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      The Grab-N-Go Muffins That Make Breakfast A Breeze

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      Pressed for time in the mornings? These muffins are an easy grab-and-go option and perfect for prepping ahead on a Sunday. Keeping a container of four-week muffin mix in the fridge means breakfast is always one step away.

      This simple recipe from Jackie Cameron Cooks At Home gets the balance just right. The mix of candied peel, raisins and bran gives it that warm, comforting flavour. Enjoy with a bit of butter and marmalade, or as a quick snack on the go.

      Let’s Prep This Grab-N-Go Muffins Recipe

      Breakfast Muffins

      Jackie Cameron

      We should all have a container of four-week muffin mix in our fridges. It makes a quick and nourishing breakfast.

      Servings 16 muffins

      4 eggs1 cup sunflower oil340 g white sugar1 litre milk2 tsp vanilla essence250 g nutty wheat flour400 g cake flour200 g digestive bran2 tsp bicarbonate of soda250 g dates chopped140 g raisins80 g sultanas100 g candied peel80 g dried apricots chopped
      Beat the eggs, oil, sugar, milk and vanilla essence together until all the sugar crystals have dissolved.Place all the other ingredients into a large bowl and make a well in the centre.Cut the egg mixture into the dry ingredients with a knife until combined. Ensure you don’t over-mix – this will result in odd-shaped muffins.This mixture freezes very well. When required, defrost and bake in an oven at 180°C for 20–25 minutes. The time will depend on the size of the muffins.

      READ MORE: Banana Muffins That Ease PMS And Cramping – True Story!

      Jackie Cameron Cooks At Home

      Jackie Cameron Cooks at Home shows the professional taking off her chef’s tunic and donning her home apron.

      With its generous invitation to good cooking that is easy and delectable, this book is a must-have for every South African home cook.

      Here are the 3 high-protein power breakfast recipes every active girl needs in her life. Plus, why you should introduce avos to your plate. More

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      This High-Protein Pizza Has 19 Grams Of Protein (And 9 Grams Of Fibre!)

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      Nothing says Friday night quite like pizza and a good binge-watch. So, skip the takeaway and try this high-protein recipe at home instead. A little prep the night before – mixing the dough, chopping your toppings and storing everything in the fridge – means you can have it on the table in no time. The secret ingredient? Cottage cheese. It’s creamy, light and packed with protein, making it a clever swap for mozzarella. Plus, we’ve added a few grilling tips to help you get that perfectly crisp base.

      High-Protein Pizza Recipe

      High-Protein Caprese Pizza

      The secret ingredient in this protein-packed pizza: cottage cheese, a creamy alternative to mozzarella.

      Total Time 25 minutes mins

      Course Main CourseCuisine Healthy

      Servings 4 servingsCalories 468 kcal

      1 Food processor
      whole-wheat pizza dough, at room temp for 1 hr. if refrigerated¾ cup whole-milk cottage cheese ⅔ cup Parmesan finely grated (plus more for sprinkling)¼ cup basil leaves chopped, plus more for sprinkling1 tsp lemon zest1 tbsp lemon juice 3 medium heirloom tomatoes sliced ½ cup cherry tomatoes1 tbsp olive oil½ tsp honey Kosher salt and pepper 1 small shallot chopped4 cups cups baby arugula 
      Prepare and grill pizza dough (per these directions); transfer to cutting board. In food processor, puree cottage cheese until smooth, then pulse in Parmesan. Transfer to bowl and fold in basil and lemon zest. Spread cheese mixture onto pizza crust and top with tomatoes. In large bowl, whisk together oil, lemon juice, honey, 1/4 tsp salt and 1/8 tsp pepper to dissolve; stir in shallot. Add arugula and toss to coat. Top tomatoes with arugula salad and sprinkle with additional Parmesan, if desired.  

      Keyword pizza

      About 468 cal, 21 g fat (4.5 g sat), 10 mg chol, 842 mg sodium, 49 g carb, 9 g fibre, 9 g sugar (3.5 g added sugar), 19 g pro

      READ MORE: 8 Easy Pizza Toppings That Are Delicious AND Healthy

      Delicious Whole-Wheat Pizza Dough Recipe

      Whole-Wheat Pizza Dough

      A great pizza starts with a delicious dough. Meet your new go-to recipe for homemade bases.

