Ingredients
Equipment
Method
Make the Dough
- 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.
Prepare the Topping
- 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.
Assemble the Pizza
- 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
