My entry into #worldcuisinepizzaweek 😁😜🤘... I headed off to Jamaica 🇯🇲 for this one! Sweet potato base loaded with slow cooked jerk chicken, coriander, scotch bonnet and bbq jerk sauce with added mozarella, cheddar and fior di latte 😋 absolutely a-mazing!! I would have added deep fried plantain slices on top if I lived in a City where it was accessible, but I live in Mid Wales... so no chance! 🤣👎Thanks for organising this Tim @scratchmadepizza ... it got me to think of new things to load up my dough with 👍😁👌
The dough was a 67%💧, 3% salt batch made with Caputo Nuvola flour which was left covered at RT for 7 hours before balling up an hour before use 😁👍
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