      Prep Time 10 minutes minsTotal Time 10 minutes mins

      Course Main CourseCuisine Healthy

      Servings 4 servingsCalories 286 kcal

      2 cups white whole-wheat flour ¾ cup warm water2 tsp honey1½ tsp instant yeast 1 tsp kosher salt 2 tbsp olive oil plus 1/2 tsp olive oil, divided, plus more for greasing 
      In stand mixer fitted with dough hook on low, mix flour, water, honey, yeast, salt and 2 Tbsp oil until dough starts to come together, 2 min. Increase speed to medium-low and mix until dough is smooth, 4 to 5 min. Transfer dough to lightly oiled large bowl and drizzle with remaining 1/2 tsp oil and rub to coat. Cover with plastic wrap and let rise at room temp until doubled in size, about 1 hr., or refrigerate up to 2 days. 

      Keyword pizza

      Per 113g: About 286 cal, 9 g fat (1 g sat), 0 mg chol, 482 mg sodium, 40 g carb, 7 g fibre, 4 g sugar (3 g added sugar), 9 g protein

      How To Grill Pizza Dough

      Heat grill to medium-high and prepare one side for direct heat and other side for indirect heat.

      Working on floured surface, shape pizza dough (at room temp, if refrigerated) into 25- to 30-cm round and transfer to flour-dusted baking sheet. Brush top with 2 tsp olive oil.

      Grill dough, oiled side down, over direct heat, covered, until top begins to bubble and bottom is crisp, 2 to 4 minutes (use tongs to peek underneath).

      Brush top of dough with 2 tsp olive oil.

      Flip dough and grill over indirect heat, then top as desired. Grill, covered, until crust is cooked through and charred on bottom, 3 to 5 minutes (any cheese will melt during this time).

      READ MORE: Genius Healthy Ingredient Swaps For Junk Food From Chantal Lascaris

      High-Protein Pizza Recipe and Whole-Wheat Pizza Dough by Joy Cho was originally published on Women’s Health US. More

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      THIS Is The Best Chicken Soup Recipe To Cure A Winter Cold

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      If you’re warding off the chills, add traditional Jewish dumplings (kneidlach), and this homemade chicken broth will restore your faith in goodness.

      READ MORE: 6 Delicious Winter Soup Recipes – Plus Sides!

      Basic Chicken Stock

      Chicken stock is really easy to make: just add all the ingredients to one pot, bring to a simmer, then let it burble away happily for an hour or two. Use cost-effective chicken wings or the carcass of a roast or rotisserie chicken – just freeze until you’re ready to turn it into soup.

      Basic Chicken Stock

      Chicken stock is really easy to make: just add all the ingredients to one pot, bring to a simmer, then let it burble away happily for an hour or two.

      Course Soup

      1 pack chicken wings1 carrot peeled and halved1 celery stick halved1 onion halvedHandful of parsley if you have it2 bay leaves5 peppercorns
      Add all the ingredients to the pot and cover with cold water. Slowly bring to the boil over medium heat and skim off any foamy scum that rises to the surface.Just as it’s about to come to the boil, turn down the heat and simmer for one and a half hours.Drain and cool.

      Keyword soup

      READ MORE: Make This Cold-Fighting Lettuce, Fennel & Pea Soup If You’re Feeling Under The Weather

      Jewish Chicken Soup

      Chicken soup with kneidlach is the traditional first course at the Seder meal during Passover. Food writer, chef and Jewish food expert Oded Schwartz of Oded’s Kitchen shares his recipe for kneidlach below. His dumplings are made airy with soda water and use extra-virgin olive oil instead of schmalz (chicken fat).

      “I also serve the kneidlach as one would gnocchi, with a home-made tomato sauce,” says Schwartz. “It’s basically the traditional 2/3/4/6 recipe [ratio of ingredients to each other; increase accordingly]; I usually use six heaped spoons for kneidlach and seven for gnocchi.”

      For the soup:

      Make the chicken stock as above but add two leeks (sliced and washed well), two turnips (peeled and halved) and 100g of pumpkin (peeled and roughly chopped). Reserve some of the stock for cooking the matzo ball

      For the kneidlach:

      Jewish Chicken Soup

      Oded Schwartz

      Chicken soup with kneidlach is the traditional first course at the Seder meal during Passover. Food writer, chef and Jewish food expert Oded Schwartz of Oded’s Kitchen shares his recipe for kneidlach.

