Pesto crusted chicken served with pasta and mushroom balsamic marinara sauce


I am totally obsessed with Pesto Princess pesto lately, which has inspired me to not only cook with it all the time but also grow basil in my garden so that I can make my own pesto. Spring is here and I am ready for some, what I like to call, intentional gardening. Our little apartment is overflowing with vivacious indoor plants, but for some reason, I cannot get any veggies or herbs to survive longer than a few weeks in my garden. But this year is different! I am doing my research, laying down the heaps of compost that accumulated all winter, and am planting plants that are suitable for the conditions in my garden – all in determination to yield a small harvest, because it just tastes so much better if you’ve grown it with your own two hands.

To begin with, I sewed some rainbow swiss chard, marrow, and rocket seeds. I have been unable to locate basil seeds yet; however, I learned through the wonders of the internet that you can take a basil clipping, place it in water, and it will sprout roots. So, I will be sure to do this next time I buy fresh basil.

My seedlingsMy seedlingsAlso, youtube taught me that you can take the base of a spring onion (you know, the bottom of the stalk that you always throw away), plant it directly in soil, and new spring onions will sprout almost immediately. Thanks youtube!

Spring onionsI woo my little baby plants to grow – I love them, stare at them all day long, talk to them, water them, move them into the sun, take them inside on those really brisk nights so they don’t freeze… and I think it is working. Nothing brings me greater joy than spotting the first sign of life inching out of the soil and watching as it grows into something substantial to be planted in the ground.

This recipe is an original Kim creation, which I conjured up last weekend, and it was truly delicious – the flavors were so dynamic and complimentary. Hopefully in the next few months, I will be able to reproduce this meal using home grown ingredients!

Pesto crusted chicken with pasta and mushroom balsamic marinara sauce  (serves 2)

pesto crusted chickeningredients

for the chicken:

  • 2 boneless skinless chicken breasts
  • 1 scrambled egg
  • a handful of flour
  • about 1 cup of bread crumbs
  • about 4 heaped tsp pesto
  • salt & pepper to taste

for the pasta:

  • about 200g pasta
  • 1 chopped onion
  • 1 heaped tsp garlic
  • 250g chopped brown onions
  • 1 can diced tomatoes
  • 1 large handful halved cherry tomatoes
  • salt & pepper to taste
  • 1 tbl balsamic vinegar
  • 1 tsp ground basil

Directions

  1. preheat the oven to 200C
  2. coat the chicken breasts in flour and then dip them into the scrambled egg mixture
  3. smear a tsp of pesto on the chicken breast and press the pesto side into bread crumbs
  4. turn the breast over and repeat on the other side
  5. place the chicken in a pan, sprinkle some salt & pepper, and bake for about 30-35 minutes
  6. while your chicken is baking, prepare the pasta and sauce
  7. In a pan, saute the onions and garlic until browned
  8. add the mushrooms, and when about half cooked, add the remaining ingredients
  9. bring the sauce to a boil and simmer for about 15 minutes
  10. at this point, cook your pasta
  11. serve the chicken over the bed of pasta heaped with sauce
  12. enjoy!
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Beth’s Chicken Pie


Chicken pie makes me think of American gradeschool hot lunch meals, comfort food, winter time, boiling hot filling that burns your tongue, and peas and carrots (every kids’ arch nemeses).  However, when Beth, Ty’s mom, told me that she had made homemade chicken pie for her book club ladies and it was a huge success, I was immediately sold! Sold on the fact that Beth’s cooking is delicious, I had not contemplated chicken pie since being a child, the weather was perfectly chilly, and I love trying new recipes.

The next evening I made Beth’s cousin’s wife Elna’s chicken pie all the way from the KwaZulu-Natal.  The chicken pie filling, poured the intriguingly liquid crust on top, baked it in the oven, and was so pleased with the end result – savory and creamy chicken pie topped with a uniquely bread-like rather than flaky crust.  I wonder what Beth’s chicken pie looked like!

