• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 eetlepel canola-olie
• gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies
• 1 eetlepel soetrissiesous
• sout en peper
• 125 ml room
• geroosterde brood

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoon gemaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers in Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 tablespoons of canola oil
• sliced mushrooms
• 2 tubs [250gr each] chicken livers
• 1 tablespoon chili sauce
• salt and pepper
• 125 ml of cream
• toasted bread

1. Fry 1 chopped onion and 1 chopped garlic clove in 2 tablespoons canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 tubs [250gr each] of chicken livers, cleaned.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Served with toasted bread cut into three corners.

• 1 gekapte ui
• 1 gekapte knoffelhuisie
• 2 E canola-olie
• paar gesnyde sampioene
• 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak
• 1 E soetrissiesous
• sout en peper
• 125 ml room

1. Braai 1 gekapte ui en 1 gekapte knoffelhuisie in 2 E canola-olie.
2. Voeg paar gesnyde sampioene by en roer deur.
3. Voeg dan 2 bakkies [250gr elk] hoenderlewertjies, skoongermaak, by.
4. Braai tot net gaar, nog effe pienk binne-in.
5. Roer 1 E soetrissiesous en sout en peper na smaak by.
6. Roer dan 125 ml room by en kook net deur.
7. Laat staan paar minute dat sous effe kan verdik.
8. Bedien met geroosterde brood in drie hoeke gesny.

Translation

Chicken Livers In Cream Sauce

• 1 chopped onion
• 1 chopped garlic clove
• 2 E canola oil
• few sliced mushrooms
• 2 bowls [250gr each] chicken livers, cleaned and marinated
• 1 T hot pepper sauce
• salt and pepper
• 125 ml of cream

1. Fry 1 chopped onion and 1 chopped clove of garlic in 2 E canola oil.
2. Add some sliced mushrooms and stir.
3. Then add 2 bowls [250gr each] of chicken livers, cleaned and marinated.
4. Fry until just cooked, still slightly pink inside.
5. Stir in 1 tbsp chili sauce and salt and pepper to taste.
6. Then stir in 125 ml of cream and just cook through.
7. Leave for a few minutes so that the sauce can thicken a bit.
8. Serve with toasted bread cut into three corners.

Ingredients:

• 1 pound pizza dough
• 1 Tbsp butter
• 8 cloves roasted garlic, minced
• 2 Tbsp all-purpose flour
• 1/2 tsp black pepper
• 1/2 cup skim milk
• 1/4 cup half and half
• 1/4 cup Parmesan cheese
• 1 1/2 cup boneless skinless chicken breast, cooked and shredded
• 1/4 cup red onion, diced
• 3/4 cup Mozzarella cheese
• 1 tsp fresh thyme, chopped
• 1/2 tsp dried oregano
• 1 Tbsp fresh parsley, chopped

Directions:

1. Preheat Oven:
   1. Preheat your oven to 450°F (232°C).
2. Prepare a baking sheet with a silicone liner, or grease and sprinkle with cornmeal.
3. Prepare Sauce:
   1. Melt butter in a small saucepan over medium heat.
   2. Sauté roasted garlic for 1 minute.
   3. Add flour and mix until well blended.
   4. Cook for 1 minute.
   5. Slowly whisk in milk and half and half, adding black pepper.
   6. Cook for about 3 minutes, or until the sauce starts to thicken.
   7. