This Chicago deep-dish style pizza is more like a pie and loaded with your favourite toppings. I fell in love with this style of pizza the first time I ate it in Minnesota many moons ago, so was excited to do it as part of a pizza recipe series for Kerrygold Cheddar. You can check out my black pizza with chipotle BBQ chicken, mushrooms & red onion, or my pizza Bianco with prosciutto, nectarines & thyme.

Latest Posts

View All
Fruitcake shortbread recipe

Buttery shortbread and brandy drenched dried fruit marry together to make this delicious fruitcake shortbread. It’s slightly chewy and will remind you of Christmas. Add…

Two Brothers From Another Sea, Paternoster, with Kobus van der Merwe from Wolfgat and Willem Hiele from Willem Hiele Restaurant in Koksijde Belgium

In June last year, Kobus van der Merwe from Wolfgat in Paternoster and Willem Hiele from Willem Hiele Restaurant in Koksijde Belgium came together for…

This Chicago deep-dish style pizza is more like a pie and loaded with your favourite toppings. I fell in love with this style of pizza the first time I ate it in Minnesota many moons ago, so was excited to do it as part of a pizza recipe series for Kerrygold Cheddar. You can check out my black pizza with chipotle BBQ chicken, mushrooms & red onion, or my pizza Bianco with prosciutto, nectarines & thyme.

I’m so excited about this black pizza with chipotle BBQ chicken, mushrooms and onion recipe because it’s been brewing on the back burner for a while. Pizza is amongst my favourite things to eat on the planet. A year ago I took myself to Naples on a pizza pilgrimage and tasted several original and authentic pizzas and generally got up close and personal with this style. I love this flavour combination of chicken strips which have been basted in my own BBQ chipotle sauce but use whatever BBQ sauce you love. Mushrooms and red onion complement the chicken too.

The Delaire Graff Restaurant welcomes visitors back to its exquisite property under the helm of the new head chef Kayla-Ann Osborn. I was there recently to meet her and shoot a few of her summer dishes. A passionate cook from a young age, Kayla-Ann is only 27 years old and the first female head chef at Delaire Graff Estate. She made a name for herself at The Chef’s Table, a well-known fine dining restaurant in Durban.

I recently received a copy of Ottolenghi’s new cookbook Flavour, and have been poring over the delicious recipes and photography since. I chose to make his Portobello mushroom steaks with butter bean mash recipe because its flavoured with chipotle and I couldn’t resist. Chipotle in adobo is a favourite condiment and I make my own. I loved the sound of everything going on in this dish and it blew me away.