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Pizza goes to Africa!

April 13, 2009

One of my FAVORITE recipes combines an array of seemingly incongruous ingredients to make a surprisingly delicious stew.  I could eat it for ages: African Pineapple Peanut Stew.  Sounds, hmm, unique, eh?  Trust, readers, trust.

You may stop reading this post now and immediately go to this website and feel fully satisfied that my blog has provided you with yet another astoundingly impressive recipe (now that was cocky, wasn’t it?  I was only kidding.  Yeah, sometimes I have to explain my humor.  I guess that means I’m not very funny to begin with).

The aforementioned stew recipe contains one of the most vile ingredients known to the Omnivore: Kale.

I happen to find this super-curly veggie to be delightful.  The ‘vore affectionally calls kale “the weeds.”  I’m not giving up hope, though.  I mean, he’s eating vegan sausages these days.  That’s more out there than kale is.

So, if you will, let me go off on a tangent.  Let us discuss Pizza.

Okay, that wasn’t exactly a tangent.  Chili would be a better tangental discussion.  This is a tangent:

and stew and pizza are not even that closely related.  At least now we all fully understand the meaning of the word tangent. Seriously, don’t misuse that term ever again.  I’ll send the Omnivore to get you.  And he eats meat.  Rawr.

So, pizza is the ULTIMATE customizable dinner fare.  This works well for our blended family.

You stake out your portion of the pie and top as you please.   You carefully bisect (amn’t I just full of math terms today?) the grand finale and voila, each person enjoys their own creation.

That’s why I’m combing African Pineapple Peanut Stew with pizza.  With minimal adaptions, the Omnivore can have a fulfilling meal while totally avoiding the weeds.  And this is convenient for me, as the chef, because his side will consist of *ahem* leftover ingredients from previous meals and I’ll really only have to put efforts into my blog-worthy half.


No forkin’ and knifin’ needed for this pizza.  She’s a sturdy one!

Peanut Butter Sauce (enough for 1 pie)

Scant 1/2 cup pineapple juice, warmed in the microwave for 20 seconds + 4 T peanut butter.  Whisk to combine and refrigerate while preparing kale topping.  This makes it easier to spread across the dough.

Kale-Pineapple Topping (enough for 1 pie)

1/2 onion
2 cloves minced garlic
4 leaves of kale (about 3 cups)
1/2 cup pineapple chunks, cut in half and reserved

Saute onion and garlic clove with nonstick cooking spray. Add kale at the end, tossing until bright green in color and wilted.

Basic Pizza Dough (modified from Brown Eyed Baker, originally Baking Illustrated)

1/4 cup warm water (about 110°)
1 heaping tsp instant yeast
1/2 cups water, at room temperature
1 tbsp. extra-virgin olive oil
4 cups (22 oz.) bread flour, plus more for dusting
3/4 tsp. salt
olive oil or non-stick cooking spray for greasing the bowl

Sprinkle in the yeast with warm water and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.

Place the bread flour and salt in the bowl of a stand mixer and briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a dough forms.  It will be sticky.  Add remaining AP flour to form an elastic dough, kneading for 5-7 minutes.  Let rise until doubled in size, about 1 ½ to 2 hours.  Press the dough to deflate it.

To bake, place a pizza stone in the lower third of the oven.  Preheat the oven to 500° for 30 minutes prior to bake-time.  Turn the dough out onto a lightly floured work surface.  Form the dough into a ball and let the dough relax for at least 10 minutes but no more than 30 minutes.

Shape the dough and transfer to a pizza peel dusted  cornmeal.

Assemble pizza by placing all but 2-4T of sauce on dough.  Add kale topping and dot with reserved pineapple.  Drizzle reserved peanut butter sauce over pizza.

imgp2213Stop looking at the Omnivore’s half of the pizza.  Focus on the weeds!

Slide the dough onto the pizza stone.  Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes.  Dash with hotsauce when coming out of the oven.

This is the best pizza I have ever eaten in my life.  Seriously.


10 Comments leave one →
  1. April 13, 2009 10:08 am

    this looks amazing! I love the pinapple mixed with peanut butter.

  2. April 13, 2009 10:41 am

    Looks fabulous! I love thai pizza with peanut sauce, so this is kind of one degree of separation from that. I’ll have to give it a try!

  3. April 13, 2009 3:21 pm

    I love the idea of playing with different toppings on pizza, but everytime I make pizza, I always find myself not wanting to give up on my tried and true favorites. I’m adding this to my list of of pizzas that I’d looooove to make one day, but unfortunately never will, lol.

  4. April 13, 2009 5:34 pm

    Oops – sorry, I was logged in under my hubby’s account above. You can delete it if you’d like.

    I was saying, I think the combination of peanut butter and pineapple is really interesting and I bet it’s tasty – sort of a play on the sweetness of jelly with peanut butter. We like splitting our pizzas in two as well, so we can each enjoy our own favorite toppings.

  5. April 14, 2009 8:39 am

    Oh wow – the flavor combo sounds out of this world and I’m so curious to try this at home!

  6. lee malerich permalink
    April 14, 2009 11:50 am

    tangent to the discussion, have you thought about quiche as a candidate for the ultimate customizable dish?


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