admin

Tired of waiting for your pizza to be delivered? Or pizza place closed? Then why not make your very own delicious pizza at home!? It’s easy!

Homemade Pizza Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

• 1 and 1/2 cup flour
• 3/4 teaspoon yeast
• 3/4 teaspoon sugar
• 2/3 cup warm water (110 F or 43 C)
• 1 tablespoon olive oil 
• 1/2 teaspoon salt

Directions

It’s important to have the right warm water temperature as listed on ingredients so that yeast can “activate”. Else the dough will have trouble rising.

Mix warm water, yeast, sugar and salt and stir a bit. Then add 1 cup flour at a time while mixing until all flour is mixed in. Eventually knead the dough until the dough is stretchable without tearing. It is easier to mix it in a dough mixer (machine) but by hand will also work with the benefit of exercising our hands (in the process of kneading the dough).

• 

• 

Then make a round dough, put it in a greased bowl, cover it either with glad wrap or towel and let it sit for 30 mins. The dough should double in size by now. If planning to make the dough much later, put it in fridge and can be cooked the next day. The fridge makes the dough rise much slower, so perfect for delaying the rise until it is ready to be made.

Once the dough has doubled in size, make a crust to cover a greased pizza plate. Either round or rectangle, it don’t matter.

• 

• 

Filling

Then for topping or filling, we can add literally anything. But not raw meat as it may not cook fully. To begin with coat the pizza crust with some kind of sauce. In this case Prego sauce is used. But you can use your own if not available. Spread presto sauce on the crust base. Then sprinkle some cheese. Then add precooked meat like salami, pepperoni, or even sliced sausages. Anything you wish such as mushrooms, pineapple, inions and diced tomatoes. And finally spread even more cheese.

• 

• 

• 

Baking

Preheat oven to 400°F or 204°C. Place pizza to very bottom of oven for 5 minutes to make the crust cook faster and resulting in crispy crust (Can also cook the crust without toppings in oven for 5 min before adding the toppings). Then shift pizza to medium or top position for another 6 – 8 mins. Check the cheese. When it is melted enough, the pizza should be done!

• 

• 

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	120 kcal
Fat	5.2 g
Saturated Fat	1.4 g
Carbohydrates	41 g
Protein	17.9 g
Sodium	10417.7 mg
Cholesterol	36.2 mg

Lamb Pot Roast Recipe is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Making lamb pot roast is easy! It takes about 1/2 an hour altogether to cook. Pot Roast Lamb Recipe Chop up some lamb into desired pieces. Heat up pot, add a bit of oil as lamb is already oily then  add lamb into the pot. There should be a bit of water in the pot which comes along when lamb is washed. Since there is little water, occasionally check and stir as it could burn up real fast! (Then you will have burned lamb, not pot roasted lamb 😛 Your guests will be slightly amused. 😛  ) The idea here is to cook the lamb so when it is almost dry, add just a tiny bit of water so that it doesn’t burn. And keep stirring so the meat on the bottom does not burn and stick. Close lid and wait a few mins. When lamb is almost cooked, add some pounded garlic, chillies, salt, and paprika to taste. Paprika is just to make it look red. So add desired amount. Add some dark or light soy sauce to taste as well. Give it a few more minutes, it should be cooked. Obviously taste the lamb to ensure it is cooked. Once cooked, turn off stove and chop up some inions  add and even add some cilantro if you like. That’s it! Serve with a smile will make it even more delicious!

Helpful Tips

• Taste and adjust the seasoning before serving.
• Use enough cooking time for the main ingredient to reach the right texture.
• Serve with rice, vegetables, or another simple side to round out the meal.

FAQ

Can I make this ahead?
Yes. Many savory dishes hold up well and can be reheated or served later.

How should I serve it?
Serve it with a simple side that matches the style of the dish.

