Saltfish Pizza (Caribbean Saltfish Buljol Pizza Recipe)
Saltfish pizza is a Caribbean-inspired twist on pizza night, made with flaky saltfish buljol, fresh vegetables, cheese, and a coconut bake-inspired crust. It brings together the classic Caribbean flavors of saltfish buljol and coconut bake in one delicious homemade pizza.
I like to experiment. Sometimes the ideas work, and sometimes they stay in the “what was I thinking?” folder.
This one worked.
If you’ve ever had saltfish buljol with coconut bake, you’ll understand why this pizza works so well. The crust gets its light coconut flavor from coconut milk and shredded coconut, while the saltfish, peppers, onions, tomatoes, and cheese bring everything together.
What is Saltfish Pizza?
Saltfish pizza is inspired by the classic Caribbean pairing of saltfish buljol and coconut bake. Instead of serving the two side by side, this recipe uses a homemade coconut bake-inspired pizza crust topped with seasoned saltfish, fresh vegetables, pizza sauce, and plenty of cheese.
It’s not a traditional Caribbean recipe, but it’s one of those fun twists that still feels familiar. If you already love buljol for breakfast, don’t be surprised if this becomes one of your favorite ways to enjoy it for lunch or dinner.
Why You’ll Love This Recipe
- Easy to customize with your favorite pizza toppings.
- Inspired by the classic Caribbean combination of saltfish buljol and coconut bake.
- Uses an easy homemade pizza dough with coconut milk and shredded coconut.
- A fun new way to enjoy saltfish
- Ready for lunch, dinner, or sharing with family.
How to Make Saltfish Pizza
Ingredients
This pizza comes together in three simple parts: a coconut bake-inspired dough, a flavorful saltfish topping, and a few classic pizza ingredients to bring it all together.
For the Coconut Bake-Inspired Dough
Instead of a traditional pizza crust, this dough is made with coconut milk and finely shredded unsweetened coconut for a subtle coconut flavor inspired by traditional coconut bake.
- All-purpose flour
- Active dry yeast
- Sugar
- Salt
- Warm water
- Coconut milk
- Oil
- Finely shredded unsweetened coconut
For the Saltfish Topping
The topping is inspired by the flavors of saltfish buljol. I lightly sauté the vegetables before adding the saltfish, then finish with fresh tomatoes for the best texture and flavor.
- Prepared saltfish
- Onion
- Red bell pepper
- Green bell pepper
- Scallion
- Tomatoes
To Assemble
Spread the pizza sauce over the pre-baked crust, then layer with mozzarella and the prepared saltfish topping.
- Pizza sauce
- Shredded cheese: (mozzarella, cheddar, or a combination of both)
Instructions
This recipe takes a little time because of the homemade dough, but most of it is hands-off while the dough rises.
- In a large bowl, combine the flour, yeast, sugar, and salt. Add warm coconut milk, oil, and shredded coconut. Mix until a shaggy dough forms, then knead about 5 minutes in a stand mixer or 8–10 minutes by hand.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, heat a little oil in a skillet over medium heat. Add the onion and bell peppers and cook for 2 to 3 minutes until they begin to soften.
- Stir in the flaked saltfish and scallion. Cook for another minute, then remove from the heat and fold in the chopped tomatoes.
- Preheat the oven to 425°F (220°C). If using a pizza stone or pizza steel, preheat it in the oven.
- Punch down the dough and shape it into a 12-inch circle on a lightly floured surface. Transfer it to a parchment-lined baking tray or pizza peel.
- Bake the crust for 5 to 7 minutes, just until it begins to set. Lightly brush the edge of the crust with coconut milk if desired.
- Spread the pizza sauce over the crust. Sprinkle on half of the cheese, followed by the saltfish topping. Finish with the remaining cheese.
- Return the pizza to the oven and bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbling.
- Let the pizza cool for 5 minutes before slicing and serving.
Tips for the Best Saltfish Pizza
- Let the pizza rest before slicing. Give it about 5 minutes after baking so the cheese can set, and the slices hold together better.