      Course Main Course

      Servings 5 servingsCalories 339 kcal

      For The Soupchicken stock2 leeks sliced and washed well2 turnips peeled and halved100 g pumpkin peeled and roughly choppedFor The Kneidlach2 eggs3 tbsp extra-virgin olive oil4 tbsp soda water or verycold water6 tbsp mediummatzo meal½ tsp salt¼ tsp white pepper30 g dill or parsley leaves very finely choppedChives and dill, chopped, to serve
      For The SoupMake the chicken stock as above but add two leeks (sliced and washed well), two turnips (peeled and halved) and 100g of pumpkin (peeled and roughly chopped). Reserve some of the stock for cooking the matzo ball.For The KneidlachWhisk the eggs until frothy, then whisk in all the other ingredients (except the matzo meal).While whisking, add the matzo meal in a steady stream.Cover and refrigerate overnight.Bring a medium-sized pot of chicken stock to the boil. Using a heaped teaspoon and wet hands, form the cold matzo mixture into balls and drop into the boiling stock. Turn down the heat and simmer, stirring occasionally, for 20 to 30 minutes, or until fluffy, doubled in size and cooked.Remove with a slotted spoon and serve three each in hot chicken broth sprinkled with chives and dill.

      The matzo balls can also be cooked in salted boiling water.

      Keyword Healthy Recipes, soup

      SERVES 5. Per 308g serving: 1 421kJ, 15g fat (3g sat), 430mg sodium, 26g carbs, 4g fibre, 6g sugars, 28g protein

      These three comforting soups will boost your immune system. Plus, get your hands on The Ultimate Soup Cookbook for only R199. This ebook is packed to the brim with nutrients and good-for-you ingredients, you’ll find few dishes that stand up to it tastewise, timewise and healthwise. More

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      Here’s Why You Should Eat More Avo – Starting With This Breakfast

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      Avocados are good for a lot more than upping the aesthetic value of your plate. They’re rich in heart-healthy monounsaturated fats, which can provide slow-release energy. And these good fats help keep you fuelled for any fitness regime. Plus, they help with the absorption of some vitamins and protect your heart.

      READ MORE: 5 Genius Ways To Ripen An Avocado Even Faster

      The Health Perks Of Avo

      If you’re a fitness bunny, you should know that your post-workout recovery is just as important as your training itself.
 And avocados contain potassium (double than what’s in bananas, FYI), which helps prevent cramps and supports muscle recovery. The anti-inflammatory properties in avocados even help reduce post-exercise soreness (goodbye DOMS!).

      And if you’ve always had a gut (wink wink) feeling that avos are good for you, you would be correct! Avocados contain prebiotics and fibre to support digestive health, keeping your gut microbiome well-balanced – which can improve nutrient absorption and even support immune function.

      All of this means that you can fuel smarter, recover faster and keep your gut healthier with the power of avocados. So go on, just add an avo!

      Savoury Yoghurt Bowl

      South African Avocado Growers’ Association

      Quick, tasty and loaded with avo goodness. This breakfast comes together in just 25 minutes!

      Prep Time 15 minutes minsCook Time 10 minutes minsTotal Time 25 minutes mins

      Course Breakfast

      Servings 4 people

      2 handfuls cherry tomatoes or on the vineAvocado or olive oil for cookingSalt and pepper2-3 avocadosJuice of ½ lemon500g double thick plain yoghurtHandful mixed herbs (such as basil and dill) finely chopped + extra for garnish4-6 soft boiled eggs halved¼ cup mixed nuts toasted and choppedToast to serve
      Preheat oven to 200°C. Place the tomatoes on a roasting tray and drizzle with oil. Season with salt and pepper. Roast for about 10 mins or until tomatoes start to blister.Blitz one of the avocados with 2 Tbsp oil and lemon juice to taste, until smooth. Season with salt and pepper. Combine the yoghurt and herbs and swirl onto 4-6 plates with the blitzed avocado. Top with the tomatoes, eggs, extra herbs and nuts. Serve with toast.

      Keyword breakfast

      READ MORE: 6 Easy Kitchen Decluttering Tips For A Clear, Healthy Cooking Space

      For further information and avo recipes, visit Avocado.co.za, like @iloveavocadoSA on Facebook and follow @iloveavosSA on Instagram.

