For those days when you can’t decide between plantain and pizza, why not try both in the form of a plantain pizza? Well it’s really not a pizza since the base isn’t a proper dough. But it looks like one, so well, jokes on you. Or me. Or whoever.
One thing I would have done a little differently in my recipe – which I correct for in the details of the recipe below – is cook the plantain only half way before putting the toppings, instead of cooking it almost completely. I think it would make for a better recipe. Try it and let me know. Also, I kind of wonder whether I should have put the eggs in the “dough”. The finished product was very light and fluffy, which was good. But next time I’ll do without the eggs and see how it turns out. Maybe it will be more like a thin crust pizza? Who knows? Enjoy the recipe anyway and let me know what you think of the moderation!
- 2 large ripe plantains
- 1 small sized egg
- pinch of salt
- Oil to coat oven pan
- Bell peppers
- Crushed chilli peppers
- Preheat oven at 350F
- Peel the plantain and put in a food processor and puree until it forms clumps
- Add egg and salt to the plantain and puree until it forms a smooth paste
- Coat an oven safe dish with a few drops of oil and add plantain, spreading it evenly in the pan
- Place in oven and bake for 15-20 minutes - it won't be fully cooked yet but it should be half way done.
- Prepare toppings by slicing/dicing and coat plantain with choice toppings
- Place back in oven and bake for additional 15 minutes or until fully cooked through
- To make vegetarian or for a healthier meal, eliminate the meat and eggs