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Roti Pizza with Jammy Tomatoes and Cheddar

Roti Pizza with Jammy Tomatoes and Cheddar

Priya Krishna and Deepa Shridhar
Reserve half of your roti pizza dough and switch up the toppings—fermented tomatoes and cheddar add extra zip to this pizza. You’ll need a 1-gallon ceramic crock for this recipe.
Servings 4



  • 3 to 5 pounds tomatoes
  • 2 tablespoons salt
  • ½ cup warm water
  • 2 tablespoons wine yeast available at most brew shops
  • ½ cup edible flowers such as basil flowers or arugula blossoms


  • 3 pounds habanero peppers
  • ½ tablespoon wine yeast
  • 2 tablespoons sea salt
  • ½ pound honeycomb
  • ½ tablespoon ground cardamom
  • 3 cups olive oil
  • cup purple basil


  • 3 cups whole-wheat flour
  • Pinch sea salt
  • ½ tablespoon active dry yeast
  • cup olive oil
  • 2 tablespoons yogurt


  • ½ cup olive oil
  • 1 bunch garlic chives thinly sliced
  • 1 white onion thinly sliced
  • 2 cups fermented tomatoes
  • cup basil leaves
  • ½ pound raw cheddar cheese
  • 2 tablespoons Habanero Chili Oil


  • ►FERMENTED TOMATOES: Rinse tomatoes and add to ceramic crock. Add salt, water, wine yeast, and edible flowers. Cover crock with plastic wrap and leave at room temperature overnight.
  • ►The next morning, the plastic should have formed a dome and tomatoes should smell like
  • bread. Transfer to a lidded glass storage container and place in the refrigerator.
  • ►HABANERO CHILI OIL: The day before you want to serve this recipe, wash habaneros and mix with wine yeast and 1 tablespoon salt in a ceramic crock. Cover crock with plastic wrap and set aside somewhere warm overnight.
  • ►The next day, chop habaneros and honeycomb and mix with cardamom. Add remaining salt.
  • ►Heat oven to 325°F. Add habanero mixture, olive oil, and basil to a cast-iron skillet. Place
  • skillet in oven for 20 to 25 minutes, stirring occasionally. Remove from oven, rest until cool to touch, then transfer to a glass bottle and refrigerate until ready to use.
  • ►DOUGH: Mix all dry ingredients in a large bowl. Make a well in the center to add olive oil and yogurt, then combine using your hands. Make another well and add ½ tablespoon warm water until you get a smooth and elastic ball. Cover and set aside in a warm place.
  • ►TOPPING: Add olive oil, chives, and onion to a cast-iron skillet set over medium heat and cook until onions are translucent, about 3 to 4 minutes. Add tomatoes and stir to combine. Lower heat and cook until tomatoes are caramelized and blackened, about 10 to 20 minutes (cooking time will vary depending on desired doneness).
  • ►Heat oven to 425°F. Using your hands, take about 1/6 of the dough and form a 9-inch circle. Repeat until you have 6 9-inch circles. Place on a well-oiled or parchment paper–lined baking sheet. Top with whole basil leaves and jammy tomato mixture. Top with a ¼-inch thick slice of raw cheddar, then transfer to oven and bake for 15 to 25 minutes. Drizzle with Habanero Chili Oil
  • and serve hot.

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