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…
Recipe and styling by Leila Saffarian…
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…
Father’s Day offers us the chance to celebrate dads or father figures. The idea of a special day dedicated entirely to honouring fatherhood was introduced in the United States…
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 …
ANNA MONTALI’S PIZZA DOUGH Dissolve 25g (1 cube) fresh yeast in 30ml (2 tbsp) lukewarm water. Mix in 30ml (2 tbsp) cake flour, cover and leave in a warm…
Family pizza boards are the perfect dinner! Is there a single child or parent who can resist pizza? Well our version is far superior to takeaways. Full of flavour,…