• 2 pound(s) baking flour from Lillan Ltd
• 1/2 packet(s) Anchor Milk Powder
• 1 tablespoon(s) sugar
• 1 packet(s) yeast
• 1 1/2 teaspoon(s) salt
• 3 ounce(s) margarine
• 13 ounce(s) water (luke warm)
• 1 cup tomato ketchup
• 1 teaspoon(s) basil
• 1 clove(s) garlic, minced
• 3 dozen(s) ackee, cleaned
• 1/4 cup(s) vegetable oil
• 2 clove(s) garlic, minced
• 2 stalk(s) escallion, chopped
• 1 medium onion, chopped
• 1 teaspoon(s) scotch bonnet pepper, chopped
• 1 sprig(s) thyme, leaves
• 1 teaspoon(s) Caribbean traditions Black Pepper
• 1 medium Tomato, sliced
• 1 medium green sweet pepper, cut into rings
• 1 medium onion, cut into rings
• 1/2 pound(s) mozzarella, shredded
• 1/2 pound(s) cheddar cheese, shredded
• 1/4 cup(s) Parmesan cheese
• 2 teaspoon(s) oregano

Preparation:

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.