Beth’s Chicken Pie

Ingredients

For the filling:

  • oil
  • 1 tsp chopped garlic or a few shakes of garlic powder
  • 2 pieces of boneless, skinless chicken cubed
  • dash of paprika
  • dash of white pepper
  • 250g chopped brown mushrooms
  • 2-3 stalks chopped spring onions
  • 2 stalks chopped leeks
  • 1 chopped onion
  • 1 tbl butter
  • 1/4 cup white wine
  • 1/2 cup milk
  • 1/2 chicken broth
  • 11/2 tbl maizena paste

For the crust:

  • 1/2 cup and 1 tsp milk
  • 1/2 cup and 1 tsp oil
  • 1 egg
  • 110g flour
  • 2 tsp baking soda
  • dash of salt
  • a small handful of chopped spring onions
  • one thinly sliced onion ring

Directions

  1. preheat the oven to 210C
  2. saute the garlic and onions in oil and cook the chicken on high until browned
  3. add the butter, mushrooms, spring onions, leeks, some salt & pepper, a dash of paprika, and a dash of white pepper and cook for about 10 minutes
  4. pour in the white wine, chicken broth, and milk and bring to a boil
  5. reduce the heat, slowly add the maizena paste while stirring, and cook on low heat for another 5 minutes
  6. in a separate bowl, whisk all the pie crust ingredients together excluding the onions (it should be very liquidy)
  7. pour the chicken filling into a pie dish and gently and evenly spread the pie crust mixture on top
  8. sprinkle onion circles and spring onions on top of the crust mixture
  9. bake in the oven for about 20 minutes or until the crust is lightly browned

Mediterranean Night


Jacquie, Darren, Ty and I alternate hosting weekly(ish) dinners at each other’s houses.  99% of the time, Jacquie and I pick out an exciting new recipe and cook for the boys, while the 1% accounts for anything that needs to be cooked on the braai, because that is a man’s job and I’m not so sure I would be able to start a fire if my life depended on it.

Jacqs and I are a great cooking team; we of course love to please our boys but it is more so about sharing the love of cooking with each other, taking on the challenge, and reaping the rewards of our yummy, successful, never-made-before, homemade meals.  We live vicariously through our taste buds, who have traveled from South Africa to Italy, India, North America, Mexico, and now to the Mediterranean.

For Mediterranean night, we made chicken and beef shwarmas bursting with fillings and dripping with sauces.  The inspiration for my homemade hummus and tzatziki came from Drizzle and Dip and Souvlaki For the Soul.

Hummus (makes 1 bowl-full)

Ingredients

  • 1 can chickpeas
  • 1 tbl whole white sesame seeds or tahini paste
  • 2 tsp cumin
  • 1/2 tsp paprika (I am obsessed with paprika and put too much on everything, which is why my hummus is so orange and I therefore suggested using less in this recipe)
  • dash of chili powder
  • the juice from half a lemon
  • a few dashes of salt and pepper
  • a glug of olive oil

Directions: pour everything into a food processor and blend until thick and creamy

Tzatziki (makes 1 bowl-full)

Ingredients

  • 1 cup of plain yoghurt
  • 1 cup of shredded cucumber
  • 1 tsp fresh diced garlic
  • a handful of chopped dill
  • half a diced onion
  • the juice from half a lemon
  • a dash of salt

Directions: mix all the ingredients together in a bowl and chill in the fridge until ready to eat

Shwarmas (serves 4 + leftovers)

Ingredients

  • 6-8 pita pockets
  • a few cups of finely sliced cabbage
  • hummus
  • tzatziki
  • 200-300g shredded chicken
  • 200-300g sauteed beef strips
  • salt and pepper to taste
  • lots of chopped fresh coriander

Building your shwarmas:

  1. microwave your pitas for approximately 30 seconds until hot
  2. carefully cut the pitas open to create a pocket
  3. spread generous amounts of hummus and tzatziki all over the pitas
  4. add the cabbage, chicken and/or beef
  5. sprinkle with some salt & pepper
  6. garnish with lots of coriander
  7. hold the pita with two hands and dig-in
  8. don’t be afraid to get food all over your face, hands, and pants
  9. go back for seconds and thirds even!

