Pizza dough of your choice – I suggest thin and crispy
150g Chicken – Thigh fillets are best.
2 tbs Cajun seasoning
2 tbs Olive oil
2 peeled mangoes or Mango Chutney
1 small pot of natural yogurt
1 banana sliced
1 small packet of cashew
One Spanish Onion or Regular onion will do.

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven, Preheat oven to 450F.
2. On a floured surface, press out the pizza dough, If you are going for thin and crispy, you will want to spread it pretty thin.
3. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
4. Place in oven and heat for 5-10 minutes or until base starts to get crispy.
5. Brown Chicken with Cajun seasoning and olive oil in a non stick fry span.
6. Fry finely sliced onion in a separate pan until caramelized.
7. Combine and spread evenly over the partially cooked pizza base.
8. Add mango, sliced banana, cashew.
9. Heat until cooked.
10. Serve with yogurt

Pizza Dough of your choice – I suggest thin and crispy
1 pot of Chunky Pesto dip
2 sliced tomatoes
100g Slices Smoked Salmon
1 pot of Cream Cheese
1 Lemon

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough, If you are going for thin and crispy, you will want to spread it pretty thin.
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Place in oven and heat for 5-10 minutes or until base starts to get crispy.
6. Remove from oven and cover base with pesto dip.
7. Place back in oven and heat until base is fully cooked, likely about 15 minutes.
8. Add other ingredients on top cold.
9. Squeeze lemon juice on top and serve

This pizza is one of my favorites because of the contrasting temperature of the ingredients and the base. It really is a yummy pizza.

Pizza Dough of your choice
1/2 cup Basic Tomato Sauce
2 oz Romano cheese grated
2 oz Provolone cheese, sliced
1 oz grated Parmesan cheese
2 oz grated mozzarella cheese

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the cheeses on top.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

Pizza Dough of your choice
1/4 cup Sun-Dried Tomato Sauce
3 1/2 oz stracchino cheese or fresh mozzarella, sliced
2 Teaspoons fresh or 1 teaspoon dried oregano

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface then top with the cheese and oregano.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

Pizza Dough of your choice
1/2 cup basic Tomato Sauce
2 1/2 oz baby new potatoes, thinly sliced
1 small onion, thinly sliced
1 small dill pickle (gherkin), thinly sliced
1 3/4 oz Swiss or Raclette cheese, thinly sliced

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the potato, onion, pickle and cheese on top.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

Jumbo Shrimp / King Prawn Pizza

Pizza Dough of your choice
1/4 cup basic tomato sauce
6 cooked Jumbo / Large shrimp (Prawns), shelled and deveined - use more if they are smaller
1/2 cup grated mozzarella cheese
1/2 teaspoon ground black pepper
1 teaspoon grated lime or lemon zest (rind) plus additional zest for garnish

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface and arrange the shrimp and mozzarella over the top.
6. Sprinkle with the black pepper and zest.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
8. Serve, garnished with the extra zest.

Pizza Dough of your choice
1/2 Cup Sun-Dried Tomato Sauce
1 oz pickled onions
3 1/2 oz smoked Salmon Slices
1 teaspoon capers
1 teaspoon fresh chervil leaves

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
4. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
5. Spread the tomato sauce over the surface.
6. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.
7. Allow to cool.
8. Thinly slice the onions.
9. Arrange them on top of the pizza base with the smoked salmon, capers and chervil. Serve at room temperature.

4 oz Chicken Breat Fillit
80 ml Satay (peanut sauce)
1 tablespoon olive oil
Dough of your choice
3/4 oz bean sprouts
2 1/2 oz grated mozzarella cheese

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. Thinly slice the chicken and marinate in 1 tablespoon of the Satay sauce and the olive oil for at least 20 minutes.
4. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
5. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
6. Spread with the remaining Satay sauce and then top with the chicken, bean sprouts and mozzarella.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.

2 Thin Dough 12 inch dough shells
2 Tbls. butter, softened
1 8 oz. package cream cheese, softened
1 cup creamy peanut butter, softened
1 1/2 cups powdered sugar
1 cup milk
1 12−oz. package Cool Whip
chocolate syrup

1. Preheat oven to 400°F.
2. Brush tops and rims of pizza shells with butter, place in center oven rack and bake 8 minutes.
3. Remove and cool on wire racks.
4. In a large electric mixer bowl, beat cream cheese and peanut butter, then add the powdered sugar in three portions, alternating with the milk.
5. Fold in thawed
6. Cool Whip, then spread mixture over the cooled pizza crusts.
7. Freeze until firm.
8. Serve pizzas cold, but not frozen. Just before serving, drizzle with chocolate syrup.

1 Batch Thin Crust Dough
1 21 oz. can pie topping (cherry, apple, blueberry, etc.)
1/4 cup sugar
1/2 cup flour
2 tbls. butter

1. Preheat oven to 450F.
2. Prepare thin crust dough according to recipe.
3. Spread out in a lightly greased 12 inch pizza pan.
4. Spoon pie topping on dough leaving a 3/4″ space from edge of pan.
5. Combine flour and sugar in a bowl.
6. With a fork, cut in butter making sure you do not mix too much. It should be crumbly.
7. Sprinkle topping over pie filling.
8. Bake until topping and crust are golden brown.
9. Remove from oven and let cool 5−10 minutes before cutting.