“When Chef Jackie [Cameron] told us about the competition, I thought to myself ‘What a great opportunity to make something delicious from a mayonnaise that I already know and use so much’,” says Annie Morrick, the winner of the 2019 Nola ❤️ Summer competition. A student at Jackie Cameron School of Food & Wine in Hilton, Annie is currently completing her in-service training at La Colombe restaurant in Cape town.
Annie’s summer-inspired recipe for Chicken, Honey and Nola Mayonnaise Weber Pizza racked up the most votes during the competition, and she walks away with R10 000! Coming in second place was Katia Scherf from Smak Deli’s recipe for vegetarian-friendly Chipotle Mushroom and Chickpea Mayo Burger, and in third place was Eoin Shiell from Capsicum Culinary Studio’s innovative recipe for fish-free sushi.
“When I heard the news I was completely speechless and still am,” says Annie. “I can say, however, that I feel so grateful to everyone who took the time to vote. I’m glad of this opportunity because you never know what will happen, unless you try! A huge thank you to Nola, for this amazing experience!”
“We love how Annie kept it nice and simple in her recipe, using a few quality ingredients to create an irresistible dish,” says RCL Foods’ Veronica Vosloo. “Who could say no to a pizza, especially one that’s topped with SA’s favourite, chicken mayo?”
“I chose to use Nola Original Mayonnaise,” says Annie. “It’s very rich and creamy, and personally my favourite – everyone knows you can’t go wrong with the original.” When thinking of what recipe to create she says her mind immediately went to a food that she enjoyed eating – pizza! She combined with a classic, chicken mayo, and a thin crispy crust. “I decided to use an artisanal pizza dough recipe that I could bake in the Weber, which was the next best thing to a pizza oven in order to achieve that perfect base.”
Try out Annie’s recipe yourself!
Chicken, Honey and Nola Mayonnaise Weber Pizza
Artisan Pizza Base:
385g White Bread Flour
7.5g (2 ¼ tsp) ORYX Salt
3g (1 ½ tsp) Instant Yeast
340g Water, Ice Cold
Extras needed for dough:
125ml Cake Flour
100g Salted Butter
2 whole chicken breasts
30ml cooking oil
1/4 cup Nola Original Mayonnaise
5ml Oryx Desert salt
1 cup mozzarella cheese
- Make ice cold water by filling a jug with cold water from the fridge and topping with 8 or so cubes of ice. Wait 2 minutes and measure out 340g into your mixing bowl.
- Add the dry ingredients and mix at a low speed using the paddle attachment until the ingredients come together. Leave to rest for 5 minutes.
- Continue mixing for 5-6 minutes at a high speed. The dough should begin releasing from the sides of the bowl, but still stick to the bottom. If it doesn’t release from the sides, gradually add more flour, one teaspoon a time, until it does. If the dough seems to stiff, and has released from both bottom and sides, dribble in more water.
- Once mixed, transfer to a well-oiled bowl, mist the top with spray oil, cover with cling film, and refrigerate overnight. The next day, remove the dough from the fridge, and let it ferment at room temperature for 2-3 hours, until doubled in size.
- Get all the filling for the pizza ready beforehand.
- Pan-sear the chicken breasts in a large frying pan with oil until they are a beautiful golden-brown colour and completely cooked through. Remove the chicken from the pan and allow to cool slightly.
- Using two forks, shred the chicken meat. Once shredded place into a bowl and add the Nola Original Mayonnaise, honey and salt. Mix until well combined. Store this in the fridge until your dough is ready to be cooked.
- Light the fire in your Weber kettle and once the coals are ready, place the Weber Pizza Stone with Handles onto the direct heat. Place the lid on the Weber and allow the stone to get very, very hot.
- Remove the lid, dust the pizza stone with some cake flour. Pour and drop the pizza dough mixture out onto the pizza stone and using the back of a large spoon (if the mixture is sticking too much to the spoon, dip the spoon in flour to make the process easier), spread the dough out as thinly as possible on the pizza stone, creating a rustic pizza-look.
- With a pastry brush, brush the top of the spread-out pizza dough with some melted butter to add extra flavour.
- Distribute the fillings all over the pizza base as quickly as possible. The reason for this is, to keep as much heat within the Weber as possible. Place the lid back on the Weber, the pizza takes about 5-10 minutes.
- To check if the base is cooked, the pizza will lift from the pizza stone easily, not sticking in any spots. Remove the pizza from the pizza stone onto a cutting board, cut into portions, garnish with fresh sage and serve.