Alright, pizza fans, it’s time to level up your pizza game! We’ve
rounded up seven epic pizza recipes that’ll have you craving
more with every bite. Whether you're into carbs, low-carb, or
craving something totally unique like polenta pizza (yep, it’s
a thing), we’ve got you covered. From Jan Braai’s legendary
TV-show pizza to Hendrik Marais’ keto mushroom pizzas, get
ready to try new flavours, experiment with toppings, and make
pizza night something special. No need to call for takeout –
you’re about to create some pizza masterpieces right at home.
Let’s get cooking!
by Jan Braai
from Atmosfire
“I initially made this on my TV show, Jan Braai vir Erfenis, many years ago and it became famous overnight. In those first few weeks after the episode aired, many supermarkets sold out of ready-made pizzas on a daily basis, it was that in demand!”
by Hendrik Marais
Enjoy the rich flavour of mushroom steaks or brown mushrooms, enhanced with a savoury blend of tomato paste and cream cheese (omit the cream cheese for a vegan twist). The mushrooms are baked to perfection with a delicious topping of minced garlic, grated cheddar (or dairy-free cheese for vegans), and fresh cherry tomatoes, all garnished with aromatic basil.
by Chantal Lascaris
from All Sorts of Junk Food made Healthy
“A must-make for meat lovers. Try this fresh, meaty pizza from your own oven rather than ordering in. To keep the calories at bay, use extra-lean mince, and after cooking the salami, pat off the oil before using.”
by Vickie de Beer
from Low-carb Express
"We love eating low-carb pizza, but to roll out so many pizzas takes a lot of time. Enter the pan pizza: one large pizza for the whole family! When it comes to toppings, let your imagination run wild. You can even distribute the toppings in such a way that each person gets the topping they prefer. We are particularly partial to this combination."
by Yotam Ottolenghi and Noor Murad
from Ottolenghi Test Kitchen: Extra Good Things
“It’s not a pizza, insisted Noor, when referring to this baked polenta, which does in fact look like a giant pizza. It ended up with multiple names at the Test Kitchen such as: ‘polenta-pizza’, ‘polizza’ or ‘polenta not-a-pizza’. It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges. Serve with anything leafy and green. You can keep this gluten-free by swapping out the flour for gluten-free flour, if you like.”
My Genovese Nonna's Pizza al Taglio
by Chiara Viljoen
from Our Italian Legacy of Love
“Genova is known for its slices of pizza (pizza al taglio or 'pizza by the slice') paired with an endless variety of gourmet toppings. It's basically a focaccia dough with toppings. We grew up with this type of pizza; each Sunday we piled into the car, electric with excitement for Nonna's homemade pizza and an afternoon of fun. Eating it with a boisterous family around a big table is best, but it's also delicious for school lunches and leftovers.”
Chicken Parmigiana on Brinjal Slices
by Chantal Lascaris
from All Sorts of Tapas
“This recipe turns chicken parmigiana from a classic meal into a moreish mouthful. Crisply fried brinjals topped with melted cheese and chicken and nestled in a bed of savoury tomato sauce are guaranteed to keep everyone happy. Brinjal has a spongy porous texture, which makes it great for absorbing flavours. It's also full of vitamins, minerals and dietary fibre. Modern and addictive, this is the best chicken parm finger food around.”
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