GWJamaica Cook Book

Ingredients

2 cups flour
1⁄2 cup cornmeal
4 tbsp granulated sugar
2 1⁄2 tsp baking powder
1 tsp salt
2 whole eggs
1 cup milk

Frankfurter and baked beans topping:

2 tbsp vegetable oil
2 medium onions; 1 chopped, 1 cut into rings
1 stalk escallion, chopped
2 cloves garlic, minced
1 packet chicken frankfurters, thinly sliced
1 can baked beans
1⁄2 cup tomato ketchup
1⁄2 lb cheddar cheese, shredded
1 large green pepper, sliced in rings
2 small tomatoes, sliced
1 small onion, sliced in rings
1⁄2 cup pineapple, chopped
1 tsp oregano

Preparation

Crust: Lightly grease pizza pan and set aside. Pre-heat oven at 180°C/350°F. To make the batter, combine all dry ingredients and mix for even distribution. Whisk eggs lightly and add milk. Make a well in the centre of the dry ingredients, add the egg mixture and mix lightly. Scrape batter into the pizza pan and bake for 15-20 minutes.

Frankfurter and Baked Beans Topping: Heat vegetable oil. Add chopped onion, escallion, and minced garlic and saute for one minute. Add the sliced frankfurters and cook for two minutes. Mix in the Baked Beans, half the tomato ketchup and allow to heat through.

Pizza Assembly: Brush remaining ketchup over the surface of the pizza crust. Spread on a half of the cheese. Spread on the frankfurters and baked bean mixture evenly. Arrange green pepper rings, sliced tomatoes and onion rings in layers. Add chopped pineapple and top with oregano and grate on remaining cheese. Place pizza in the oven for 1 minute or until the cheese melts.

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