      Recipe and Images: THE SOUTH AFRICAN AVOCADO GROWERS’ ASSOCIATION

      **WH PARTNERSHIP More

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      The Big Benefits Of Creatine, Especially For Women 

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      If we were to say the word “creatine” to you two years ago, we’re willing to bet that your word association might spit out something like “gym bros”, “bodybuilding,” or “no thanks”.  Now, though, creatine has gradually moved into a must-have supp, with more women embracing the stuff. Andy Moore, research and development and quality control manager at NPL (Nutritional Performance Labs) has the scoop on the benefits of creatine. 

      For years, creatine has sat quietly on the shelf while flashy, less-proven supplements passed through our feeds. Yet no other compound has been as thoroughly studied or as consistently supported by scientific data. It’s time to take another look, not through the narrow lens of muscle building, but through the wider frame of overall well-being. And hydration is where that shift starts.

      The Science Behind Creatine 

      At its core, creatine’s job is to help your cells produce energy, fast. It fuels short, sharp bursts of effort – sprints, lifts, high-intensity exercise – but its benefits don’t stop when you leave the gym. When creatine pulls water into your muscle cells, it doesn’t just make them look “fuller.” That intracellular water helps with thermoregulation, transportation of nutrients and metabolic function. Translation: creatine is hydrating. It’s one of the most effective ways to promote true hydration – not just more fluid in the bloodstream, but more water where it matters.

      In practical terms, being sufficiently hydrated means stable energy levels, better recovery, fewer cramps and even improved heat tolerance. And, when paired with electrolytes like sodium, magnesium and potassium, creatine becomes part of a smarter hydration solution – especially in hot climates or during long periods of physical stress.

      The Benefits Of Creatine For Women 

      Creatine’s benefits for women are often underplayed. Multiple studies have shown creatine can help women preserve lean muscle during calorie restriction, support bone density and even improve mood and memory. It’s also been linked to better cognitive performance during stress and sleep deprivation – two conditions modern life isn’t short on.

      Here’s the bit that often gets overlooked: creatine may support hormonal balance, particularly during menstruation, pregnancy and perimenopause. Oestrogen plays a role in creatine synthesis, so when levels drop, supplementation can help plug the gap. That means more mental clarity, less fatigue and better training outcomes across all life stages.

      Hydration is also more complex for women than most hydration marketing admits. Hormonal fluctuations change how the body retains and uses water. Creatine, combined with electrolytes, offers a more tailored solution than just throwing back another bottle of water.

      READ MORE: Creatine Could Boost Your Brain After A Bad Night’s Sleep, Research Finds

      Creatine Has Brain Benefits 

      There’s a quiet revolution happening in how we view supplements for brain function. Creatine is a key part of that.

      The brain runs on adenosine triphosphate, or ATP, the same cellular energy currency as muscle. Supplementing with creatine has been shown to improve working memory, reduce mental fatigue and even buffer the effects of sleep loss. For knowledge workers, students, shift workers or anyone balancing high cognitive loads, that’s no small thing.

      Creatine doesn’t replace a good night’s sleep or a balanced diet, but it can help the brain stretch its resources further. And, unlike many nootropics, it doesn’t rely on stimulants or sketchy science.

      Deep Hydration 

      Most hydration advice still revolves around how many litres you drink a day. But true hydration isn’t just about quantity – it’s about absorption, retention and cellular balance.

      Creatine enhances water uptake into cells. When combined with electrolytes like sodium (which helps fluid enter the bloodstream), potassium (which keeps it in the cells), and magnesium (which supports muscle and nerve function), you have a hydration formula that works with the body, not just through it.

      Coconut water powder and Himalayan salt, found in some blends, bring additional minerals and natural electrolytes to the table. These ingredients aren’t there for label decoration – they help keep your cells functioning when sweat, stress or poor nutrition start pulling things out of balance.

      READ MORE: Creatine Guide: What It Is, How It Works, Proven Benefits And The Truth On Side Effects

      How To Use Creatine For Max Benefits 

      The old-school approach to creatine was to “load” it, then use it only around workouts. But today’s blends, especially those with added BCAAs and electrolytes, are designed for daily use. That matters because many of the non-performance benefits – mood, cognition, hydration – only show up when creatine is part of your regular routine.

