I always make a double batch of pesto. It’s so good tossed through spelt spaghetti and cherry tomatoes for a quick and healthy midweek supper. Serve these spelt pizza…
This fresh and innovative take on a much-loved summer watermelon is sure to wow your guests as a dish on a harvest table. Not only does this watermelon pizza…
“Greek lamb or baklava?” I asked 10-year old Demi Anaïs Koutsoudakis, affectionately known as Demi, and her little brother Maximo, aka eight-year-old Max. Without giving it a second thought,…
Pizza, in the form of a cone, is officially a thing? What could be better than a pizza-dough cone filled with melty cheese and your favourite toppings (or, now,…
The earthy taste of the mushrooms marries perfectly with the spicy chorizo. TO DRINK: Du Preez Hendrik Lodewyk Petit Verdot 2001, spicy and elegant …
COOK’S TIPS 00 (doppio zero) flour is a superfine flour used for making soft, malleable pizza dough which is easy to roll out and stretch and results in a…
This ‘pizza’ is made with a cauliflower and mozzarella crust. Leave out the serrano ham if you prefer to make it 100 percent veggie friendly.…
The unusual addition of pawpaw lends a deliciously fruity taste and lovely colour to this simple pizza. TO DRINK: Lammershoek Roulette 2005’s nuances of violets, cherries and spice matches…
I could go on and on about different toppings: with a good basic dough, the sky’s the limit. You can be endlessly inventive when creating your own pizza toppings,…
Recipe by Illanique van Aswegen Who says pizza always needs mozzarella and a tomato sauce? This non-traditional gourmet pizza delivers on crunch and unusual flavours that are sure to…
In-season aubergines are wonderfully complemented by Parmesan. TO DRINK: Go for Lourens River Valley 2001: its mineral core matches perfectly with the saltiness of the aubergines and Parmesan …