Trini Herb Crust Pizza

Welcome back. Yesterday I started talking about Pizza and how we Trinidadians came to enjoy this meal and has crowned it as one of our official liming foods. So today I continue with another of our homemade Pizza recipes that my wife has mastered. Of course I had to leave the best for last. Trini herb crust pizza is not your ordinary run off the mill herb crust pizza; it has our local herbs that gives it the trini seal of approval (the only herb crust I know with chadon beniin it). Too besides, what kind of cook would I be if I didn’t trinistyle it up a bit?Anyhow, this is my favourite crust because it is so light and crispy. I feel I could eat a whole one by myself with all the toppings smothered, close to drowning, in lots of cheese. Yes! it tastes that great and no! I’m not greedy :) When you make it you’ll see what I mean; actually you will taste what I mean. We topped this pizza with lots of toppings and slices of salami but you can use any toppings you like. So enjoy trini herb crust pizza and tell them where you learnt it; right here with love from Trinidad & Tobago. Enjoy! 

Trini Herb Crust Pizza

TRINI HERB CRUST PIZZA

 

2 tbsp. (1 envelope) yeast
1 1/2 cups water
4 cups flour
1 tsp. salt
2 leaves chadon beni, finely chopped
1/2 tsp. thyme, finely chopped
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chive, finely chopped
1/2 tsp. parsley
1/4 cup oil (olive or coconut oil)

 


Sift the flour, add the herbs and the yeast.
Mix the oil and water together and stir the liquid into the flour.
Stir to a smooth dough.
Knead the dough and allow it to rest for about 15 minutes.

Divide into two and roll out into 28″ circles.
Rest the dough into 35″ pizza pans or in our case a tawah.
Dough is ready for the sauce and toppings.
Spread the sauce evenly over the dough. *
Add the various toppings of your choice. Here we added chopped onions,
sweet peppers, tomatoes, corn, pimento and salami.
Sprinkle cheese, lots of cheese, and bake for 25-30 minutes
in a preheated oven at 230 degrees, or until golden brown.
The trini herb crust Pizza is baked and ready.
Slice and serve with a nice glass of Mauby.
* Refer to the trini wholewheat pizza recipe for a quick homemade sauce recipe.

Well that’s it for another piping hot post; see you tomorrow for another of our favourite soup recipes. Believe you me you are really going to like this one. Until then, bye!

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5 Responses to Trini Herb Crust Pizza

  1. Becky October 16, 2008 at 7:25 pm #

    What kind of cheese are you using?
    Here in USA Mozerella is the norm,i’m thinking you’re using the yellow cheese from Trinidad that i can’t get here.

  2. simplytrinicooking.com October 16, 2008 at 10:55 pm #

    “The yellow cheese from Trinidad” I like how you say that. The cheese that we have in abundance here is Cheddar cheese so that is what I use but you could use any type of your choice; lots of it!

  3. Becky October 17, 2008 at 1:29 am #

    We have cheddar cheese,but it still don’t taste the same like cheese from Trinidad that i grew up with. That’s why i think of it as Trini cheese lol : )

  4. Becky October 17, 2008 at 1:47 am #

    Ok i did a little research and heres what i came up with.

    It seem like i’m not the only person that think of cheese from Trinidad as “Trini cheese”

    Look at http://www.everythingtrini.com/commerce/product.php?productid=492&cat=0&page=1

    And a little more research suggest that Trinidad cheddar might be New Zealand Cheddar Cheese….hmmmmmmm……wonder if knowing this i can go to a specialty food store and get some New Zealand cheddar and see if its the same. I have to check that out. I really miss this cheese i grew up with….can you tell??

  5. simplytrinicooking.com October 18, 2008 at 1:00 am #

    Becky don’t believe everything you see on a website. The cheddar cheese we get is from New Zealand I just checked the cheese I have in my fridge. So my best bet is to look for New Zealand next time you shop….you really miss the cheese!

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