Gather the troops and get ready to tuck into this lip-smacking barbecue chicken pizza, all baked in one tray to save you time and fuss! 

Barbecue chicken sheet pan pizza 

SERVES 4 • TOTAL TIME 1 HOUR PLUS RESTING AND PROOFING  

FOR THE DOUGH  

3 1/2 cups flour 

1 1/2 tsp yeast 

1 1/2 tsp salt 

2 tsp sugar 

1 1/2 cups water 

1/4 cup oil 

TO ASSEMBLE  

2 chicken breasts, chopped into small cubes 

1 tsp smoked paprika  

1/2 tsp onion powder  

1/2 tsp garlic powder  

2/3 cup barbecue sauce  

2 1/2 cups mozzarella cheese, grated   

1/2 red onion, peeled, halved, thinly sliced  

1 jalapeño chilli, seeded, thinly sliced   

1 block feta   

Fresh basil, to garnish  

FOR THE DOUGH  

1. Whisk together flour, yeast, salt, and sugar in the bowl of a stand mixer. Add water and 1 tbsp oil and mix to form a shaggy dough.
2. Knead dough for 8–10 minutes or until smooth and elastic. The dough will still be fairly sticky. 
3. Spread the remaining oil in a 30 x 40 cm rimmed baking tray. Tip the dough into the tray and turn to coat in oil. Press the dough into the base of the tray as far as it can go, then allow it to rest for 10 minutes to give the gluten time to relax. Gently place your hands under the dough and stretch it from the centre outwards to cover the base of the tray. Cover loosely with cling film and proof in a warm place for 1–1 1/2 hours or until lightly puffed. 
4. Meanwhile, preheat the oven to 230°C and place the oven rack in the lower half of the oven. 

TO ASSEMBLE  

1. Toss chicken in spices and season with salt and pepper. Glaze a pan with a little oil and fry chicken for 3–4 minutes or until just cooked through. Toss chicken in 1/4 cup barbecue sauce. Set aside. 
2. Dimple the proofed pizza base with your fingers and bake for 8 minutes. 
3. Spread the remaining barbecue sauce over the surface of the par-cooked pizza, leaving a border around the edge. Top pizza with mozzarella, barbecue chicken, red onion, jalapeño and crumbled feta. 
4. Bake pizza for 15–20 minutes or until the cheese has melted and the pizza crust is crispy. 
5. Allow to cool for 5 minutes. Top with fresh herbs, slice and enjoy! 

TOP TIP: The dough needs time in order to be stretched to fill the whole tray. If the dough keeps bouncing back, give it 10 minutes to rest and try again. Repeat until the dough reaches all four corners of the tray. 

Photography: Chanelle Naudt

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With summer under way, something light and refreshing for breakfast is always a winner! So rise and whip up these delicious fro-yo bowls!

SERVES 2 // COOK TIME 15

INGREDIENTS
2 bananas, frozen
1 cup strawberries, frozen
2 cups double-cream yoghurt
8 strawberries, sliced
½ cup coconut flakes

METHOD
1. Blend frozen bananas, frozen strawberries and yoghurt until smooth.
2. Transfer to bowls and top with sliced strawberries and coconut. 

This grab-and-go berry smoothie has amazing flavour and will save you so much time during the morning rush.

The post Strawberry and banana fro-yo bowls appeared first on MyKitchen.

This coconut and buckwheat porridge with zesty strawberries will have you bouncing out of bed every morning. Even on weekends… It’s that good!

SERVES 2 // COOK TIME 15 min

INGREDIENTS
1 cup coconut milk, plus extra to serve
1 cup water
1 tsp vanilla essence
Pinch salt
½ cup buckwheat, toasted and ground
2 tbsp honey
1 cup strawberries, sliced
1 orange, zest and juice
2 tbsp sugar

METHOD
1. Bring the coconut milk, water, vanilla and salt to a gentle simmer.
2. While stirring, add the buckwheat and honey. Turn the heat down, cover the pot and cook for 10 minutes, until the porridge is soft and creamy.
3. Mix the strawberries, orange zest and juice, and sugar. Leave for 5 minutes.
4. Serve the porridge topped with zesty strawberries and extra coconut milk.

