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Think outside the pitza!

May 23, 2014 by TSJC Leave a Comment

FRIDAY 23 MAY 2014 - AFTERNOON SNACK
It’s the weekend so it’s definitely time for my Friday afternoon after work drinks snack.  These mini pizzas are perfect whole as a light lunch or cut into quarters to go with drinks.  They take 5 minutes to assemble and you can use whatever you feel want, plain cream cheese & sundried tomato is delicious.  Using a store bought pita is much cheaper than using the pizza based and they deliver a great crunch and texture.
Take store bought pita pockets, brush them with olive oil on both sides a grill under a hot grill till golden on one side and pale gold on the other.  Allow to cool for a minute and then spread a layer of cream cheese on the pale side, it will finish cooking with the toppings.  You can top them with pretty much anything you like, I love things like chorizo & prawns, avocado & spiecy tuna – Today I topped one with chunks of Gorgonzola, caramelised onions and baked till bubbling and melted and the second one I baked with lemony cream cheese (2tbsp lemon juice/60gms cream cheese) and then topped with smoked salmon and capers.  I also added some great mild pepperiness and freshness with an amazing organic baby leaf salad.
If you have a left over pita, and you feel like an indulgent Saturday morning breakfast, cut the pita open and fill it with a chocolate hazelnut spread, then brush with butter and grill till golden.  Top that with creamy greek yoghurt and fresh fruit!
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Filed Under: Brunch, Cocktails & Drinks, Lunch

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The Secret Jozi Chef & The Cookery

Paul Maciel, started well known Jozi restaurant Pronto in 2004, after 12 years Paul sold Pronto and decided to follow his passion for writing and teaching about food with the launch of his blog The Secret Jozi Chef and his cooking school The Cookery. The Cookery and multipurpose kitchen space in Craighall Park.
The venue hosts fun social classes for students during the week as well as interactive chef's table events. The venue is staffed by a team that loves what they do always ensuring a welcoming space. The Cookery is equipped with state of the art Whirlpool and KitchenAid appliances and plenty of room for larger groups to cook.

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Paul Maciel is the Chef Owner, of award winning Italian restaurant Pronto in Johannesburg.

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