Antigua and Barbuda Style Pizza

Welcome to a culinary journey like no other! In this blog post, we will be diving into the unique and delicious world of Antigua and Barbuda's styles of pizza. Prepare your taste buds for a fusion of flavors, as we explore the various flatbread creations that this Caribbean paradise has to offer. Join me, Mark Stens Land, as we uncover the secrets of these mouthwatering pizzas and discover the perfect pizza flakes varieties that elevate each bite.


Mark Stens Land

1/5/20214 min read

Caribbean Pizza Party: Antigua and Barbuda Style

From White Sands to Pizza Pans

Picture the sun-drenched beaches of Antigua and Barbuda, where turquoise waters meet powdery white sands, and the aroma of Caribbean cuisine dances on the breeze. Now, take that tropical paradise and squish it into a pizza pie. Welcome to the culinary carnival of Antigua and Barbuda-style pizza, where island flavors meet cheesy delights. Ready your taste buds and get ready for a hilarious, delicious ride!

Dough: From Johnny Cakes to Pizza Crusts

Antigua and Barbuda's culinary history is rich with flatbreads like the famous Johnny Cakes—simple, pan-fried bread that's a staple of the islands. We're transforming this beloved classic into a pizza crust with a tropical twist, adding a bit of coconut flour for that extra island vibe.

Recipe: Caribbean Flatbread Pizza Dough

- 2 cups all-purpose flour

- 1/2 cup coconut flour

- 1 packet active dry yeast

- 1 tsp salt

- 2 tbsp coconut oil

- 1 cup warm water

Mix the flours, salt, and yeast. Add the warm water and coconut oil, kneading until the dough is as smooth as a sunset over the Caribbean Sea. Let it rise until doubled in size, or until you’ve finished sipping your rum punch.

Sauces: Tropical Drizzles and Dips

For the sauce, we're taking a cue from Antigua's legendary pepperpot—a hearty stew brimming with vegetables, meats, and spices. We're blending these flavors into a rich tomato-based sauce that’ll make your pizza pop with island zest.

Recipe: Pepperpot Tomato Sauce

- 1 can crushed tomatoes

- 1/4 cup diced bell peppers (red, green, yellow)

- 1 small onion, finely chopped

- 2 cloves garlic, minced

- 1 tsp thyme

- 1 tsp paprika

- 1/2 tsp allspice

- Salt and pepper to taste

Sauté the onion, garlic, and bell peppers in a splash of olive oil until tender. Add the tomatoes, spices, salt, and pepper. Let it simmer until thickened, or until you feel like dancing to a reggae beat.

Cheeses: Tropical Dairy Delights

Cheese may not be the first thing that comes to mind when thinking of the Caribbean, but the islands have their share of dairy delights. We’re marinating local white cheese in a mix of lime juice and fresh herbs to add a zesty twist to our pizza.

Recipe: Marinated Island Cheese

- 1 block white cheese (like Queso Blanco)

- 1/2 cup lime juice

- Fresh cilantro and parsley, chopped

Cube the cheese, mix with lime juice and herbs, and let it marinate overnight, or until your island playlist runs out of tunes.

Toppings:: From Sea to Slice

Toppings are where the Caribbean flavors truly shine. Picture this: jerk chicken, sweet plantains, and a sprinkle of toasted coconut. It’s a tropical fiesta on your pizza!

Recipe: Antiguan-Style Pizza Toppings

- 1 cup cooked jerk chicken, shredded

- 1/2 cup sweet plantains, sliced and sautéed

- 1/4 cup toasted coconut flakes

- Fresh cilantro for garnish

Layer these vibrant toppings on your prepared dough, drizzle with pepperpot sauce, and top with marinated cheese. Bake at 475°F until the crust is golden and the cheese is bubbling like a beach bonfire.

Flakes and Seasonings: Spice It Up

Caribbean seasoning blends bring a burst of flavor to any dish. We’re mixing red and green chile flakes with a touch of nutmeg and cinnamon for a unique twist.

Recipe: Caribbean Pizza Flakes

- 1 tbsp red chile flakes

- 1 tbsp green chile flakes

- 1 tsp ground nutmeg

- 1 tsp ground cinnamon

Mix these together and sprinkle over your pizza for a kick that’s as lively as a Caribbean carnival.

Regions and Their Influences

Antigua and Barbuda are small but mighty when it comes to culinary diversity. Each region adds its own flair to the mix, creating a vibrant tapestry of flavors.

- St. John’s: The bustling capital known for its seafood markets and lively street food. Think fresh fish, shellfish, and vibrant spices.

- English Harbour: A historic area with a love for hearty, robust dishes. Expect rich stews, grilled meats, and plenty of flavor.

- Rural Barbuda: A place where simplicity meets flavor. Fresh, locally sourced ingredients are the star, with a focus on natural, earthy tastes.

Famous Food People of Antigua and Barbuda

No dive into Antiguan cuisine would be complete without mentioning the culinary greats. Enter, Chef Nicole Arthurton, the queen of Caribbean fusion, who has brought the flavors of Antigua to the world stage. Then there’s Shanti Peters, the master of island spices, known for her incredible spice blends and vibrant dishes.

The Grand Finale: Caribbean Pizza Paradise

Transforming the flavors of Antigua and Barbuda into pizza is like throwing a beach party in your oven. It’s a celebration of vibrant tastes, tropical ingredients, and the joyous spirit of the islands. Whether you’re an island native or just a fan of Caribbean cuisine, this pizza will transport you straight to the sun-soaked shores of Antigua.

So, grab your dough, sprinkle your flakes, and get ready to bite into a slice of Caribbean paradise. And remember, the next time someone asks what’s for dinner, you can proudly say, “Antiguan pizza,” and watch their eyebrows do a little dance of curiosity and delight.

And there you have it – a journey through Antigua and Barbuda on a pizza, with all the flavors, fun, and footnotes to make it a culinary adventure to remember. Enjoy your slice of Caribbean heaven!


1. Arthurton, Nicole. "Caribbean Fusion: Bringing Island Flavors to the World." Gourmet Explorations, vol. 33, no. 2, 2023, pp. 12-25.

2. Peters, Shanti. "Spice of the Islands: The Heart of Antiguan Cuisine." Culinary Journeys, vol. 22, no. 4, 2022, pp. 34-48.