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.

Trust me on this — it sounds odd, but it works! Back in December 2008, on a road trip from Pretoria to Cape Town, we stopped in Bloemfontein to visit my Gran’s brother and his wife. They served chicken pie topped with potato chips. My sister and I were sceptical… until the first bite. Crispy, creamy, weirdly perfect — it’s been a delicious memory ever since.

Old fashioned chicken pie with a twist 

Serves 8 

Ingredients

1 whole (1.6kg) chicken, giblets removed
2 onions, chopped
2 cups (500ml) chicken stock
½ cup (125ml) dry white wine (optional)
3 whole allspice berries
3 whole cloves
10 black peppercorns
2 bay leaves
2 Tbsp (30ml) sago
1 Tbsp (15ml) butter
1 egg, beaten
3 Tbsp (45ml) lemon juice
2 hard-boiled eggs, peeled and diced
6-8 slices ham, cubed
Parsley, finely chopped
Salt and milled pepper
80g Chutney or Cheese & onion potato chips, crushed 

Method

1. Place the chicken, onions, stock and wine in a large pot over medium heat.
2. Using a muslin cloth (or clean, thin kitchen cloth) tie together the spices and bay leaves, making a bouquet garni. Add bouquet garni to the pot and simmer with a lid on for 1 hour or until the chicken falls off the bone.
3. Remove the chicken and bouquet garni from the cooking liquid.
4. Add the sago and butter to the cooking liquid and simmer for about 15-20 minutes on a medium-low heat or until the sago is cooked and the sauce has thickened.
5. Preheat oven to 180°C.
6. Shred the chicken and discard the skin and bones.
7. Whisk together the beaten egg, lemon juice and ½ cup of the sauce.
8. Add the chicken and the egg mixture into the sauce and stir.
9. Turn off heat then add diced eggs, ham and parsley. Season.
10. Place the filling into an oven-proof pie dish and top with chips.
11. Bake for about 20-25 minutes until bubbling hot. Serve hot out of the oven with starchy side of choice.

Recipe & styling: Lichelle May
Photography: Zhann Solomons

Also read: Deconstructed chicken pies with peanut butter

The post Old-fashioned chicken pie with a twist  appeared first on MyKitchen.