Home
Khanya Mzongwana

Khanya Mzongwana

Recipes & Articles by Khanya Mzongwana

Marinated bocconcini with chilli, orange, basil and poppy seeds

Cheese recipes

Marinated bocconcini with chilli, orange, basil and poppy seeds

Chorizo, black bean and sweet potato fritters

Beans recipes

Chorizo, black bean and sweet potato fritters

1 hour

Braaied chicken with chilli, macadamia and rose marinade

Braai recipes

Braaied chicken with chilli, macadamia and rose marinade

40 minutes

Khanya's secret sweet fire sauce

Chilli recipes

Khanya’s secret sweet fire sauce

15 minutes

Bhisto with fried eggs

Breakfast recipes

Bhisto with fried eggs

35 minutes

Pearl barley

Avocado recipes

Pearl barley “tabbouleh” with green chilli, lime and celery vinaigrette

30 minutes

Sweet beetroot pizza with butternut purée and goat's cheese

Beetroot recipes

Sweet beetroot pizza with butternut purée and goat’s cheese

25 minutes

Roasted red grape pizza

Pizza recipes

Roasted red grape pizza

5 minutes

Spanish Margherita with fennel salad

Fakeaway recipes

Spanish Margherita with fennel salad

15 minutes

Poached egg pizza with smashed peas, charred leeks and dill mayo

Fakeaway recipes

Poached egg pizza with smashed peas, charred leeks and dill mayo

30 minutes

Pork meatball-and-kimchi pizza

Chilli recipes

Pork meatball-and-kimchi pizza

20 minutes

The basic pizza base

Fakeaway recipes

The basic pizza base

10 minutes

Load more

The basic pizza base

By Khanya Mzongwana

Serves Makes 7

Difficulty Easy

Prep Time 15 minutes, plus 4-6 hours' rising time

Cooking Time 10 minutes

Ingredients

600 g strong white bread flour, plus extra 120 g for rolling
½ t instant dried yeast
1 t salt
3 T extra virgin olive oil
50 g semolina, for dusting

Method

Place the flour, yeast and salt into a large bowl. Stir in 2 cups lukewarm water and the olive oil. You should end up with a slightly runny dough. Scrape down the sides of the bowl, cover with a tea towel and, if your kitchen is cool leave it out, but if it’s warm put it in the bottom of the fridge. Allow the dough to rise for at least 4–6 hours or until doubled in size.
When ready to cook, bring the dough to room temperature. Preheat the oven to 220°C. Dust 2–4 baking sheets with semolina. Dust the work surface with our, then divide the dough into 2 or 4 pieces. Knead each piece on the floured surface, incorporating enough our to stop the dough from being sticky.
Roll each piece into a pizza shape and lift onto the baking sheets. Allow to rise for 10 minutes. Sprinkle with salt, prick with a fork and bake for 10 minutes. The crust should still be white to allow for browning at a later stage or once toppings have been added. Cover in clingwrap and freeze.

Discover more pizza recipes here.