My Passover Seder


I am Jewish and my upbringing was very much influenced by Judaism and all its traditions.  I believe the best part about being Jewish is the delicious food but the worst part is being a hairy girl!  My favorite Jewish holiday has always been Passover because it entails lots of eating, really fascinating food symbolism, and singing.  “Passover” means the order and it is a celebration of the liberation of the Israelites from slavery in Egypt.  We use a Haggadah, which means “telling”, to retell the story of Passover.  Check out this HILARIOUS rendition of the passover story.

Since moving to South Africa, I have not observed the Jewish holidays.  I think this is partly because I am unfamiliar with the Jewish community but also because I am searching for religious meaning in my life.  Ty and I were just accepted to the Birthright program, which is an awesome opportunity to travel to Israel with an organized group of young Jews to learn about our heritage, the history of Israel, and reconnect with Judaism.

This year, Ty’s parents came to visit, so it was the perfect opportunity for us to host our very first seder together.  It was really special to share something so much a part of my Jewish-American upbringing with my South African family.  All throughout our seder, memories came flooding in from all the previous years of passover seders – the huge Racow seders in Woodbridge, Grandma Jean’s mystery matzoballs, classic brisket, and enthusiasm, and me bashfully singing the four questions.

My four favorite Jewish foods are served on Passover: charoset, matzoball soup, noodle kugel, and matzo-brei.  This year, I was in charge of the Passover kitchen, which was a huge undertaking without my mom’s experience.  Luckily, Ty’s awesome mom, Beth, helped me cook and prepare for the seder. Unfortunately, I was so consumed by the cooking and preparing, that I did not take any mouth-watering, close-up foody photography, but believe me when I say it was all so so delicious!!!

My mom always made homemade chicken soup and then my sister and I made the matzoballs.  She would cook the soup and strain it in the morning before synagogue and I would burn my fingers and mouth while stealing stringy, delicious pieces of steaming hot soup chicken from the strainer.  When we got home, my sister and I would fight over who had to make the matzoballs, which usually ended up being me because I was the youngest.

I was a bit nervous to make my own matzoball soup, for fear of sinking matzoballs, but luckily Smitten Kitchen came to my rescue as usual with an insanely tasty matzoball soup recipe.  When it came time to make the matzoballs, I passed the honor on to Ty, as his rite of passage, and they floated. Success!

Matzoball Soup (serves 4 + leftovers)

Ingredients

For the chicken soup

  • Have a roast chicken for dinner the night before (I highly recommend my Chicken a la Queen recipe), then use the chicken carcass with pieces of meat still on it for the soup
  • 3-4 celery sticks cut into big chunks
  • 3-4 carrots cut into big bunks
  • 2 onions peeled and quartered
  • 2 bay leaves
  • 1 tbl whole black peppercorns
  • 1 tbl coarse kosher salt
  • 2 tsp garlic powder
  • 3-4 liters water
For the matzoballs
  • 1 cup matzo meal
  • 4 eggs beaten
  • 4 tbl oil
  • 2 tsp salt
  • 1/2 tsp pepper
  • 4 tbl chicken broth
Directions
  1. Add all the soup ingredients to a very large pot
  2. bring to a boil and simmer all morning before synagogue (for about 3-5 hours)
  3. As the broth boils off, add some more water to top it up every so often
  4. My mom used to strain the soup and leave only the broth, but since I’ve grown up I have realized that the soup veggies and chicken are the best part! So, instead of straining the broth, which not only gets rid of the lovely veggies but is also a big scary mission, carefully ladle out all the chicken bones and leave the rest in!
  5. Have your favorite person mix all the matzoball ingredients together in a bowl and refrigerate for about 30 minutes
  6. Then have your least favorite person use their hands to roll the mix into small ping-pong sized balls
  7. Bring salted water to a bowl, reduce the heat to a simmer, and carefully drop the matzoballs in to the water to cook for about 20 minutes (Within minutes of dropping them into the water, the matzoballs should (hopefully) begin popping up and floating on the surface and puffing up as they cook)
  8. Carefully remove the matzoballs from the water, place them in the chicken soup, and let them cook for another 10-20 minutes
  9. Serve the matzoball soup with the chunky veggies, two matzoballs to start with (so as not to lose your appetite for the main course), and freshly ground coarse salt and pepper

The best part of the seder plate is the charoset, which symbolizes the mud that the Israelites used to make bricks when they were enslaved by the Egyptians. I had also never made charoset and found a great and super easy recipe on Epicurious.com.

