Bequia Easter Regatta 2008 - Caribbean Compass

PIZZA
by Ross Mavis
It was an unexpected treat for me, and no doubt countless others. When staying
on the magical island of Bequia a while back, we enjoyed a lobster pizza from Mac’s
Pizzeria on the shore of Admiralty Bay.
When Pizza Pie arrived on the North American commercial scene some 50 years
ago, few people realized how popular this fast food would become. Its quick acceptance
by all ages soon brought large food companies like Kraft to develop lackluster
pizza mixes in a box. An envelope of baking ingredients for the crust, a can of
tomato and herb sauce and small packet of Parmesan cheese enticed many families
to try this “new” exotic Italian food. Some families were satisfied with the less than
perfect results, but many were disappointed.
The first pizza franchise restaurants were formed and soon flourished. Many independents
sprang up as well and continue even today in a society where chain ownership
and branding dominate.
The thin but crispy crust of good pizza, with a sauce and topping of your own
choosing and lots of melted grated Mozzarella cheese, is difficult to beat for an outof-hand
meal. The ability to add or delete the myriad toppings available, and the
choice of your own specially formulated tomato-based sauce or simple herb-infused
oil allows complete customization.
Good pizza was not new to my wife and me ever since she was given a recipe for
fantastic pizza dough. While sailing in the Caribbean in the early 1970s after cruising
through Europe and crossing the Atlantic in a 29-foot Scampi sloop, a Swedish
design, my wife Willa encountered this excellent pizza dough recipe.
“In Turks and Caicos we met a Canadian couple from a mining town in Ontario,”
Willa says. “They were sailing a concrete ketch and we spent a few days anchored
next to them. She was Italian and we all loved good food. We had a gas oven, fairly
uncommon then, and they had a great recipe for pizza dough. Between us we mustered
up some tasty topping ingredients.”
The friendship became instantaneous when our sloop’s small oven turned out
many little pizzas. To this day the pizza dough recipe is dutifully kept in Willa’s
cruising cookbook and referred to regularly when authentic thin-crust pizza is
wanted. It’s a real snap to make and rises wonderfully in the warmth and humidity
of the Caribbean.
We’re pleased to share this superb recipe with other cruisers and encourage you
to make delicious pizza from this 40-year-old cruising recipe.
Caribbean Pizza Dough
1/4 Cup lukewarm water
1 teaspoon sugar
1 envelope dry yeast
1/4 Cup milk
1/4 Cup hot water
3/4 teaspoon salt
3 Tablespoons cooking oil
2 1/4 Cups sifted all-purpose flour
Measure lukewarm water into a medium bowl, add sugar and stir until dissolved.
Sprinkle yeast onto water and let stand for about 10 minutes. Stir well. Combine
milk and hot water and stir into yeast mixture. Add salt and flour, mixing until thick
and sticky. Turn out dough onto a lightly floured board and knead until dough is
smooth and elastic.
Put dough into a large bowl oiled with the cooking oil. Roll dough around to coat
lightly with oil and let rise in a warm place until double in size, about 45 minutes.
Cut risen dough in two and pat each portion onto a 14-inch pizza pan. Top with your
favorite tomato pizza sauce, onions, olives, green peppers and mushrooms. Add any
sausage, salami, pepperoni, hamburger or bacon to your liking. We have even had
great results using sliced wieners. Shredded lobster or crab also makes an incredible
seafood pizza à la Mac’s.
Cover toppings with lots of grated mozzarella cheese.
Bake in hot oven until crust is nicely browned and cheese is bubbling.
It’s even almost as good on shore.
Basil’s Bar
Mustique
Visitors to Mustique are invited to:
BASIL’S BAR AND RESTAURANT: Basil’s Bar in Mustique was named one of the
World’s Ten Best Bars in 1987 by Newsweek magazine and today lives up to that tradition.
Recently renovated the new face of Basil’s Bar in Mustique is all that and more
offering the freshest seafood, steaks and pastas for dinner. Terrific lunches and breakfasts.
Now equipped with WIFI you can enjoy sunset cocktails and catch up on the web.
Basil’s Bar is home and originator of the Mustique Blues Festival, January 21 - February
4, 2009. Breakfast service begins at 8:00 AM, Lunch is served 11:00 AM - 6 PM,
Dinner at 7:30 until late. Come to Basil’s for Cocktails anytime and plan to attend the
Wednesday night Jump up and BBQ. Call 784-488-8350 or VHF 68.
BASIL’S BOUTIQUE Fabrics as bright as the sea and as light as air... perfect for
island joy. Elegant island evening and playful day wear. For women, men and children,
plus lots of T-shirts to take home. Basil’s Boutique also offers silver and gemstone jewelry.
BASIL’S GREAT GENERAL STORE: There is nothing general about Basil’s
Great General Store - stocked with fine French wines, cheeses from Europe,
sauces and gourmet jams. Imported cigars. Fine foods in Paradise. Call 784-488-8407
ACROSS FOREVER: Imagine, decorating your home with Antiques from Bali and
India - contemporary pieces and fabulous lighting. Across Forever has
a magnificent collection of furniture and home accessories from Asia.
Shipping is easily and efficiently arranged. Call 784-488-8407
Visitors to St Vincent are invited to:
BASIL’S BAR: In St Vincent - near the port of Kingstown is an 18th century cobblestone
building where you may find Basil’s Restaurant and Bar. Air conditioned,
you will enjoy cocktails most delightful, the staff most welcoming and the meals, some
of the best on the island. Call 784-457-2713
Visit Basil’s in Mustique or St. Vincent
www.basilsbar.com basils@caribsurf.com
WE SHIP AROUND THE WORLD!
APRIL 2008 CARIBBEAN COMPASS PAGE 45