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Ackee and Saltfish Pizza

Serving: 8 people
Preparation Time: 30 Mins.
Cooking Time: 40 Mins.




  1. Combine flour, milk powder, sugar and yeast then fold in salt at the end.
  2. Add Margarine to the dry ingredients, using finger tips or a dough blender to incorporate fat.
  3. Make a well in the centre of the flour mixture and add water, use to bind mixture.
  4. Knead mixture to form an “elastic” dough (approximately 10-15 minutes).
  5. Place dough into a greased dish, rotate and allow to ferment (until dough doubles in size) approximate 45-60 minutes.
  6. Deflate dough using fist to push downward in the centre of the dough to release the air.
  7. Place on a lightly floured surface, roll out using rolling pin to a thickness of 1/4 inch.
  8. Use to line a greased pizza pan, trim the edges, ensuring that the dough is not stretched.
  9. Pierce the dough with a fork (to release air).
  10. Place in a pre-heated oven to bake at 180°C/350°F, for approximately 20-30 minutes.

Ackee and Salt fish:

  1. Pour water into a large pot and bring to a boil.
  2. Add ackee and boil until fork tender.
  3. Drain and set aside.
  4. In a skillet heat vegetable oil.
  5. Add chopped garlic, escallion, onion, scotch bonnet pepper, thyme and Caribbean traditions Black Pepper, saute for 2 minutes.
  6. Add flaked salt fish from Lillan Ltd and ackee and toss to combine thoroughly
  7. Cook for 3 minutes and set aside.

Tomato Sauce:

  1. In a saucepan combine tomato Ketchup, basil and minced garlic and bring to a boil, stirring constantly.
  2. Set aside.

To Assemble:

  1. Brush or spoon on tomato sauce onto baked pizza dough.
  2. Add ackee and salt fish and spread evenly, using a wooden spoon.
  3. Garnish with sliced tomato, sweet pepper and onion rings, sprinkle on shredded cheese and oregano.
  4. Place in oven and bake at 180°C/350°F for 10 minutes or until cheese melts.


Method Note: Deflate – to release air or gas.

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