Add the cassava in the pressure cooker, cover with water and cook for about 20-25 minutes until soft.

While the cassava is cooking, dice half onion in small cubes and slice the other half into thin ones. Chop de garlic and dice the tomatoes.

Grate the cheese.

When the cassava is cooked, take off the pressure and place the cassava in a bowl without the water.

For this recipe, we need a desalted jerk beef, if you didn't do it, we posted how to desalt jerk beef on our blog. Add the unsalted jerk beef in a pressure cooker, cover with water and cook for about 40 minutes.

While the jerk beef is cooking, let's get back to the pizza dough. Mash the cassava with a masher or fork and remove some cassava roots from the middle of the cassava (if necessary). Season with salt, add the butter, and blend in the dough.

Grease a baking pan with butter and transfer the dough into it.

Bake the dough in a pre-heated oven to 572ºF (300ºC) for about 30 minutes.

For the filling, once the jerk beef is cooked, shred it with a fork (you can also use a blender or food processor).

In a frying pan, heat the oil, add the chopped onion and garlic (do not add the sliced onions yet).

Add the shredded jerk beef, butter, and mix for a while. Let it cook for a few minutes. Then, add the chopped tomatoes.

Take the pizza dough out of the oven and add the topping on that order: tomato sauce, cheese, jerk beef filling, sliced onion and oregano.

Bake the pizza in a pre-heated oven to 572ºF (300ºC) for about 20 minutes until the cheese is melted.

When baked, cut into 8 slices and serve while hot.