Dessert meets breakfast with this delicious carrot-cake porridge recipe. Nutritious and delicious! What more could you want?

The post Coconut and buckwheat porridge with zesty strawberries appeared first on MyKitchen.

We know that eating something fishy for breakfast may seem to be a thing of the past, but our herby omelettes with hake are sure to change your mind.

SERVES 4 // COOK TIME 30 min

INGREDIENTS
200g hake, cut into chunks
3 tbsp flour
8 eggs
1 cup cream
2 tbsp mirin or rice vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp pepper
1 tbsp brown sugar
1 tbsp butter
1 tsp chopped ginger
1 clove garlic, peeled, crushed
20 g mint, chopped
20 g coriander, chopped
10 spring onions, thinly sliced
¼ cup mayonnaise
¼ cup double-cream yoghurt
10 g chives, chopped

METHOD
1. Coat fish with flour. Heat oil in a pan. Fry fish until crispy on both sides. Drain on paper towel.
2. Mix eggs, cream, mirin or rice vinegar, soy sauce, salt, pepper and sugar. Whisk until fully combined. (If you use rice vinegar add about a tsp of sugar to get the sweet flavour of mirin.)
3. Heat butter in a pan. Fry ginger and garlic for 2–3 minutes. Add ¼ egg mixture and swirl until pan is covered in a thin layer.
4. When egg starts to set, lift a side with a spatula and let the raw egg run under. Once cooked, remove from heat. Repeat.
5. Mix herbs and spring onions and sprinkle over the omelettes. Roll them up.
6. Mix the mayonnaise, yoghurt and chives. Serve omelettes with the hake and the mayo sauce.

This breakfast hash with prosciutto, rocket and Parmesan recipe will have you bouncing out of that bed and into the kitchen this weekend! It’s just that good!

The post Rolled herb omelettes with hake appeared first on MyKitchen.

Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

SERVES 1 // COOK TIME 35 mins

INGREDIENTS
2 lamb chops
4 button mushrooms, quartered
2 portabellini mushrooms, quartered
1 tbsp thyme leaves, plus extra sprigs to garnish
2 tbsp olive oil
Salt and pepper

METHOD
1. Preheat oven to 180°C.
2. Heat a griddle pan until smoking hot. Sear the lamb chops for 1 minute on each side.
3. Place the mushrooms and thyme leaves in a roasting dish or ovenproof pan, with the chops on top. Drizzle with the olive oil and season. Roast for 25 minutes, or until cooked through.
4. Remove from the oven and garnish with extra thyme sprigs to serve.

This incredibly cheap and easy honeyed beef and broccoli stir-fry is our ode to two-minute noodles. It’s also a super tasty freezer dish, so you can make a huge batch and portion it out for this week’s work lunches.

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There’s no excuse to skip out on these ostrich burgers with fried onions when they bring the local flavour and only take 20 minutes!

MAKES 4 // COOKING TIME 20 min

INGREDIENTS
For the fried onions
½ cup flour
¼ tsp baking powder
1½ tbsp milk
½ egg, beaten
½ onion, thinly sliced
For the pesto sauce
⅓  cup basil pesto
⅓  cup plain yoghurt
3 tbsp mayonnaise
4½ tbsp chopped rocket
½ tsp chilli flakes
1⅓ cup shredded cabbage
For the ostrich burgers
4 paninis, halved
4 ostrich patties, fried
4 slices cheese
8 gherkins, sliced
125 g potato or veggie chips

METHOD
For the fried onions
1. Heat oil in a pot over medium heat, enough to deep-fry.
2. Mix the flour and baking powder together and season.
3. In a separate bowl, whisk the milk and egg together.
4. Dip the onions in the egg mixture and then coat in flour.
5. Carefully fry until crispy and golden brown.
For the pesto sauce
1. Mix all the ingredients together.
For the ostrich burgers
1. Spoon some pesto sauce onto one half of each panini and top with a burger patty, cheese, gherkins and crispy onions.
2. Sandwich closed and serve the chips on the side.

Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

Have a keen taste for this bird? This ostrich lasagne gives us all the reasons why local is lekker!

The post 20-minute ostrich burgers with fried onions appeared first on MyKitchen.