Melanie’s Quattro Formaggi Pizza With Garlic And Jalapeno Chilli


The weather in Johannesburg is dismal to say the least. I thought I’d take a nap yesterday and awoke 4 hours later to a nagging husband saying he’s hungry and going to buy a pizza. I said it had been my intention to make one today but I overslept. I made up for it with the most decadent pizza I had made to date. I made a Quattro Formaggi Pizza With Garlic And Jalapeno Chilli. It was truly awesome. Enjoy!
I was so cross! After I took the during and after pics my phone died and by the time I charged the phone I managed to reset the phone to factory settings and lost everything. They had already started eating the pizza so please excuse the picture of the eaten pizza.

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Garlic prawn pizza bread

Garlic prawn pizza bread

1/4 cup (60ml) extra virgin olive oil
8 garlic cloves, bruised
1 cup flat-leaf parsley leaves
2 teaspoons grated lemon zest
450g fresh ricotta
1/2 cup (40g) grated parmesan, plus extra to sprinkle
1 baguette, split, or 2 large pizza bases
800g green prawns, peeled, halved if large (or 500g green prawn meat)

1 Preheat the oven to 220°C and line a baking tray with baking paper.
2 Gently warm oil and garlic in a pan over low heat for 2-3 minutes to infuse. Stand for 5 minutes. Remove garlic cloves (reserving oil), then place cloves in a small processor with parsley and zest and whiz to combine. Set aside one-quarter of the mixture, then add cheeses to remaining mixture and pulse to combine. Spread the ricotta mixture over the baguette or bases.
3 Place the reserved garlic oil in a frypan over medium-high heat. Add the prawns and cook for 1 minute each side or until just cooked. Remove from the heat, then add reserved garlic and parsley mixture and gently toss to combine. Arrange the prawns over the baguette or bases, then sprinkle with extra parmesan. Bake for 5-6 minutes until the cheese has melted.

Source, recipe and picture credit:

Nazley’s Pizza egg omelete

TRH Nazley's Pizza egg omlete

Italian Tomato chutney.
1 onion finely chopped.
1/2tspn or less of crushed fresh garlic.
1 packet tomato paste.
3 tomatoes grated.
Salt and pepper to taste.
Italian herbs (orageno etc).
Braise onion in coconut oil/olive oil. Until soft.
Add tomato, garlic, tomato paste, salt, pepper and italian herbs.
Cook till thick and soft.
You can add 1/4 cup water to allow to cook through.
Allow to cool.
1 egg per person-season with salt and pepper.

Green pepper
Chicken or steak cooked
You can have your own choice.
Cheese of choice

Heat a pan with 1 tspn olive oil or coconut oil. Low heat.
Beat 1 egg and throw in pan, it must be round, like making a omlete.
While cooking on low heat add toppings.
Starting with the thick italian tomato chutney, cheese then other toppings.
Lastly end off with cheese and italian herbs.
Put the heat off. And close the pan until done. The bottom will be brown.
Serve while warm. Light meal.

Prepared, tried and tested by: Nazley Ally

‎Moumita’s Low Calorie Fruit Pizza

TRH ‎Moumita's Low Calorie Frit Pizza

1 Whole Watermelon
4 Kiwis
4 Strawberries
Few Blue Berries/ Black Grapes
4 Fresh Apricots
Few Green Grapes
Feta Cheese (grated)

For Dressing
2 teaspoons of Apple Cider Vinegar.
2 teaspoons of Honey.
A pinch of Black Rock salt.
A pinch of Chaat masala (available in any grocery store).

Cut the Watermelon in big Triangle shapes.
Cut the fruits & arrange them as you wish.
Garnish with grated cheese.
Spread evenly the dressing.
Your FRUIT PIZZA is ready.

Chaat masala:
It’s fine mixture of cumin & coriander seeds, with black rock salt, sun-dried mangoes.
I just make a fine powder in blender machine.
Or, you can replace the Chaat Masala with black pepper powder.

Prepared, tried and tested by: Moumita Sriram

Amina’s Subs Dough

TRH Amina's Subs Dough

5 cups flour,
1 pkt yeast,
1/4 cup sugar,
1tsp salt
1 cup milk
½ cup oil,
1 cup boiling water (allow water to stand for 5 min)
1 egg.

I prepare this in my Kenwood machine.
Once risen, punch down and roll into desired shape.

One tip. For any dough recipe that requires milk, I always add about ½ cup extra milk (thus use 1½ cups of milk) and use less water, as more milk makes ones dough much softer.
Once dough mixed in the machine it is slightly sticky but I like it like that because once it rises its all sorted and when punching down make sure your hands are oiled or floured.

Prepared, tried and tested by: Amina Wackie Shaikh

Gail’s Pizza dough

TRH Gail's Pizza dough

3 1/2 cups cake flour
10 g instant yeast
1 cup lukewarm water
2 tsp sugar
1 tsp salt
2 tbsp olive oil + extra 1 tbsp oil to glaze dough
50 g tomato purée
4 grated tomatoes drain off juice
1 punnet button mushrooms sliced
Sliced ham and salami quantity of your choice
Feta cheese crumbled
Green and red pepper chopped, optional
2 green chillis chopped
2 cups mozarella cheese grated
3 cloves minced garlic
Origanum and black pepper
Handful of sundried tomatoes soaked in water for 5 mins and then sliced
Note : you can use any toppings of your choice

Proof yeast in lukewarm water with the sugar for 5 mins until frothy
In a large mixing bowl add sifted flour and salt.
Add 2 tbsp olive oil, add yeast mixture and mix together with hands until the dough comes together.
Tip out onto floured surface and knead dough for 5 to 6 mins, dough must be elastic.
Line mixing bowl with a few drops if oil and place dough in to rise for 1 hour until doubled covered.
Once dough has risen knock back and roll out into circles.
Glaze dough with 1 tbsp olive oil and smear tomato paste over dough.
Add grated tomatoes and all your toppings cheese etc etc repeat for other pizzas.
Add seasoning .
Bake in preheated oven 180 C until done 20 to 25 mins.

Prepared, tried and tested by: Gail Haselsteiner



Joy’s Pizza Dough

TRH Joy's Pizza Dough

Timing wise: it is good to roll the pizza dough about 15-20 minutes before you want them to cook
Don’t roll and leave hanging around a few hours, though if if you are working in advance it is better to leave your dough with cling film in the fridge, however if you want them to get rolled out before your guest arrive, simply roll the dough out into circles .05cm thick and then place in slightly larger plate rubbed with olive oil and floured dusted tinfoil.
You can stock pizzas cover with clingfilm and pop them into fridge …

Ingredients – serve 6 to 8 medium sized thin pizza bases- cooking time 15 to 20 mins at 200○C
1kg white bread flour or 800g strong white bread flour or tipo of flour can find in Italian deli plus finely ground semolina
1 tsp fine sea salt
2×7 dried yeast sachets
1 tbsp castor sugar
4 tbsp extra virgin olive oil
650 ml lukewarm water

Sieve the flour, and salt into a clean surface and make a well in the middle.
In a jug mix the yeast, sugar, and olive oil into water and leave for a few minutes, then pour into the well using a fork, bring the flour gradually from the sides and swirl it into the liquid.
Keep mixing drawing larger amounts of flour and when it all starts to come together….work the rest of the flour with your clean and dusted hands.
Knead until you have a smooth, springy dough.
Place the ball of dough in a larger dusted bowl then flour the top of it.
Cover the bowl with dump cloth and place it in a warm room for about an hour till the dough has doubled sized…

Recipe by : Jaime Oliver
Made by : Joy Smyth