Carib Pizza

Welcome to...

... located on the beach in Anse L'Ivrogne (pronounced Sevoige in Kweyol)

Our "restaurant" on the beach...

... and Roky da beach dawg, pwesen!

Guests arrived this morning to hike the Gros Piton from the beach trailhead
and want to have a meal when they return in about 4 hrs.

Carib Pizza

MIX equal parts 2 c Whole Wheat Flour, 2 c White Wheat Flour & 2 c Casava Farine

(or oats or cornmeal or a combination)

ADD 1 spoonful of Brown Sugar

ADD 1 spoonful of Yeast (2 pkgs)

ADD ½ spoonful Salt

Mix in enough water (3 c or more)

KNEAD in more flour to make a moist dough

(cassava (oats or cornmeal) will absorb the moisture)

LET RISE 1 hr

PUNCH DOWN

DIVIDE in 4 parts

KNEAD in more flour if too sticky

SHAPE into rounds as thick or thin as you like

LET RISE ½ hr

We use a local-sourced & hand-made clay dish & cover

(works like a “pizza oven”) 

over a hot fire to first “bake” the pizza crust

PRE-HEAT clay dish

LAY pizza rounds on banana leaf

(to keep the crust from sticking & burning)

TURN pizza rounds frequently to bake through

Pizza Crust is done when tapped & sounds hollow

Assorted toppings harvested from our organic Zion Lion Farm

- Onions, Scallions, Bell Peppers, Scotch Bonnet Seasoning Peppers (hot),

Tropical Basil, Ti’Tym -

AND Tomatoes sliced thin

Lightly saute - in two spoonfuls of Coconut Oil -

the Onions, Scallions, Bell Peppers, Scotch Bonnet Seasoning Peppers (hot), Tropical Basil, Ti’Tym

First layer thinly sliced tomatoes

then the lightly sauteed vegetables

then your choice of cheese, sliced thin

Sprinkle a handful of chopped herbs

on top of pizza crust

Place pizza on fresh Banana Leaf in clay dish

Cover and Bake until cheese melts...

... slice & enjoy...

... Life is Good!