It’s World Pizza Day! 

To celebrate, I am bringing you 2 pizza recipes that will knock your socks off. No matter what kinda pizza person you are, you are guaranteed lots of belly rubs with any pizza topping recipe you choose. 

It’s a weekday and I know we are still trying to get through the week with as much work you can get done before the weekend. Same here! Its Wednesday and I can feel the week coming down on me, can the weekend come any sooner?  With not much time on my hands and wanting to participate on Pizza Day at the same time, is why I opted out of not making my pizza dough and sauce and just focusing on the toppings of choice. 

I know what some of you might be thinking, I used to side-eye people in grocery stores who use store-bought pizza sauces specifically lol.  As a part-time chef and self-proclaimed food connoisseur, I believe there are specific foods that should be made from scratch, but honestly store-bought pizza dough and sauce work just fine, with a delicious result. Can we all take this moment to celebrate my growth? While I still believe in making my sauces, broths, etc. there are still some really good brands you can use with really good results. 

For this recipe, I used Panache’s Stone Baked Original Pizza Crust from Sobeys grocery store & Primo’s Traditional Pizza Sauce in the squeeze bottle. I find that the Pizza Sauce isn’t as tangy with the additional cooking time on the pizza plus your toppings give it the extra flavor kick it needs. And for the pizza dough, it has a fluffy and light interior and if you want very crisp ends, you can bake directly on a baking pan for 12-14 mins on 375 F. You can literally have amazing pizza you can be proud of, on your hands in 30 mins. 

If I am being honest, when pressed for time, I always use store-bought pizza dough and sauce when hosting friends, and when I have private catering events and I always get positive feedback.

 I believe what makes a great pizza is all in the toppings you use. 

Today, I will be sharing my Dutty Pizza recipe & my Beef Suya, Fried Plantain & Capers Pizza recipe.  

What I love about this fusion pizza are the different textures and flavor profiles. The well seasoned slightly spicy beef steaks, the sweetness from the fried plantains, and the crispy, slightly salty capers marry very well together. I used grated Mozzarella and Swiss cheese for this recipe, I find that the sweet & nutty taste of the Swiss cheese, pairs beautifully with the Suya spice in the beef; I recommend grating your cheese as it is of better quality. You can get Suya Spice in any West African/Caribbean grocery store. 

This fusion pizza without showing any preference is the way to go today. 

For how to make the Dutty Pizza, click here for the recipe

Now let’s get to it! 

Tried this recipe? 

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RECIPE CARD

Made this beauty a while ago, still enjoying this deliciousness 😋 1 or maybe 2 a day wont hurt nobody 😁

I have a lot of ways I make my banana bread, my love for banana bread is unending, beyond explanation 😍
This recipe produces a very rich, fluffy and delicious result, almost cake-like. I think this recipe might just be one of my favorites yet.. The texture is 👌💯 you gotta try it and see for urself.

The ingredients used are gluten-free and vegetarian friendly. I honestly make my bread with buckwheat flour, I dont know why but I just prefer it that way, you can definitely switch your flour and milk and use regular sugar if you want.
I added Golden Raisins and Chocolate chips 😍🤤 of cos! You can use whatever topping your heart desires

Its really easy, quick and fun to make. You can refrigerate for a week or freeze for months. My go to snack..Dont judge.

Let’s get Bakin’

Ingredients

• 3 Ripe Bananas
• 3 Eggs (separate the yolks from the whites)
• 1/3 Cup of Honey
• 2 tbsp of Brown Sugar
• 1 1/2 Cup of Buckwheat Flour
• 1 tsp of Baking Powder
• 1/4 tsp of Cream of Tartar (whip with eggs)
• 1 tsp of Vanilla Extract
• 1/4 Cup of Almond Milk
• Golden Raisins
• Chocolate Chips

Method

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Hello Everyone!

Welcome to September! We are already getting to the end of what has been a beautiful and eventful year so far. I am honestly looking forward to Christmas! I think I am ready to see what 2018 holds for me😊. Today’s recipe is one that is so dear to my heart, this is literally my childhood😍💖. I had this for breakfast almost every other Saturday in my home with Freshly baked Agege Bread (local bread). Agege bread is super delicious and verrrryyy soft, and it is definitely not healthy for your waist line; this is one of the many reasons why I was a chubby child growing up (I say chubby to be nice to myself 😀). When I say every other Saturday is because my Mom made it her mission to incorporate beans into my diet once every week, and this fell on Saturdays. So I and my brother were forced to have beans porridge instead of Akara some Saturdays. The beauty of this Akara starts with taking a long 15-20 minutes walk to the Akara seller (she was the best Akara seller I have ever had) down my street and purchasing Akara for the entire family and then stopping by the bakery on my way back home to purchase freshly baked Agege bread; literally the bread is usually still piping hot because I purchased it as it gets out of the oven. We enjoyed this with hot chocolate ☕(shout out to Bournvita tea) and some of my family members will also enjoy the Akara with custard (Pap) (I do not like custard at all); oh the memories☺ Akara is very delicious, soft and fluffy and definitely worth the effort. You can serve for breakfast with bread or as an appetizer with sweet chili sauce, literally whatever your heart desires.

PS: I advise getting step 1 and 2 done the day before or more. Beans can last in the refrigerator for 3-4 days.

Now let’s get to it.

Enjoy!