Can I adjust the seasoning?
Yes. Taste near the end and adjust salt, spice, or acidity to suit your preference.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	84 kcal
Fat	3.9 g
Saturated Fat	1.2 g
Carbohydrates	21.2 g
Protein	7.8 g
Sodium	9927.7 mg
Cholesterol	20.4 mg

Fiji Recipe Upgrade

Curry crab, or suruwa kekra, is a Fiji-style seafood curry with strong search potential and natural links to the site's crab and curry recipes. The upgraded page gives readers clearer steps and stronger related recipe paths.

By Pacific Island Recipe · Updated April 24, 2026

Start here

Curry crab, or suruwa kekra, is a Fiji-style seafood curry with strong search potential and natural links to the site's crab and curry recipes. The upgraded page gives readers clearer steps and stronger related recipe paths.

Try next:

Fiji Coconut Crab Curry RecipeMake fiji coconut crab curry with Fiji-style ingredients, clear steps, helpful tips, and nutrition facts for a practical island recipe page.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• A few crabs, cleaned and cut into pieces
• Sliced onions
• Sliced tomatoes
• Garlic
• Chili
• Cooking oil
• Salt
• Cilantro
• Curry powder
• Masala
• Indian spices
• Water as needed

Steps

1. Clean the crabs and cut them into pieces.
2. Heat cooking oil in a pot and add the Indian spices, onions, tomatoes, salt, garlic, and chili.
3. Stir the mixture until it is deeply cooked and fragrant, taking care not to burn the spices.
4. Add about 2 cups of water to stop the mixture from burning, then add the crab pieces.
5. Bring to a boil, add more water if needed, and keep stirring occasionally.
6. Cook for about 10 to 15 minutes until the crab is done.
7. Finish with cilantro and serve with rice, cassava, or dalo.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Read the full method once before cooking so the timing and texture make sense.
• Taste and adjust salt, acidity, coconut richness, or heat near the end instead of at the start.
• Serve the dish while the main texture is still at its best, especially for seafood, greens, and coconut sauces.

Substitutions and variations

• Use the closest fresh local ingredient when the exact island ingredient is difficult to find.
• Coconut milk can usually be made richer with coconut cream or lighter with a little water.
• Keep chilli optional when cooking for a mixed table, then serve extra heat on the side.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Rourou Recipe (Taro Leaves in Coconut Cream)

Make rourou with taro leaves, coconut cream, onion, and simple seasonings for a creamy Fiji-style side dish or light island meal.

View recipe

FAQ

Can I make this recipe ahead?

You can usually prep the ingredients ahead, but the final cooking or dressing step is best done close to serving.

What should I serve with it?

Rice, root crops, coconut sides, seafood, salads, or another Pacific recipe from the cluster links all work well.

Can I adjust the coconut flavor?

Yes. Use coconut cream for a richer finish or a lighter coconut milk when you want the dish less heavy.

About This Version

This page was selected for a revenue upgrade because Search Console already showed reader demand, so the layout now gives visitors a stronger recipe path and better links into related Pacific dishes.

More Fiji Curry And Crab Recipes

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

Fiji Coconut Crab Curry Recipe

Make fiji coconut crab curry with Fiji-style ingredients, clear steps, helpful tips, and nutrition facts for a practical island recipe page.

View recipe

Chicken Curry (The Pacific Way)

Make chicken curry with coconut milk, garlic, ginger, and warming spices. A simple Pacific-style curry recipe that works well for family meals and eas.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	225 kcal
Fat	9 g
Saturated Fat	3.3 g
Carbohydrates	48.7 g
Protein	19.3 g
Sodium	10182.8 mg
Cholesterol	20.2 mg

Fiji Recipe Upgrade

Rourou is a rich taro leaf dish cooked down with coconut cream until the leaves turn silky and tender. This version keeps the ingredient list simple and gives you a practical home method for a Fiji-style side or light main.

By Pacific Island Recipe · Updated April 21, 2026

Start here

Rourou is a rich taro leaf dish cooked down with coconut cream until the leaves turn silky and tender. This version keeps the ingredient list simple and gives you a practical home method for a Fiji-style side or light main.

