Quick and easy thin-base pizzas that can use practically any topping. Put out an assortment and let each person build their own. 

Dealer’s choice pizza

Makes 6 

Ingredients

12 tortillas
300g mozzarella, grated
1 cup (250ml) tomato pasta sauce
Basil or rocket, for serving 

Choice of toppings: 

Cheese (ricotta / feta / buffalo mozzarella)
Veggies (asparagus / baby marrow / spinach / tomatoes / peppers)
Charcuterie (salami / prosciutto / Black Forest ham) 

Method 

1. Heat a griddle pan on the stove (or prepare medium-hot coals on the braai). 
2. Top a tortilla with ½ cup grated mozzarella, spreading it evenly and leaving a 2cm border clean. 
3. Top with another tortilla to sandwich closed. Repeat with remaining tortillas. 
4. Grill tortilla pizzas on both sides until charred, about 2-3 minutes. 
5. Spread each pizza with 2-3 Tbsp tomato sauce and add toppings. 
6. Return to griddle or grill to heat through, about 3-4 minutes.
7. Serve pizzas hot, scattered with rocket or basil.

Recipes & styling: Liezl Vermeulen
Photography: Donna Lewis

Also read: Salami & olive pan pizza

The post Dealer’s choice pizza appeared first on MyKitchen.

Ready to impress your guests? This fun and foolproof guide will show you how to build the ultimate charcuterie board – layered with cheeses, cured meats, crackers, fruits, and all the tasty extras. 

Your dishes 

Who says you should only use one board to serve your delicious platter? Make the large serving board your canvas, then grab cute bowls, ramekins or any mismatched dishes and let the styling process begin. These small bowls are perfect for dips, olives, nuts, and all the tasty bits that like to roll around. 

Choose your meats 

Let’s start with the stars of the board – meats! “Charcuterie” comes from the French word for cured pork, but don’t stop there. Mix it up with at least three types to keep things tasty: spicy salami, smoky ham, or a bit of biltong (we are South African, after all). Just keep your budget in mind – meats can be pricey, so balance them out with more affordable fillers like crackers, nuts, or fresh fruit. 

Watch to see how you can fold a salami rose to style on your board 

@cured.catering Roses are red, salami is too! Learn how to craft the perfect salami rose in our quick tutorial. Whether it’s for a charming Valentine’s spread or a fabulous Galentine’s dinner, these edible blooms are sure to impress! #SalamiRoses #GalentinesDIY #torontobride #torontoevents #charcuterie #charcuterieboards #charcuterieboard #charcuteriebox #charcuterieplatter #charcuteriecups #6ix #6ixbuzztv #6ixgrams #the6ix #thesix #416 #cheese #cheeseboard #cheeselover #cheeseplatter #cheeseplate #torontoontario deasert# 1. #Toronto 2. #TorontoLife 3. #6ix 4. #TDot 5. #TorontoInsta 6. #TorontoEats 7. #YYZ 8. #TheSix 9. #SeeTorontoNow 10. #TorontoViews 11. #TorontoEvents 12. #DowntownToronto 13. #TorontoArt 14. #TorontoPhotography 15. #TorontoFoodies 16. #TorontoFashion 17. #TorontoLove 18. #ExploreToronto 19. #TorontoNightlife 20. #TorontoCanada ♬ Memory Lane – Haley Joelle

Cheese selection 

Like meats, cheese is one of the heavy hitters on your board. If your budget allows, aim for three types of cheese on your board: firm, soft and blue cheese. Mixing textures and tastes keeps things exciting and gives your guests plenty to sample.  

Types of cheese to consider as options to serve: 

Firm: Manchego, Edam, Gouda  

Soft: Brie, Camembert, goat’s cheese  

Blue cheese: Stilton or Gorgonzola 

Crackers, fruits and veggies 

Every great charcuterie board needs a little crunch and a splash of colour. Grab a couple of crackers or bread options – something sturdy for spreading and something light for snacking. Then, bring in some freshness! Seasonal fruits and veggies like grapes, berries, cucumber slices, or even baby carrots add that juicy, crisp contrast to all the rich meats and cheeses. 

Photography:

The post How to build the ultimate charcuterie board appeared first on MyKitchen.

Read on for the ultimate guide to burger-layering, making home-made relish, and roasting meat. 

When it comes to building a home-made burger, believe it or not there are some helpful tools you can use to keep the juiciness, enhance the flavour and prevent a soggy bottom. With International Hamburger Day on 28 May, we’re taking burger assembly into our own hands.  

1.  Toast a buttered bun in a hot pan until golden and crispy. This sturdy  base won’t go soggy!  

2. Add your first sauce of choice (tomato sauce, mayo or mustard).  

3. Add the salad: lettuce first, then a slice of tomato and pickles. This safety net will catch escaping meat juices.  

4. Now comes the cheese. Before removing your patty from the pan, top it with  a slice of cheese and let iti6 melt slightly before layering onto the salad.  

5. Time for your second sliced topping. Think onion rings, crispy bacon and avocado.  

6. Finish off with a toasted bun lid, slathered with a second sauce of  choice. Try sriracha, Worcestershire sauce, or tomato sauce.  

The Golden Ratio 

When making your own burger patty, ground chuck beef is the way to go as it has the perfect lean-to-fat ratio of 80/20. This ratio ensures optimal juiciness and flavour. A good burger should weigh between 160-180g, and be about 2-3cm thick. When making your patty, take care to not overwork the meat as it will become tough, and when cooking it, refrain from pressing down to cook it faster, as you’ll lose all those precious juices.  

The post Your Burger-Layering Guide appeared first on MyKitchen.