Bring an extra dose of joy to your iftar gatherings with these savoury treats. In the first part of this recipe, I’ve guided you through to creating quick and easy pizza bases that are sure to impress. But what makes these mini masterpieces truly remarkable? It’s all about the toppings! In the second part, I’ll share two of my family’s favorite toppings, a delicious lemon & herb chicken topping and an age old Cape Malay favourite, in the form of a Vienna moortjie. I also love adding braised or caramelised onions to the pizza base first, then the topping of your choice and finally the grated cheese. Tiny treats that are big on flavour!

Lemon & Herb Chicken Topping:

For The Chicken Topping

50 g garlic and herb butter

500 g chicken breast, cut into small strips or cubes

1 tsp (10 ml) lemon pepper

1 tsp (10 ml) zesty pepper (I’ve used the Wembly brand)

1 tsp (10 ml) Amiena’s Wonderspice Lemon & Herb paste

1 tsp (10 ml) Amiena’s Wonderspice Steak & Chops paste

Salt to taste

Preparing The Chicken

1. In a bowl, combine the chicken with the seasonings and pastes, ensuring every piece is coated well. Set aside.
2. Heat the garlic butter in a medium-sized saucepan over medium to high heat and add the marinated chicken.
3. Cook for about 10 to 15 minutes, or until the chicken is cooked through and the pan is dry.
4. Allow the chicken to cool before generously topping your pizza bases with the flavourful combination.

Don’t forget to sprinkle a blend of mozzarella and cheddar cheeses for an ooey-gooey finish!

Vienna Smoortjie (Braised Viennas) Topping:

For The Viennas

1 Tbsp (15 ml) canola, sunflower, or olive oil

1 medium-sized onion, finely chopped or grated

1 large ripe tomato, finely grated

8 to 10 viennas, cut into bite-sized slices

½ tsp (2.5 ml) freshly ground black pepper

Salt to taste

Preparing The Viennas

1. Heat oil in a medium-sized saucepan over medium to high heat and add the grated onions and tomato.
2. Saute for about 7 minutes, or until the onions and tomato have reduced and are cooked.
3. Add the sliced viennas to the saucepan and mix well, combining all the ingredients.
4. Cook for an additional 5 minutes, allowing the flavours to meld together.
5. Let it cool before generously topping your pizza bases with this savoury mixture.
6. Don’t forget to sprinkle a blend of mozzarella and cheddar cheeses for an ooey-gooey finish!