Monday, February 25, 2013

West Coast Grilled Vegetable Pizza

These scrumptious grilled pizzas have toppings of avocado, fresh spinach, and goat cheese.

You can get creative with the selected dough as you will need to stretch it to whatever shape best fits your grill. It can be round, oval, or even free-form.

The easiest way to flip a large round of dough on a hot grill is to make it into two smaller pieces and using tongs and a spatula to turn them over.


3 tablespoons olive oil
All-purpose flour, for shaping dough
1 pound store-bought pizza dough, fresh, or thawed if frozen
2 plum tomatoes, thinly sliced crosswise
2 scallions, white and green parts separated, thinly sliced
1 log soft goat cheese, crumbled
Coarse salt
1 bag baby spinach
1 avocado, halved, pitted, peeled, and diced
2 tablespoons red-wine vinegar


1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.

2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.

3. Scatter crusts with tomatoes, scallion whites, and cheese; season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

Verdura Pizza Recipe

Created by Sandra Lee for the Food Network, this easy recipe takes a total of 24 minutes to make from preparation to oven to table. It will feed eight hungry people.

This recipe is very healthy and fairly low in fat and calories.

Try it once and you will find yourself enjoying it time and time again.



Cooking spray
1 (13.8-ounce) package refrigerator pizza crust dough (recommended: Pillsbury)
1/2 cup pasta sauce
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
2 teaspoons olive oil
1 (5.5-ounce) package crumbled goat cheese
1-1/2 cups baby spinach, washed
1 (6-ounce) jar artichoke hearts, quartered in marinade, marinade reserved (recommended: Progresso)
3/4 cup roasted red bell peppers, cut into 1/2-inch strips
2 tablespoons sliced ripe olives


1. Preheat oven to 450 degrees F.
2. Lightly spray the backside of a baking sheet with cooking spray. Unroll the pizza dough onto the sheet pan.
3. In a medium bowl, stir together pasta sauce, garlic powder, and oregano. Use a pastry brush to brush the top of the dough with olive oil. Spread the sauce over pizza dough leaving a 1/2-inch border. Top with goat cheese. Bake for 12 to 17 minutes.
4. In a large bowl combine the spinach with 2 tablespoons reserved artichoke marinade, artichoke hearts, red bell pepper strips, and olives. Toss together.
5. Remove pizza from the oven and top with veggies. Slice and serve.

Ham, Cheddar, and Apple Pizza Recipe

Created in 2012 by Kristen Evans Dittami for Family Issue, this pizza recipe will serve four hungry people and takes a total of 35 minutes to make from start to finish.

For this recipe, Granny Smith apples are the best to use because they hold their shape in the oven. You can also use Rome, Fuji or Gala apples as substitutes.
Try this recipe tonight.
You may never be the same again.


1  pound pizza dough, at room temperature
cornmeal, for the baking sheets
1/4  cup  honey mustard
8  ounces white Cheddar, grated (2 cups)
1/4 pound  thinly sliced ham
1 Granny Smith apple, thinly sliced
kosher salt and black pepper


1. Heat oven to 475° F. Shape the dough into 4 rounds and place on 2 cornmeal-dusted baking sheets.
2. Dividing evenly, top the rounds with the mustard, Cheddar, ham, and apple; season with 1/4 teaspoon each salt and pepper. Bake until the crust is golden brown, 18 to 20 minutes.

Mom's Pizza Recipe

This easy and delicious pizza is a family favorite that has slowly but surely seeped into public awareness for all to enjoy.

Fine for any occasion, this recipe will require about a half hour to create from preparation to oven to table.

The dough can be made ahead of time and refrigerated until you are ready to use.

What are you waiting for?

Go out and shop for these ingredients today!

Enjoy your pizza.


6 cups sifted flour
2 tablespoons baking powder
1 tablespoon salt
1 cup Crisco
2 packages yeast, dissolved in 2 cups water


For the dough:

1. Mix these ingredients together. When you are ready to assemble the pizza, roll the dough out onto a cookie sheet or pizza pan. Use a baking sheet.
2. Preheat oven to 425 degrees and bake 30 minutes

For the pizza:

1 8-ounce can tomatoes
2 cans tomato paste
4 cloves garlic, minced
1 teaspoon each, basil and oregano
Salt and pepper to taste
Mozarella cheese shredded


1. Mix the tomatoes and paste together with the garlic. Spread on top of the pizza dough then sprinkle with herbs and seasoning.
2. Top with mozarella and bake at 425 degrees for 30 minutes.