Charoset (serves 4 + snacks)

Ingredients 

  • 2 peeled, cored, and shredded red apples
  • 1 cup coarsely chopped walnuts
  • 1/4 cup sweet red wine
  • 1 tsp cinnamon
  • 1 tbl brown sugar

Directions: Mix all the ingredients together and spoon heaping portions of charoset on matzo

Although I grew up eating Grandma Jean’s famous brisket on Passover, this year I decided to make a beef roast, so adapted a great pot roast recipe from the Pioneer Woman.

Beef Roast (serves 4 + leftovers)

Ingredients

  • beef roast
  • 1 cup red wine
  • 2 cups beef stock
  • handful fresh rosemary
  • handful fresh thyme
  • coarse salt and pepper
  • oil
  • 4 potatoes cubed
  • half a small butternut peeled and cubed
  • 2 onion coarsely chopped
  • 4 peeled and chopped carrots
  • 2 tbl garlic diced
  • maizena (corn starch)

Directions

  1. Preheat the oven to 200C
  2. Lightly oil the beef and rub lots of salt, pepper, and garlic all over it
  3. In a deep dish pan add the beef and create a bed of veggies, starch, and herbs
  4. Pour the stock and wine into the pan
  5. Cook the roast in the oven for about 1.5 hours and baste periodically
  6. When the roast is slightly pink inside, remove it from the oven
  7. Remove everything from the pan and pour the gravy into a small pot
  8. Create a maizena paste using about 2 tbl maizena and a tiny amount of water
  9. Bring the gravy to a boil, reduce the heat, add the maizena paste and stir until thickened. If the gravy has not thickened to your liking, add a bit more maizena and let thicken more until you are satisifed.
  10. Serve the beef with veggies covered in delicious gravy

My dad used to make sweet and oh-so-amazing matzo-brei as a special Passover breakfast. He taught me how to make it and I assure you that the tradition will carry on.  Then, in college, a friend taught me how to make savory matzo-brei.  So now I like to make both!

Matzo-brei (serves 2)

Ingredients

  • 4 pieces of matzo
  • 6 eggs
  • 1/2 onion chopped
  • 1 tsp garlic
  • salt & pepper
  • 1 tsp paprika
  • 1 tbl sugar
  • 1 tsp cinnamon
  • maple syrup or golden syrup if you live in South Africa and cannot find maple syrup

Directions

  1. Run the sheets of matzo under warm water until they soften
  2. In a bowl, break the soft matzo into small pieces
  3. In a pan, saute the onions and garlic with a bit of oil
  4. In another bowl, mix together half the soggy matzo, 3 beaten eggs, paprika, salt, and pepper
  5. In the original bowl, mix together the rest of the matzo with 3 beaten eggs, sugar, and cinnamon
  6. Leave the mixture to marinade for about 5 minutes
  7. In the same pan that you sauteed the onions and garlic, add the savory mixture and fry up for about 10 minutes
  8. In another pan, add the sweet mixture and also fry up for about 10 minutes
  9. Serve the sweet matzo-brei with syrup generously drizzled all over it

Chicken a la Queen


Every year, my stepmom makes turkey tetrazzini with the leftover turkey from Thanksgiving dinner, which is my absolute favorite meal not only because of its creamy, chicken-y, pasta goodness but also because it is special, in that I have to wait an entire year to enjoy it! When I first moved to South Africa in 2009, I cooked a giant Thanksgiving feast and of course made turkey tetrazzini with the leftovers to continue the tradition all the way in South Africa.

Salford Road Thanksgiving 2009

Ty absolutely loved it and from that moment on, I was determined to incorporate the comforting taste of home into our South African diet and embarked on a journey to create the perfect rendition of turkey tetrazzini.

