Galley Wench Tales

Exploring the world through the people we meet
and the food they eat.

Dean Martin in his “pizza pie” glory.
“When the moon hits you in the eye like a big pizza pie that’s amore” was a hit for Dean Martin eons ago (click here if you want a YouTube video of Dean crooning it), but Wayne’s “Hawaiian pizza” ordered when cruising in Mexico topped with banana chips and maraschino cherries was not.
Pizza was readily available in every relatively populated Caribbean island we visited between St. Lucia and the US.  When we ordered it, it was generally around $28 USD and  skimpy, bland or both.  We stuck to local indy pizza places, eschewing the chains, despite Domino’s dominance, even in the Caribbean. 
We missed our occasional “Pappa Murphy’s” veggie pizza.  So we did what most cheap cruisers like us usually do – we decided to make our own. Thanks to Google, and a little trial and error, I’ve devised what we consider a winner.  It’s easy, it’s good, it’s cheap. 
What I like about this particular recipe
  • There’s no yeast, no need to wait for the dough to rise.
  • Rolling the crust does not require any additional flour on the dough, the rolling pin or the rolling surface – which in my case is just the sheet of aluminum foil, which I slide onto the cookie sheet before baking.
  • The crust doesn’t require pre-baking; just roll it out, top it and cook it. 

Since two cruisers in the last week asked for the recipe, figured it made sense to post it.  Here ‘tis.
“My” Cruising Pizza Recipe 
Original recipe is by SparkPeople user LBETH5 (click here for it) but I made some modifications. 
  • flour, white, 2 cups
  • baking powder, 2 tsp 
  • salt, 1/4 tsp 
  • olive oil, 1/4 cup 
  • water, 2/3 cup

Topping  (my version — try your own!)
  • thin layer of mixed shredded Italian cheese (on dough, before laying sauce)
  • Ragu pizza sauce (because it’s not very sweet – use your favorite)
  • smattering of freshly chopped garlic
  • 1 t Herbes du Provence
  • thinly sliced onions
  • chopped black olives (ideally, kalamata)
  • minced fresh green pepper
  • thinly sliced onion, separated into rings and scattered across the pizza
  • top with more mixed Italian grated cheese mix (in addition to the pre-sauce under layer)


  1. Preheat oven to 400 F.
  2. For the crust, mix the dry ingredients in a mixing bowl. Make a well in the middle pour oil and water in and mix until all the dough is combined.
  3. Divide dough in half and roll out in 2 pizzas on a piece of foil, which is later slid onto a baking sheet for cooking.
  4. Top with whatever ingredients you like.
  5. Bake at 400 degrees for 15 minutes or until the cheese is melted and the crust is firm and no longer sticking to the foil.


Oh — I did make a Hawaiian pizza version with ham and pineapple, but no banana chips and no maraschino cherries.

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