → Is the scotch bonnet necessary?
Scotch bonnet brings authentic heat and flavor, but you can substitute with habanero or use less for a milder result. Always handle hot peppers carefully.
- → Should I use fresh or pre-made dough?
Both work well. Fresh dough offers superior texture, but pre-made dough saves time and still delivers good results when rolled thin and baked hot.
- → What vegan cheese melts best for this dish?
Brands like Follow Your Heart or Violife are creamy and melt well, providing the classic gooey finish that complements the spicy-sweet toppings.
- → How do I store leftovers?
Let the pizza cool, then store slices in an airtight container in the refrigerator for up to three days. Reheat in an oven or skillet for best texture.