As I was writing this post, it became evident that my experimentation occurred in phases:

  • Phase 1 – substituted chicken for turkey because it is much more convenient but just as delicious
  • Phase 2 – refined my sauce recipe to perfection
  • Phase 3 – mixed the sauce and pasta together and served immediately as opposed to baking it in the oven because it is quicker and dirties less dishes but is just as delicious
  • Phase 4 – experimented with vegetables to give a healthy flare
  • Phase 5 – learned (kind of) how to exhibit self-control in order to prevent oneself from going back for seconds, thirds, fourths, and fifths
  • the most delicious Chicken alla Queen recipe for any and all occasions – not just the day after Thanksgiving!

Chicken alla Queen

Ingredients (serves 2 + leftovers (incase you haven’t realized by now, we love our leftovers))

  • 1 heaped tbl butter
  • 1 chopped onion
  • 1 heaped tsp diced garlic
  • 500g shredded rotisserie chicken or homemade boneless skinless herbed chicken breasts
  • 250g sliced brown mushrooms
  • 1 tsp paprika
  • 1 cup chicken stock
  • 1 1/2 cup milk
  • 1 tbl maizena (corn starch)
  • 1/2 cup shredded cheese of your liking (Ty’s favorite is gouda (on everything))
  • 250-300g pasta with ridges (I prefer penne)
  • salt & pepper to taste

Directions

  1. melt the butter in the pan and saute the onions and garlic until lightly brown
  2. add the chicken (raw or cooked) and mushrooms and stir in the spices
  3. when the mushrooms have softened, add the stock, milk, and cheese
  4. at this point, cook the pasta
  5. once the sauce starts to boil, turn the heat down to medium
  6. create a maizena paste and slowly mix it into the sauce
  7. let simmer for 5 minutes while stirring periodically
  8. if the sauce is not thick enough to your liking, add a bit more maizena paste
  9. once the pasta is done, mix the pasta into the sauce and serve
  10. top with a dash of salt and pepper to taste

Zhoozsh Peanut Butter Thai Chicken


My all time favorite Thai dish is Pad Thai and the absolute best can be found at Sophia’s in little old Davis, California.  I have a thing for the sweet and savory juxtaposition and food textures, which makes peanut sauce with crushed peanuts a deadly combination for any food-related self-control.  Couple that with bottomless Thai Iced Tea and you have made it to tastebud ecstasy plus an extreme case of fond reminiscing about my college years at UC Davis.

I have not tried making Pad Thai myself but am in love with the idea of a peanut buttery thai curry, as you now know why, so was very excited when I came across a recipe for Peanut Butter Chicken with Curried Spinach in my new Zhoozsh cookbook.  The Zhoozsh! cookbooks are written by Jeremy and Jacqui Mansfield, who are famous for their easy to make, delicious, and down to earth recipes, which are presented in an intimate story-like photo journal fashion full of memories, humor, and love.

I saw their second cookbook “Faking it” at the bookstore a few months before Christmas and immediately was endeared by its unique style and laid back guidance on how to cook a diverse range of dishes from South Africa and beyond.  I was also immediately sold on the idea of “faking” gourmet and cooking on a budget, as I am still a young professional/student who cannot afford to always buy fancy ingredients. However, the more I cook, the more I realize that you do not need fancy ingredients to cook an awesome meal anyways! I then made it my goal to not so discretely beg Ty to get me “Faking it” for Christmas, which landed me a copy of my own from Ty’s grandma so that I would not have to go to the bookstore and surreptitiously take photos of the recipes using my iphone.

For my first Zhoozsh recipe experience, we made lamb rubbed with a fresh mint and coriander pesto for Christmas and accidentally burnt the lamb to the point that all the fresh the flavors dissipated but the lamb was still awesome.  However, the pesto looked, smelled, and tasted really great on its own so I will definitely try it again!  For my second attempt at making a Zhoozsh recipe, I successfully made Peanut Butter Chicken with Curried Spinach, which was quick, easy, tasty, and just absolutely lovely!