      And let’s be honest: most of us aren’t elite athletes. We’re busy, tired and trying to do our best. Products that support energy, hydration and brain function across a day – not just during a training session – are far more useful in real life than any promises of six-pack abs.

      READ MORE: 18 Foods High In Vitamin C Beyond Just Oranges

      Meet The Expert

      Andy Moore

      Andy Moore holds an MSc in Dietetics and is currently the Research & Development and Quality Control Manager at NPL. She spearheads new product development for FMCG and pharmaceutical brands within the NPL group, including CAMs, sports supplements, and vitamins. Andy’s role involves sourcing ingredients, developing product concepts, and overseeing packaging in collaboration with the Creative Director. She ensures compliance with food safety and pharmaceutical regulations (SAHPRA) and supports strategic product launches with technical insights. Passionate about wellness and nutrition, Andy’s extensive experience in R&D, commercial strategy, formulation development, and QA management drives her commitment to improving consumer health and well-being. Her past roles include key positions at Glowing Sky Distributors, Powdermix Technologies and USN SA – Ultimate Sports Nutrition. More

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      6 Easy Kitchen Decluttering Tips For A Clear, Healthy Cooking Space

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      There’s nothing like the stress of a messy kitchen to ruin the serenity of making a healthy meal. Whether it’s cupboards that spill out when you open them, a stacked fridge that makes it impossible to find your ingredients, or surfaces that are littered with gadgets, a cluttered kitchen makes for a harder time cooking.

      So, to declutter your kitchen is to prioritise your health. “If your counters are routinely cluttered, there’s a good chance you’re storing too many daily-use items there (toaster, spice rack, knife block, etc),” says Matthew Ayres, kitchen and appliances expert at RDO Kitchens and Appliances. “You’ve probably reasoned that leaving such items on the counters makes them easier to grab when you need them.”

      “Putting away all the unnecessary clutter will also ensure that you can keep your kitchen space nice and clean, minimising bacteria growth.”

      But where do you start?

      6 Ways To Declutter Your Kitchen

      1. Get Rid Of Duplicates

      “Kitchens are notorious for duplicates,” says Ayres. “Remove unneeded ones and keep your favourite, most used items.”

      “There are physical boundaries all over the kitchen – drawers and cabinets that provide defined, limited spaces for storage. Instead of trying to stuff everything in these spaces, think of their limits as friendly suggestions on how much you should keep.”

      2. Forget High-tech

      Many of us have kitchen gadgets that we believed would change how we cook but, in reality, are rarely used. “Evaluate all the items in your kitchen by asking yourself the right question: ‘Do I need it?’. If you’ve rarely or never used a tool, bowl or storage container, then it’s probably not really necessary to keep,” says Ayres.

      READ MORE: The Easy Vegan Fudge Squares You’ll Want To Eat Every Minute

      3. Group Foods

      Pull out all of your food in your fridge and cupboards and chuck anything that’s expired. Then, “put foods away in logical groupings,” says Ayres. That might be as simple as grouping by storage (tins, packets, sauces, fresh) or meal type (breakfast foods, baking, lunch). Make the system whatever is smartest for your life.

      4. Add Baskets

      “Organise items with baskets or transparent containers so you can see at a glance what you’ve got,” recommends Ayres. It also makes it easier to pull out what you need when you need it.

      Rather than decanting items into jars, as is all the rage on Instagram, “Stick to the original packaging and invest in baskets for organisation instead, as it reduces cost and time. If you’re still keen on decanting, opt for square containers to make the most of your space.”

      READ MORE: The Pork Belly And Lobster Dish That Your Tastebuds Will Remember Forever

      5. Get Zonal

      As well as food, try to group kitchen items together. “The first rule is that everything in your kitchen should have a home where the items stay when not in use. Not only is this important so that everyone can find things, but it helps you gauge when you have accumulated too much and need to clean out a bit,” says Ayes.

      He says dividing your kitchen into work zones and store items as close to their related zone as possible. For instance, you might have a hot tea zone, where the mugs are placed directly above the kettle for easy access.

      “The most used items get the best storage spots and the least-used items (if not thrown out) can be stored in awkward cabinets, top shelves, or even the utility room.”

      6. Think Practically

      “If your kitchen hosts activities such as homework or family games, be sure those items have a designated home in the kitchen or nearby to keep on top of clutter.”

      “It can be tempting to be swayed by aesthetics and overlook the practicality of a storage solution.”

