COURTESY KHATIJA EBRAHIM

PIZZA DOUGH WITH SOUR MILK
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried parsley
60g butter
Sourmilk
Combine dry ingredients.. Rub butter in mixture to form breadcrumbs. Add just enough sour milk to make a soft dough. Roll out dough, prick with a fork and bake in preheated oven at 180 for approximately 4 to 5 minutes. Now add topping of your choice. The bases are freezer suitable once baked. This is my own recipe.

BASIC DOUGH – IDEAL FOR SUBS , PIZZAS , BUNS AND NAANS

5 cups flour(I used 3 ½ white + 1 ½ brown)
1 tsp salt
1pkt yeast
1 cup warm milk
1/2 cup warm water
1/2 upc oil
1 egg
1/2 cup sugar
Beat.leave for 10 min. Make a well in centre of dry ingredients and add liquid.knead well.use additional oil or flour wen forming dough.leave to rise 1 hr.ready to use

PIZZA BASE:
Any yeast dough recipe
Bake dough
FILLING:
1 kg chicken fillet
1 large onion finely cubed
2 tomatoes ( liquidised )
2 heaped tsp ginger and garlic
2 tsp dhana jeero powder
1 Tab lemon juice
1/2 tsp black pepper
1 1/2 tsp chillie powder
1 1/2 tsp mixed masala
1/2 tsp turmeric powder
1 1/2 green pepper ( cubed )

METHOD:
1. Braise onion till golden brown.
2 . Add fillet with salt and ginger garlic and cook for approx. 5 min
3. Add all the ingredients except the tomatoes.
4 . Add 1/2 of the green peppers only.
5. When 1/2 way done , add tomatoes.
6. Cook till dry.
7. When cooked , add the remaining green peppers.

CHEESE:
1. Mix together grated mozarella and normal cheese . Add 1/2 tsp of origanum and parsley to the cheese.

MUSHROOMS :
1 punnet mushrooms
1/2 onion cubed
1/4 tsp green chillie paste ( crushed green chillies )
Pinch of black pepper
Pinch of mixed Italian herbs

METHOD:
1. Braise onions till golden brown.
2. Add mushrooms , salt , chillie paste, Italian herbs and black pepper.
3. Cook till done.
1. To put pizza together , use red samoosa chutney on the base.
2. Then the filling.
3. Scatter a few mushrooms on top of the chicken filling.
4. Add cheese
5. Add finely chopped fresh garlic on top of the cheese.
6. Add green and red peppers.
7. Lastly add a quarter tsp of BBQ sauce on top of each pizza and bake till cheese melts.

NACHOS PIZZA
Dough:
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp dried parsley
60 g butter
Sour milk
Combine dry ingredients. Rub butter in mixture to form breadcrumbs. Add just enough sour milk to make a soft dough. Roll out dough, prick with a fork and bake in preheated oven at 180 for approximately 4 to 5 minutes. Add a sauce of your choice as a base.

Topping:
Chicken
Scatter blue packet Doritos
Top with cheese
Garnish:
Jalapeños
Cubed tomatoes
Cubed peppers
Origanum
Garlic flakes
Once baked add dollops of zesty guacamole.

TIKKA CHICKEN NAAN PIZZA
Original recipe by Mishka Osman with amendments
2 cups cake flour
2 cups self raising flour
1 tsp instant dry yeast
50ml yoghurt/ maas
1 tsp salt
1 tsp whole fennel (saumf)

Method:
Mixed all ingredients together and use sufficient warm water to make a soft dough. Place dough in a covered dish and allow to rise until doubled in volume. I left mine to rise the whole day. Divide the dough into 11 parts, roll out and mould them into oval shapes.

For the tikka marinade
4 chicken breasts, cut into a small cubes
4 to 5 tbl plain Greek yogurt
2 tbl Amina Tikka marinade
a splash of egg-yellow food colour
salt
ground garlic and ginger (a tsp each)
white pepper for additional heat
a squeeze of half a lemon
half a tsp of black pepper
a tsp each of ground cumin and coriander powder

Allow to marinate for a few hours. Remove the chicken from the marinade and grill in a T-fal optigrill to the well-done stage or any griller of choice. Spoon the balance of the marinade into a pan and add a stick of butter. Bring to a bubble and remove from the heat.

Once your pizza has been shaped, begin assembling it:
a thin layer of green chutney
a sprinkle of cubed red and green pepper
a sprinkle of grated gouda cheese
top with chicken
drizzle over the thickened and cooked marinade

Pop into the oven at 150 degrees. Bake for 15 minutes. The base should have browned under with little air bubbles. Make a dressing with yoghurt, cumin and salt. Drizzle over and garnish with chopped coriander.