- Prepare and drain the saltfish well before making the topping. Excess moisture can make the pizza soggy, so be sure to remove as much water as possible after preparing the saltfish.
- Don’t skip the pre-bake. Baking the crust for a few minutes before adding the toppings helps it stay crisp and sturdy.
- Lightly cook the vegetables first. Sautéing the onion and peppers brings out their sweetness and helps prevent excess moisture on the finished pizza.
- Use freshly shredded mozzarella if you can. It melts more smoothly than pre-shredded cheese and gives the pizza a better texture.
Storage
Store leftover saltfish pizza in an airtight container in the refrigerator for up to 3 days.
To reheat, bake the slices in a 350°F oven or toaster oven for 5 to 8 minutes until heated through and the crust is crisp again. You can also reheat it in an air fryer for a few minutes.
I don’t recommend freezing this pizza, as the fresh vegetables can become watery once thawed.
Frequently Asked Questions
Absolutely. If you’re short on time, your favorite store-bought pizza dough works well. You’ll lose the subtle coconut flavor from the homemade dough, but the pizza will still be delicious.
Yes. After the dough has risen, cover it tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30 minutes before shaping.
Yes. The topping can be prepared a day ahead and stored in an airtight container in the refrigerator until you’re ready to assemble the pizza.
The classic Caribbean pairing of saltfish buljol and coconut bake inspires this recipe. Adding coconut milk and shredded coconut gives the dough a subtle coconut flavor without making it sweet.
Of course. Traditional saltfish buljol isn’t served with cheese, so you can leave it off if you prefer. The pizza will still be full of flavor.
More coconut recipes to try
- Jerk Chicken Pizza – Another Caribbean-inspired pizza with bold jerk flavors.
- Jerk Fried Chicken – Crispy fried chicken seasoned with Caribbean jerk spices.
- Saltfish Accra – Crispy Caribbean saltfish fritters that make a great appetizer.
- Caribbean Pepper Sauce – For anyone who likes an extra kick on their pizza.
- Coconut Bake Biscuits – A buttery twist inspired by the same coconut bake flavors.
Recipe
Saltfish Pizza (Caribbean Buljol Pizza)
Ingredients
Equipment
Method
- In a large bowl, combine the warm coconut milk and yeast. Stir in the honey and let sit for 5 minutes until foamy.
- Add the salt, olive oil, flour, and shredded coconut. Mix until a shaggy dough forms.
- Knead by hand for 8 to 10 minutes, or about 5 minutes in a stand mixer fitted with the dough hook, until smooth and elastic.
- Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
- Heat the oil in a skillet over medium heat. Add the onion and bell peppers and cook for 2 to 3 minutes until they begin to soften.
- Stir in the flaked saltfish and half of the scallion. Cook for about 1 minute.
- Remove from the heat and fold in the chopped tomatoes. Set aside.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and roll or stretch it into a 12-inch circle. Transfer to a parchment-lined baking sheet or pizza pan.
- Bake the crust for 5 to 7 minutes, just until it begins to set.
- Spread the pizza sauce over the crust, leaving a small border around the edge.
- Sprinkle half of the cheese over the sauce.
- Evenly distribute the saltfish topping over the cheese.
- Finish with the remaining cheese.
- Return the pizza to the oven and bake for 10 to 15 minutes, or until the crust is golden brown and the cheese is melted.
- Garnish with the remaining scallions, if desired, and let rest for about 5 minutes before slicing and serving.
Nutrition
Notes
- Use prepared saltfish that has already been soaked, boiled, and flaked.
- Bread flour creates a slightly chewier crust, while all-purpose flour produces a softer crust.
- Don’t skip the pre-bake. It helps keep the crust crisp under the toppings.
- Mozzarella melts more traditionally, but cheddar is equally delicious and commonly used in many Caribbean kitchens.
Store leftovers in the refrigerator for up to 3 days.
Recipe Printed From ThisBagoGirl.com
