Unique Pizza Recipe: Ackee Pizza on Beetroot Dough

Topped with a rich ackee cream, ackees, mozzarella and marinated greens; this unique pizza is baked on a beautiful beetroot dough. Finished with proscuitto, raw honey and chili oil; it explodes with flavour in every bite!

Natural food coloring

I’ve been having so much fun playing with the vegetable powders from Nuts.com . They can be used to add colour much easier than it would be to use the vegetable in its whole form like I did with these “Rasta Ravioli”. Though I have no qualms about using artificial colours from time to time, being able to add nutritional value and colour at the same time is a win win and so veggie powders will be a mainstay in my pantry.

How to make pizza in less than 30 minutes

Whenever I do pizza dough, I like to make it the day ahead and allow it to ferment in the fridge overnight. On the following day when I’m ready to make the pizza I take the dough from the fridge and allow it to come to room temperature on the counter while the oven heats up with the pizza stone. The sauces and whatever toppings I plan to use I’ll take care of on the same day that I make the dough, so that by the time the oven is ready on pizza day, the pizza can be served in under 10 minutes!

What do you think? As always, feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site be sure to @amazingackee and #amazingackee so that I can see your posts across social media.

Until next time, thanks for stopping by 😊

Rich Garlic Ackee Cream

Chantal

This simple sauce is a great creamy base for the beetroot flatbread but can also be used as a pasta sauce. Simply reserve a bit of the pasta water to thin it out and coat the pasta with.

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Servings 1 1/2 cups

Ingredients

  

• 2 tsps Coconut oil or olive, canola, grapeseed, vegetable…whatever you prefer
• 1 cup Parboiled ackee or canned
• 2 or more Cloves of Garlic finely minced (I like LOTS of garlic, so I used about 4 cloves)
• 1/2 cup Heavy Cream
• Leaves of a couple fresh thyme sprigs
• Salt & Pepper to taste

Instructions

 

• In a non-stick frying pan, heat oil and add garlic over medium heat till garlic softens and if fragrant.
• Add the ackee and sauté till its warmed through.
• Add the thyme and cook for another minute or two, then season to taste.
• Puree ackee then add cream and blend again till completely smooth.
• Depending on the temperature of the ackee and cream, it may come out very thick like a whipped cream which is fine and can be used just like that. If it’s on the warmer side it will be more of a thick sauce, don’t worry, keep it in the fridge a bit and it will thicken up. Either way it’s going to melt when it gets in the oven.
• Store covered in the fridge, until ready to use. If you won’t be using it within a week or so it’s best to keep it in the freezer.

Beet Dough

This pizza dough gets it’s beautiful colour from beetroot powder. Made in the stand mixer and left to ferment overnight, its a relatively hands off process.

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Servings 4 portions for 10" personal thin crust pizzas

Ingredients

  

• 400 g Unbleached All purpose flour
• 20 g Beetroot powder
• 2 tsps Instant Yeast
• 1 1/2 tsps Salt I use kosher, use 3/4 tsp if you’re using fine sea salt
• 250 mL Water plus a 2 to 3 more tbsps if needed
• Olive oil and oil spray for the tray

Instructions

 

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the water and yeast and whisk well to combine.
• Sift together the beetroot powder, flour and salt then pour into bowl on top of the water.
• Mix on the recommended speed for 10 to 15 minutes till smooth and elastic.
• If the dough is dry while it is mixing, add a some more water a tablespoon at a time allowing it to mix well before adding more.
• In the meantime, spray a sheet tray or a large flat bottomed tupperware container with oil spray.
• When the dough is done, divide the dough into desired amount of portions and round into balls
• Place portioned dough onto oiled tray or container and drizzle top with olive oil to prevent it from getting a skin. If using a tray, cover with plastic wrap and place in the fridge, if using a tupperware container, be sure to snap the cover into place so it's closed properly and refrigerate

Notes

Notes:

I always start with adding the water, more so because it cleans the bowl more nicely than adding the flour first. Start with the lesser amount of water and then add a tablespoon at a time if needed, don’t worry if the dough is a little on the slack side as the overnight fermentation will help with this. It should still however, stick to itself and not your fingers when it’s done.

I made 4 portions that were between 160 to 180g and sufficient to make a pizza about 10 inches in diameter with a thin crust.

Prosciutto & Greens Ackee Flatbread

Chantal

Once all the ingredients are prepped the flatbread comes together in a breeze.

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Servings 4 10" diameter thin crust personal pizzas

Ingredients

  

• 1 Recipe Beet dough left at room temperature for at least 30 minutes
• 1 Recipe Rich Garlic Ackee Cream
• *Marinated Kale & Swiss chard or whichever combination of greens you like
• Low moisture mozzarella cheese shredded
• Raw honey
• Prosciutto
• **Chili infused coconut oil or olive oil
• Flour for counter as needed I like to use a combination of flour and semolina

Instructions

 

• Working with one dough ball at a time. Lightly flour your surface and the top of your dough ball.
• Press dough to flatten it out, leaving a rim if desired.
• Stretch with your hands or if you prefer use the rolling pin to stretch to the desired size.
• Lift dough onto wooden peel that has also been dusted with flour. If you do not have a peel you can use a cardboard circle or a cookie sheet without edges.
• Spread stretched dough with the ackee cream and top with ackee, mozzarella and greens
• Bake in preheated oven on stone for 5 to 8 minutes depending on desired doneness (if you like a little char and extra crisp edges, leave it for longer)
• Remove from oven, cut, drizzle with honey and oil and top with prosciutto
• If your oven can’t hold more than one pizza at a time, repeat to finish the number of flatbreads you’re making.
• Enjoy!

Notes

Notes

*Marinated Greens:

To make the marinated kale and chard Chop and thoroughly wash the greens then spin them out in a salad spinner. Steam them in the microwave, just about 10 to 15 seconds in a microwave safe bowl, covered with a few splashes of water (this is just to soften them a bit, you could also blanch them) Pat the steamed greens dry and season with salt and pepper. Drizzle with oil and toss well to coat. (I love a little tang on my greens and usually use lemon juice. In this case doing so could result in a soggy flatbread so I opted to use some lemon pepper I had made. It’s very easy to do but does require a little patience; zest your lemons before juicing them and leave the zest in a paper bag to dry. Once it’s dry, grind them in a spice/coffee grinder, along with black peppercorns, that’s it! Store in an airtight container)

**We like finishing our flatbreads with a little oil ever since having pizzas with chili oil and honey at The Bear Street Tavern in Banff. This time around I was trying out a new product from a Trinidadian company. They make infused coconut oil. Hubby and I tried the garlic flavour and chili flavour. Both are absolutely delicious, with the smoky flavour of the chili oil winning us over, that one is our favourite of the two. I mistakenly thought it was what’s sometimes called extra virgin coconut oil and so was expecting a strong coconut flavour, but you definitely get the flavour of the garlic and chili more so than anything else.

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