Who would’ve thought that our national dish would make such a great topping for a pizza? it is the ideal dish for vegetarians who eat fish as well, and of course, it sits well with meat lovers. The ackee and saltfish pizza is great for a snack or large portions for a full meal.
2 pounds baking flour
1/2 packet Anchor Milk Powder
1 tablespoon sugar
1 packet yeast
1 1/2 teaspoons salt
3 ounces Grace Hello Margarine
13 ounces water (luke warm)
1 cup Grace Tomato Ketchup
1 teaspoon basil
1 clove garlic, minced
3 dozen ackee, cleaned
1/4 cup Grace Vegetable Oil
2 cloves garlic, minced
2 stalks escallion, chopped
1 medium onion, chopped
1 teaspoon scotch bonnet pepper, chopped
1 sprig thyme, leaves
1 teaspoon Grace Caribbean Traditions Black Pepper
1 medium Tomato, sliced
1 medium green sweet pepper, cut into rings
1 medium onion, cut into rings
1/2 pound mozzarella, shredded
1/2 pound cheddar cheese, shredded
1/4 cup Parmesan cheese
2 teaspoons oregano
Combine flour, milk powder, sugar and yeast then fold in salt at the end.
Add Grace Hello Margarine to the dry ingredients, using fingertips or a dough blender to incorporate fat.
Make a well in the center of the flour mixture and add water, use to bind the mixture. Knead mixture to form an “elastic” dough (approximately 10-15 minutes).
Place dough into a greased dish, rotate and allow to ferment (until dough doubles in size) approximate 45-60 minutes.
Deflate dough using the fist to push downward in the center of the dough to release the air.
Place on a lightly floured surface, roll out using rolling pin to a thickness of 1/4 inch.
Use to line a greased pizza pan, trim the edges, ensuring that the dough is not stretched. Pierce the dough with a fork (to release air).
Place in a pre-heated oven to bake at 180°C/350°F, for approximately 20-30 minutes.
In a saucepan combine Grace Tomato Ketchup, basil, and minced garlic and bring to a boil, stirring constantly. Set aside.
Ackee and Saltfish:
Pour water into a large pot and bring to a boil.
Add ackee and boil until fork tender. Drain and set aside.
In a skillet heat Grace Vegetable Oil. Add chopped garlic, escallion, onion, scotch bonnet pepper, thyme and Grace Caribbean Traditions Black Pepper, saute for 2 minutes.
Add flaked salt fish and ackee and toss to combine thoroughly, cook for 3 minutes and set aside.
Brush or spoon on tomato sauce onto baked pizza dough.
Add ackee and salt fish and spread evenly, using a wooden spoon.
Garnish with sliced tomato, sweet pepper and onion rings, sprinkle with shredded cheese and oregano.
Place in oven and bake at 180°C/350°F for 10 minutes or until cheese melts.
To Serve: Slice and serve immediately.
Method Note: Deflate – to release air or gas.