Zhoozsh Peanut Butter Thai Chicken

Ingredients (serves 2 + leftovers)

  • 1 chopped onion
  • 1 heaped tsp garlic
  • 2-3 chopped tomatoes
  • 2 tbs oil
  • 4 pieces of boneless skinless chicken breasts cut into bite-size cubes
  • 2 heaped tsp curry powder
  • 11/2 tsp salt
  • 1 packet chopped english spinach
  • 3 tbs crunchy peanut butter
  • 1 tbl sugar
  • 1 cup coconut milk
  • spaghetti or thai noodles
  • a handful of crushed peanuts

Directions

  1. saute the onions and garlic in oil and stir in the tomatoes
  2. add the chicken, curry, and salt and saute until browned
  3. add the spinach and cook until wilted
  4. meanwhile, cook your pasta
  5. stir in the peanut butter, coconut milk, and sugar; let simmer and thicken while stirring continuously
  6. mix the pasta and sauce together
  7. garnish with crushed peanuts

End-of-Block Foodie-Fiesta


The Public Health Master’s program at UCT accommodates working professionals by holding what is called “Block” scheduling, AKA HELL.  For each of your courses, you sit in lectures for 2.5 consecutive days and cover approximately 50% of the course material.  Although this dramatically reduces lecture time for the remainder of the semester and enables working professionals, like myself, to do an MPH while working full-time, it is incredibly non-conducive to learning and is an exhaustive exercise.

This year, Block was even more hellish than usual, because I had two courses back to back, which equated to an entire week of 8:30AM-4:00PM classes. So you can imagine that by Friday my brain was absolutely FRIED. To celebrate the end of Block, Ty and I had a garden party at our house and invited MPHers from my cohort and this year’s new cohort to unwind and get to know one another.

The party was a success – great people, great vibes, great drinks, and great food=the best way to spend a Saturday afternoon.  Everyone brought something to munch on and here are some of the highlights…

I am not such a big fan of cocktails but rather am more of a wine/beer girl, so when I say Whitney’s Pimm’s Cocktails were totally awesome, you know they are worth it.  But beware, they are deliciously deadly!

Ingredients

  • Pimm’s
  • Dry Gin
  • Fresh Lemonade (Which we couldn’t find but carbonated lemonade did the trick)
  • Cucumber
  • Lemon
  • Mint

Instructions

Mix together 1 part Pimm’s, 1 part Gin, and 3-4 parts Lemonade.  Add a few slices of cucumber and lemon, a few leaves of mint, and mash it all together to release the flavors.

Kirsty’s Chocolate Fudge Squares are a delicious traditional South African dessert with smooth chocolate and soft biscuits in every bite.

Ingredients

  • 250g butter
  • 1 packet (500g) icing sugar
  • 40g (100ml) cocoa
  • 2 eggs
  • 2 packets Marie biscuits

Instructions

Place the butter in a bowl and microwave for about 1 minute until melted.  Sift together the icing sugar and cocoa to remove the lumps and stir into the butter until fully blended.  Beat the eggs and stir into the chocolate mixture. Microwave the mixture, uncovered, for about 2 minutes and stir.  Break up the biscuits and stir into the mixture. Transfer to a small deep dish, smooth with spatula, and allow to cool. Then place the mixture in the fridge to harden and cut into squares.

Kirsty’s Bruschetta, adapted from Jamie Oliver, is a simple yet delicious hor d’oeuvre for a dinner party and was gobbled up within minutes.

Ingredients

  • 1 french loaf cut into slices
  • Extra Virgin Olive Oil
  • Lots of chopped garlic
  • 2 finely chopped and seeded tomatoes
  • 1 cup of fresh finely chopped basil
  • Salt and pepper
  • 1 packet of mozzarella thinly sliced

 Instructions

Preheat the oven to 200C.  Spread the sliced bread on a pan.  Mix together the garlic and olive oil and then spread onto the bread. Bake the bread in the oven for about 5 minutes.  Meanwhile, mix together the tomatoes, basil, salt, and pepper.  When the bread is getting crusty, remove from the oven, spread the tomato mix onto each slice, and top with a slice of mozzarella. Put the bruschetta back into the oven until the cheese has fully melted and serve while still warm.  If you are feeling lazy, you can substitute the tomato-mix for ready-made basil pesto or tomato tapenade.

For my contribution, I made a variety of home-made gourmet Pizzas throughout the evening.  At one point, I had 5 excited girls standing around me asking questions as I built my pizzas, which was a truly blissful moment for me.

