pizza number 1
pizza number 2
pizza number 3

Col’Cacchio are about to launch their 2011 celebrity chef gourmet pizza challenge series and this is how it looks:

neil jewell, bertus basson & justin bonello

Bertus Basson from Overture in Stellenbosch starts off  the series in May with his very local and spicy  pizza called ‘Jou Ma Se Spicy Pizza’. Here the Col’cacchio’s famous thin base is topped with Cape Malay chicken strips, red chilli, feta, a green yoghurt drizzle and crushed poppadoms.   

I was very taken with this particular pizza for three reasons:

  1. As a crunch junkie, I loved the poppadoms on top giving the pizza a two tier layer of texture.
  2. The spices for the chicken strips are sourced locally from a women in Strand who owns a spice shop called ‘Momi’s Spice Shop’ – and local is definitely lekker.
  3. The green yoghurt drizzle finished off the flavours of this pizza perfectly.
Jou Ma Se Spicy Pizza

Justin Bonello, the bush cook extraordinaire and self-described “average Joe with a passion for life, love, food and my friends”  is next up on the lineup in June with his gourmet vegetarian pizza called ‘The greengenie’.  It is served on a wholewheat base and contains grated Grana Padano parmesan, roasted garlic, beetroot and butternut, sautéed shitake mushrooms, Danish Feta, rocket and a mixture of pine nuts, pumpkin, sunflower and sesame seeds. Topped with avocado and a drizzle of balsamic glaze.

This pizza was really impressive as there is so much going on with it.  A lovely sweetness from the butternut, beetroot and balsamic, with the salty feta and parmesan balancing things out.  The pine nuts and seeds give it stunning texture whilst the avocado and rocket add the freshness.  I’m a big fan of raw and cooked combo’s and I love whole wheat bases, so this was a winner for me.

The Greengenie

Neil Jewell, who is a master of charcuterie at the award-winning Bread & Wine in Franschhoek, has created a wintry culinary delight for August called ‘Sticky Fingers’. This is a pizza with a lentil base topped with roasted pork belly, smoked mozzarella and tomato marmalade.  Finished off with lime and vanilla pickled cucumber and a chilli candy.

This was succulent and opulent with the candied chilli adding a surprising, but delightful twist. Possibly the most interesting of all the pizza’s, and I definitely heard mumblings that this was a favourite.

Sticky Fingers

Marthinus Ferreira of DW Eleven-13 earn came up with a  seafood pizza for the month of July called  ‘Prawn Starr’: prawns coated in chilli, garlic and fresh lemon with roasted cherry tomatoes and fresh basil leaves.  Topped with rocket and sour cream.

This was very spicy, but the sour cream and fresh rocket balanced things out, giving it delicious freshness. Its a pity we didnt get to meet the man, who was unable to fly down to Cape Town, but this fiery little creation will go a long way to warming us up around  mid winter.

The Prawn Starr

Depending on how the sales go, at the end of the series each pizza will be avaluated and could land a place on the permanent Col’Cacchio menu.  They are nice like that.

the chefs, the cook, the trees as giveaways, justin in action
bertus basson adding hte final touches and justin bonello in the kitchen with niki bjorn from col'cacchio

The most awesome part of this promotion is that with every celebrity pizza sold, R5 will be donated to Wildlands Conservation Trust, a really cool non-profit organisation developing sustainable communities. 

‘The Sustainable Communities Programme creates opportunities for individuals with entrepreneurial spirit in underprivileged communities and, in turn, develops green, vibrant and sustainable communities.  These “tree-preneurs” are shown how to plant and grow indigenous trees from seed and care for them until they reach a certain height.  The trees are then traded back to Wildlands for items such as food, clothes, bicycles, building materials, school and university fees and support.  Wildlands then plants the trees back into under-greened communities or forest restoration projects.  To date the programme has developed 3500 tree-preneurs across 23 communities’.

In addition to money raised from the pizza sales, Col’Cacchio themselves along with many of their suppliers contribute financially.

the chefs and the guys from col'cacchio and wildlands conservation trust

Exceptional pizzas that help our communites.  I like this a lot.

justin and i

For any more info visit:

Col’Cacchio

The Wildlands Conservation Trust

7 Comments

  1. Divine! The first pic you posted of pizza #3 is a stunning pic!
    Which tree did you get?

  2. I personally love the Prawn Starr. Sour cream is my weakness. I think I will be visiting Col’Cacchio very soon indeed.

  3. Sam

    I always struggle at Col’Cacchio as there are so many nice options and I love prawn on a pizza.
    Sam

  4. Wow aren’t you the lucky girl? What an event and I would not have minded tasting all the pizzas (but I think I’d have a weakness for Justin’s). And a great cause to boot.

  5. Sam

    These had a bit of a chew in the middle. Meringues last so long, so you could make and just nibble on over time even when your husband is around.

  6. What about a vegan option? I know it might not be a favourite everywhere, but I still need a vegan pizza that keeps me coming back for more.

    What does a vegan zombie eat?
    Graaaaaaaaaaaaaaaaaaaaaaaains!

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