Saltfish Buljol Pizza may not be my original idea, but this version here is entirely my own, and I’ll admit, I’m very pleased with how it came together. A few years back, I noticed a pizza shop in Trinidad making their own Saltfish Buljol Pizza, and judging from the reaction online, people were absolutely loving it. Their take, however, leaned heavily on cheese, and personally, I thought that would take away from what makes a proper Saltfish Buljol so unique.
For this recipe, I wanted the bright flavors of the saltfish, fresh herbs, citrus, and peppers to remain the focus, instead of hiding everything under a blanket of melted cheese. To save time, I used store-bought pizza dough, and if you decide to do the same, I highly recommend allowing it to come up to room temperature before stretching. Skip the rolling pin as well; your hands will do a much better job preserving the texture of the dough. You will need some extra flour (not mentioned in the ingredients list) for dusting the dough to work with.
If you enjoy Caribbean flavors and you’re looking for something a little different from the usual homemade pizza night, this Saltfish Buljol Pizza brings together familiar island flavors in a way that’s simple, exciting, and incredibly satisfying.
Ingredient Guide
Salted Cod Gives the pizza its signature savory flavor and forms the foundation of the traditional buljol topping.
Scallions Adds freshness and a mild onion flavor without overpowering the delicate saltfish.
Bird’s Eye Pepper Brings optional heat and a bright Caribbean pepper flavor for those who enjoy spice.
Sweet Bell Peppers Adds crunch, sweetness and color while balancing the saltiness of the fish.
Black Pepper Provides mild background heat and helps round out the overall flavor profile.
Tomato Adds moisture, freshness and acidity which is essential in a proper buljol.
Parsley Brightens the entire topping mixture and adds freshness throughout.
Shallot Gives the flavor profile of both onion and garlic while remaining delicate enough not to dominate.
Lemon Juice Essential for bringing acidity and helping all the fresh ingredients come together.
Pizza Dough Creates the base and allows the Caribbean flavors to transform into something fun and unexpected.
Corn Meal Prevents sticking while helping create texture underneath the crust.
Olive Oil Adds richness both before and after baking while enhancing the finished flavor.
Shopping Made Easy
• Most grocery stores now carry prepared salted cod in the seafood section, though Caribbean markets usually offer better options.
• Store-bought pizza dough saves a lot of prep time and works beautifully for recipes like this.
• If salted cod is unavailable, salted pollock or Alaskan salted fish are excellent alternatives.
• Fresh scallions, parsley and bell peppers are essential here, so try not to substitute dried alternatives.
• Bird’s Eye peppers can usually be found in Caribbean or Asian grocery stores if you enjoy extra heat.
Cooking Notes From The Kitchen
• Always check salted fish carefully for bones, even when the package says boneless.
• Avoid using a rolling pin when stretching pizza dough as it forces out valuable air pockets.
• There will usually be enough residual salt left in the fish after preparing it, so avoid adding extra salt.
• Rotating frequently in a wood fired oven is critical since intense heat can cause uneven cooking very quickly.
• The olive oil drizzle after baking helps bring the fresh buljol topping back to life while adding beautiful richness.
• If using a conventional oven, a pizza stone helps replicate the intense heat of a wood fired oven.
Unforgettable Saltfish Buljol Pizza
Ingredients
- 1/3 lb prepared salted cod prepared and flaked
- 2 scallions chopped
- 1 Bird’s Eye pepper optional
- 1 cup sweet bell peppers diced
- 1/2 tablespoon black pepper
- 1 large tomato seeded and diced
- 1 1/2 tablespoons parsley chopped
- 1 large shallot thinly sliced
- 1/2 lemon juiced
- Pizza dough store bought
- 1/4 cup corn meal
- 1/4 cup olive oil divided
Instructions
- Prepare the salted cod by either soaking overnight in water, soaking in boiling water for 20 minutes, or boiling for 5 to 7 minutes.
- Rinse the fish, squeeze dry, then shred or flake into small pieces.
- Check carefully for bones and remove any you find. Years ago I had a painful experience that saw me have to go to the emergency room with a bone logged in my throat.
- Place the shredded salted fish into a large bowl.
- Add the tomato, scallion, shallot, parsley, black pepper, bird's eye pepper, and diced bell peppers.
- Add the lemon juice and mix well to combine everything evenly.
- Do not add additional salt as there will still be residual salt from the cured fish.
- Preheat your wood fired oven.
- If using a conventional (kitchen) oven, preheat to 500°F and heat a pizza stone or baking tray.
- Dust your pizza peel with the corn meal.
- Stretch the dough gently by hand and place it onto the prepared peel.
- Top generously with the Saltfish Buljol mixture.
- Drizzle over half of the olive oil.
- Slide the pizza into the oven.
- If using a wood fired oven, rotate every 20 to 30 seconds to prevent uneven burning.
- Bake for 3 to 5 minutes in a wood fired oven.
- If baking in a conventional oven, bake for 10 to 14 minutes until the crust is golden and cooked through.
- Remove from the oven.
- Drizzle on the remaining olive oil immediately.
- Dust with grated parmesan if desired.
- Serve with Chadon Beni Garlic Sauce or drizzle with Habanero Hot Honey.