I don’t remember where I got this full-proof Pizza Dough recipe but I am completely against buying pre-made bases because of how easy it is to make and the fun-factor of rolling it out to my desired thickness, depending on my mood.

Ingredients (yields 4 big pizzas)

  • 3 cups all-purpose flour (white, wheat, or a mixture)
  • 1 (.25 ounce) package active dry yeast
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoon salt
  • 1 heaped tablespoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)

Instructions

Combine flour, salt, sugar, and yeast in a large bowl. Add the oil and warm water, stir a bit, and then remove from the bowl and go wild kneading the dough with your hands.  No need to wait for the dough to rise.  Roll the dough out, place in a greased pizza pan, and add toppings.  Bake at 180C for about 25 minutes until desired brownness.

I found the Barbeque Chicken Pizza recipe on The Pioneer Woman’s blog, which was modeled from the California Pizza Kitchen version but even better.

Ingredients (for 1 pizza)

  • About 1 cup of rotisserie chicken cut into bite size pieces (or 2 raw chicken breasts)
  • About 1 cup of your favorite barbeque sauce
  • About 1 tbl of honey
  • 2 cups shredded mozzarella
  • 1 thinly sliced purple onion
  • 1/2 thinly julienned red pepper
  • a dash of dried basil
  • a dash of salt
  • a handful of chopped coriander

Instructions

Note: You can bake your own chicken directly in BBQ sauce but I used already cooked rotisserie chicken for convenience-sake.

Preheat the oven to about 180C.  In a bowl, mix together the BBQ sauce and honey.  In a separate bowl, mix together the chicken and half the sauce.  Lightly grease your pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Drizzle the remainder of the sauce all over the pizza base, then add a layer of mozzerella cheese, chicken, purple onion, red pepper, and a dash of salt.  Bake the pizza for about 25 minutes or until your desired brownness.  Remove the pizza from the oven and sprinkle a generous amount of fresh coriander all over the pizza and serve while still hot, or cold because nothin’s better than cold pizza for breakfast.

I also got a few ideas for Mushroom Garlic Pizza from Jamie Oliver and Rachel Ray but created a culmination of the two using my own personal pazazz.

Ingredients (for 1 pizza)

  • 3 tbl Extra Virgin Olive Oil
  • 1/4 cup finely chopped garlic
  • a dash of red chili flakes
  • a dash of salt and pepper
  • 1 tsp paprika
  • 250g assorted mushrooms
  • 1 1/2 cup shredded mozzarella
  • a handful of fresh rocket

Instructions

Preheat the oven to 180C.  In a pan, mix together the EVO, garlic, chili flakes, salt, and pepper and saute on medium heat for about 3 to release the flavors.  Add the mushrooms and paprika and cook until the mushrooms are brown and tender.  Lightly grease your pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Add a layer of mozzarella, mushrooms, and drizzle the remaining garlic sauce on top (but do not add too much oil or else the pizza will become oily).  Cook for about 25 minutes or until your desired brownness and top with rocket.

My dearest friend Renee introduced the Grape Pizza to me many years ago during University and it completely changed my perception that pizza is strictly a savory meal.  When I visited the US in August, Renee, Kate, and I had a reunion and of course made Grape Pizza and devoured every last piece.

The Grape Pizza Original with Renee and Kate

I wished to spread the love of Grape Pizza internationally, so made it for my garden party guests, and everyone was pleasantly surprised by the unique combination of sweet and  savory flavors that produced an almost dessert-like pizza.

Ingredients (for 1 pizza)

  • 1 cup halved purple seeded grapes
  • 1 small block of gorgonzola cheese
  • 1 small packet of fresh rosemary
  • honey to drizzle
  • A small handful of mozzarella (optional)

Instructions

Preheat the oven to 180C.  Lightly grease a baking sheet or pizza pan, roll out the dough to your desired thickness, and gently place the base in the pan.  Push the grapes gently into the dough facing downward and bake for about 10 minutes.  Pull the pizza out and sprinkle gorgonzola, mozzarella (optional), and rosemary all over the pizza. Lastly, lightly drizzle honey all over.  Place back in the oven for another 10-15 or until desired brownness.

Enjoy!