This is how I spent Shrove Tuesday, burying my face in this plate of the fluffiest, richest pancakes you’ll ever have. I am a lover of pancakes and I’ll use just about anything and turn it into a pancake. Have you tried plantain pancakes? I […]
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This pizza recipe was inspired by Cajun Dirty Rice. This is one recipe I would love to share on this blog sometime in the future. You know that simple, inexpensive, and fast recipe that is your go-to; you know it, Bangs! every time you make it, […]
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.
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!
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Beef Suya, Fried Plantain & Capers Pizza
By: Princess Oroma
- Baked Pizza Dough (store-bought)
- 1/2 Cup Pizza Sauce
- 1/4 Cup of Fried Plantains (diced)
- 0.5 oz Fried Capers
- 0.5-1 lbs Beef Steak.
- 4 tbsp Suya Powder Spice
- 1 Seasoning cube
- Kosher Salt (add to preference)
- Olive Oil
- Fresh Basil Leaves
- 1 Cup Grated Mozzarella Cheese
- 1/2 Cup Grated Swiss Cheese
- Step 1 Wash, clean & slice beef steak, use part of beef that is quick to cook. Season with Suya spice, salt, 2 tbsp olive oil & seasoning cube. Allow to marinate. Dice and fry plantain, fry capers and set aside.
- Step 2 Preheat oven to 375 F. In a non-stick pan, add 2 tbsp of olive oil on medium heat. Sauté beef slices for 4-6 mins or until cooked, reserve oil drips from pan.
- Step 3 Line pan with parchment paper and assemble the pizza. Top Pizza dough with sauce, half mozzarella & swiss cheese, beef steaks, plantain, capers, and fresh basil leaves. Top basil leaves with reserved oil drippings from the beef steaks. Top with remaining cheese and bake for 10- 11 mins and for crispy ends for 12-14 mins.
Peppersoup is probably the easiest go-to meal I make, I have pepper soup at least once every other week. Other than the fact that it tastes amazing, it requires minimal effort, has great medicinal benefits, and is wonderful for weight loss/management. If you are not […]
Summer Summer Summer Time 🎶Nothing screams summer like corn! Its almost corn season and I am all over it👍 Want something light, creamy and delicious for dinner? Wanna impress your guests at your next dinner party?Try out my Corn Coulis recipe. I served it with […]
Gluten Free Protein Packed Pancakes? Yes Please! 🙋
Who knew Beans Pancakes could look and taste this good 😃
I am in love with this recipe and it has gradually become one of my favorite breakfast meal 😋😍
Try out my uberlicious Fluffy Beans Pancakes 🥞 with these simple readily available ingredients. Let me know if you try this recipe and how it turned out; I have a recipe video as well, check it out!
- 2 Cups of Peeled Black Eyed Beans
- 1 cup of Milk (dry measuring cup)
- 2 tsp of Vanilla Extract
- 2 tsp of Baking Powder
- 2 Eggs
- 1/4 cup of Sugar
- 1/2 tsp Kosher Salt
- 1 tbsp of Olive Oil
- Mix all ingredients in a blender.
- Transfer in a mixing bowl and whisk for 1-2 minutes to incorporate air into batter.
- In a frying pan, heat pan on medium low heat. The pan is ready when you splatter a little water on the pan and the water dances around the pan and evaporates.
- Add 2 tbsp of vegetable or canola oil. Once oil is hot, use a ladle or cooking spoon and scoop your batter into pan. Pancake is ready to flip once the edges are dry and bubbles start to appear and pop on the top surface of the pancake. Flip and cook for an additional 1-2 minutes or until lightly browned. Repeat process with rest of batter.
- Your food is ready! Serve with fruits, butter and/or syrup
Pork Chow Mein
- 700g of Pork stir fry strips
- 450g of Dry Chow Mein Noodles
- 2 Green Bell Peppers (deseeded and sliced)
- 1 Large Carrot (cleaned and sliced thinly)
- 5-6 Scallions (sliced)
- Chili & Garlic Paste (store bought)
- 2 tbsp of Mirin
- 2 tbsp of Dark Soy Sauce
- 2 tbsp of Soy Sauce
- ¼ Cup of Hoisin Sauce (dry measuring cup)
- 2 tbsp of Brown sugar
- 1 tbsp of Sriracha (optional)
- 2 tbsp of Sesame Oil
- 4 tbsp of Vegetable Oil
- Sesame seeds ( for garnish)
- Step 1 In a big pot bring water to a boil. Place noodles in a bowl and add boiled water, separate the noodle strands with a wooden spoon or tongs. Allow noodles to sit in hot water for 3-5 minutes or until tender. Drain and rinse in the sieve with running water until cold. Place in a dry bowl and toss with sesame oil and set aside.
- Step 2 In a small bowl, combine properly your brown sugar, mirin, soy sauce, dark soy sauce and hoisin sauce. Set aside.
- Step 3 In a large Wok, heat 2 tbsp of oil on medium high heat and stir fry pork meat in batches for 3-4 minutes or until browned. Drain out any liquid and set meat aside.
- Step 4 In a clean large Wok, heat 2 tbsp of oil on medium high heat add your scallions and carrots and stir fry for 2-4 minutes. Add your bell peppers, chili and garlic paste, sriracha, mixed sauce and stir fry for an additional 2-4 minutes. Add your pork meat with noodles, properly combine together and stir fry for an additional 2-3 minutes.
- Step 5 Your food is ready! Top with sesame seeds