      This article by Chloe Gray was originally published on Women’s Health UK. More

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      Banana Muffins That Ease PMS And Cramping – True Story!

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      Banana muffins aren’t exactly at the top of foods that you crave when PMS has you in a chokehold, right? While a slab of chocolate may seem like your only trusted bestie during that period, try pairing it with this recipe. Here’s the science behind our suggestion: bananas provide cramp-busting potassium and vitamin B6, a hormone regulator that may help reduce water retention, depression and other PMS-related symptoms. Yoghurt, on the other hand, brings calcium and vitamin D to the mix: a dynamic duo that has been shown to slash PMS symptoms by up to 40 percent. Walnuts deliver magnesium – which may reduce irritability and stabilise blood sugar levels – which in turn can help control those PMS-fuelled “I want to eat everything” urges.READ MORE: This Super Sexy Smoothie Will Get You All Revved Up!

      Banana, Yoghurt And Walnut Muffins

      A dynamic combo of ingredients that regulates your PMS-fuelled cravings and cramps.

      Course Breakfast, DessertCuisine English

      Servings 12

      ¼ cup Oatmeal½ cup Rice flour¼ cup Ground flaxseed1 tsp Baking powder1 tsp Bicarbonate of soda2 Eggs, beaten¼ cup Plain yoghurt3 medium Ripe bananas, mashed½ cup Honey ⅓ cup Grapeseed oil¼ cup Walnut pieces
      Preheat oven to 190°C.In a large bowl, whisk together oatmeal, flour, flaxseed, baking powder and bicarbonate of soda.In a separate bowl, combine the eggs, yoghurt, bananas, honey and oil. Add flour mixture and fold in the walnuts.Spoon the batter into paper-lined muffin trays. Bake for 20 to 22 minutes or until the tops spring back when lightly touched. Cool on a wire rack.

      Per 83g muffin: 921kJ, 10g fat (1g sat), 160mg sodium, 31g carbs, 3g fibre, 16g sugars, 4g protein

      Keyword Muffins

      READ MORE: PCOS Diet Plan: The Best Foods To Eat (And Limit) When You Have PCOS, According To Experts More

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      Coconut Flour Pizza Base (Low Carbs, Gluten-Free)

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      Gather here gluten-intolerant huns! There’s one more way to enjoy pizza without worrying about the havoc gluten wreaks in your digestive system. Coconut is such a multi-purpose ingredient: we drink the water, add flakes to our granola and cook with the oil. The flour is just as versatile and easy to use. Case in point: this delicious pizza base! Besides being gluten-free, it’s also packed with fibre and rich in protein, with additional benefits such as improved digestion and stable blood sugar levels. Apron on, let’s bake away!READ MORE: Experts Explain If You Should Actually Eat Carbs At NightLet’s Make This Delish Gluten-Free Pizza

      Coconut Flour Crust Pizza

      Amy Hopkins

      The benefits of using coconut flour to make a traditional pizza pie? Besides being gluten-free, you’ll get an extra dose of fibre and protein in every bit.

      Course LunchCuisine Italian

      Servings 4

      1 Mixing BowlBaking Paper1 Baking tray
      Pizza Base80 g Coconut flour1 Tbsp Mixed herbsPinch of saltBlack pepper3 Free-range eggs2 Tbsp Coconut creamPizza Toppings½  Red onion chopped1 Clove garlic1 Tbsp Coconut oil200 g Cherry tomatoes sliced35 g Mushrooms60 g Hard goat’s cheeseLemon zestParsley
       Preheat the oven to 180°C. Combine the coconut flour, herbs, salt and pepper. In a separate bowl, beat the eggs until fluffy. Mix the eggs into the flour mix, then mix in the cream.Line a tray with baking paper and grease the paper. Place the dough on the tray and, using your fingers, push towards the edges to make a round shape. It should be just less than five-millimetres thick. Bake for 15 minutes.While baking, sauté the red onion and garlic in the oil over a medium heat for two minutes. Add three tablespoons water and continue to sauté until it’s absorbed. Add the tomatoes and 60ml water; reduce for about 15 minutes, stirring occasionally.Remove the pizza base from the oven, spoon the sauce all over, then add the mushrooms and cheese and bake for a further five minutes.Serve with parsley, lemon zest and extra black pepper.

      Keyword pizza

      More Ways To Enjoy Pizza This Week: More