Try next:

Kokoda Recipe (Fijian Marinated Fish)Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.How to Make a Lovo at HomeLearn how to make a lovo at home with meat, root crops, leaves, and hot stones in a traditional Fiji earth-oven cooking method.What Is Taro Root? Uses, Flavor, and Pacific Island CookingLearn what taro root is, how it tastes, how it is cooked, and why it matters in Pacific Island food, from staple meals to traditional dishes.

Want more Pacific recipes?

Subscribe for new island dishes, desserts, and weeknight ideas as they publish.

Get island recipes by email

New Pacific recipes, island desserts, and practical home-cooking ideas straight to your inbox.

Email Address

Subscribe

Ingredients

• 2 packed bowls young taro leaves, washed and finely chopped
• 1 cup coconut cream
• 1 small onion, finely chopped
• 1 teaspoon chopped garlic
• Salt, to taste
• 1 small tomato, chopped (optional)
• 1 chopped chilli (optional)
• 1/2 cup canned meat or cooked corned beef (optional)

Steps

1. Wash the taro leaves well, remove any tough stems, and chop the leaves finely.
2. Place a pot over medium heat and cook the onion and garlic with a small splash of water or oil until softened.
3. Add the chopped taro leaves and stir until they begin to wilt down.
4. Pour in the coconut cream, season lightly with salt, and add the tomato, chilli, or canned meat if you are using them.
5. Reduce the heat and simmer gently, stirring from time to time, until the leaves are fully tender and the mixture is thick and creamy.
6. Taste, adjust the seasoning, and serve warm with rice, fish, or roast root crops.

Nutrition

This page includes a per-serving nutrition table below the main content so readers can scan calories, macros, and key nutrition details without leaving the recipe.

Tips And Substitutions

Helpful tips

• Cook the taro leaves until completely tender so the finished dish tastes mellow and creamy.
• If you want a thicker finish, simmer uncovered for the last few minutes.
• For a lighter version, use a mix of coconut cream and thin coconut milk.

Substitutions and variations

• Use spinach only if taro leaves are unavailable, but expect a milder flavor and softer texture.
• Corned beef or canned meat can turn rourou into a fuller meal.
• Fresh chilli is optional, so leave it out for a gentler family-style pot.

Serve It With

These recipes pair naturally with this page and give readers a better path into the rest of the archive.

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

How to Make a Lovo at Home

Learn how to make a lovo at home with meat, root crops, leaves, and hot stones in a traditional Fiji earth-oven cooking method.

View recipe

FAQ

Can I make rourou without meat?

Yes. The coconut cream and taro leaves alone make a traditional and satisfying vegetarian version.

How do I know the taro leaves are done?

The leaves should be fully softened and the coconut mixture should look creamy rather than watery.

What goes well with rourou?

Serve it with rice, baked fish, kokoda, grilled meat, or lovo-style root crops.

About This Version

This page keeps the dish close to the Fiji home-cooking style used for coconut-based taro leaf dishes, with optional pantry add-ins that are common in family kitchens.

More Taro And Fiji Favorites

Use these hand-picked links to browse the site by ingredient, meal type, and regional cooking style.

What Is Taro Root? Uses, Flavor, and Pacific Island Cooking

Learn what taro root is, how it tastes, how it is cooked, and why it matters in Pacific Island food, from staple meals to traditional dishes.

View recipe

How to Make a Lovo at Home

Learn how to make a lovo at home with meat, root crops, leaves, and hot stones in a traditional Fiji earth-oven cooking method.

View recipe

Kokoda Recipe (Fijian Marinated Fish)

Make kokoda with fresh fish, lemon or lime juice, coconut milk, and chopped vegetables for a bright Fiji marinated fish recipe with island flavor.

View recipe

Nama Salad (Sea Grapes) Recipe

Make nama salad with fresh sea grapes, tomato, onion, herbs, and a light island-style dressing for a refreshing Fiji seafood side.

View recipe

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	145 kcal
Fat	12.1 g
Saturated Fat	10.4 g
Carbohydrates	6.8 g
Protein	3.1 g
Sodium	120 mg
Cholesterol	0 mg