Courgette & Ricotta Canneloni

Home-made cannelloni with ricotta, spring onions and lemon makes a tasty family feast.


Freshly Ground Black Pepper
1 Onion, chopped
50 gram Mozzarella cheese
1 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
30 millilitre olive oil
4 Courgettes, grated
2 Garlic cloves, crushed
1 Zest of 1 lemon
250 gram Ricotta cheese
250 gram Cannelloni tubes
4 Spring onions
2 tomatoes, chopped
400 millilitre water
1 Bunch Fresh Basil leaves


Preheat oven to 200°C.

Sauté onion in 20 ml oil until soft.

Add the courgettes and garlic and cook for 3 min.

Remove from the heat and stir in the zest, ricotta cheese and spring onions.

Season with black pepper.

Spoon this mixture into the cannelloni tubes and set aside.

In a small saucepan, heat remaining oil and add the tomatoes.

Cook until soft and add KNORR Spaghetti Bolognaise Dry Cook-in-Sauce sachet contents and cold water.

Bring to the boil and simmer for 5-10 min until thickened.

Season to taste.

Spread half the tomato sauce over the base of the baking dish and arrange stuffed cannelloni tubes over.

Pour the rest of the tomato sauce over and sprinkle with cheese.

Bake in the oven at 180°C for 30-40 min until the pasta tubes are cooked.
Garnish with basil leaves.

How to make Marshmallow Flower Cupcakes


Bag of mini marshmallows
Colored decorative sugars, divided by color into little seal-able sandwich baggies
Food scissors

Cut each mini marshmallow in half on a diagonal. you will end up with 2  'petals' from each marshmallow.

Place the 'petals' into a bag of decorative sugars, and give it a little shake. The sugars will only stick to the part of the marshmallow that was cut!

If you let them 'rest' for a few minutes, they will puff back up.

Carefully place your marshmallow 'petals' onto your cupcakes! They look great with little candies in the center, or pipe the center in with icing.

Hint: Using big marshmallows will give you a different look!

Grilled Fish Cutlets with a Tangy Salsa

This summery dish of grilled fish cutlets with a fresh, tangy salsa is one of our featured Pick n Pay recipes this month. You can use any sort of firm-fleshed fish cutlet, fresh or defrosted from frozen, and these can be cooked on a griddle pan, under your oven grill or on the braai. Don't forget to pop into Pick n Pay today to get all the ingredients you need!

Serve up this healthy fish dish in 30 minutes with a fusion of flavour using coriander and apricots.


700 gram Fish cutlets
Juice of ½ lemon
20 millilitre Fresh coriander, finely chopped
80 gram Soft apricots, chopped
½ Red onion, finely chopped
1 Medium yellow pepper, finely chopped
480 gram Plum tomatoes, seeded and finely chopped
2 Cucumbers, seeded and finely chopped
1 sachet KNORR Sweet & Sour Sauce
40 millilitre Olive oil
500 gram Boiled new potatoes or 200 g brown rice


Combine cucumbers, tomatoes, yellow pepper, red onion, apricots and coriander in a small bowl.

Add a squeeze of lemon juice.

Rub the fish cutlets with olive oil and the dry KNORR Sweet & Sour Sauce sachet contents.

Marinate for 30 min.

Place cutlets on a griddle pan or braai and cook until browned on both sides.
Serve fish with salsa and 500 g boiled new potatoes or 200 g brown rice.

Mexican Pasta

Dish up this pasta dish with a slight chilli kick while supporting your favourite soccer team.


400 gram Tin red kidney beans, drained
2 tablespoons olive oil
2 Onions, chopped
2 Baby marrows, diced
450 millilitre water
15 millilitre Stork Margarine
½ cup Frozen corn, thawed
1 KNORR Arrabiatta Pasta & Sauce
1 Tomato, chopped
1 pinch Robertsons Salt and Black Pepper to taste


In a frying pan heat oil. Sauté onions and baby marrow.

Add water and margarine, bring to the boil.

Stir in KNORR Arrabiatta Pasta & Sauce, cook for 8-10 minutes, stirring continuously.

Stir in the corn, kidney beans and tomato, season with salt and pepper.
Stir gently until heated through.
Serve in beautiful Mexican bowls with lime wedges.

Cinnamon Roll Pancakes


for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla


To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze.