Saturday, October 6, 2012

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)
DIVIDE in 4 parts
KNEAD in more flour if too sticky
SHAPE into rounds as thick or thin as you like
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!

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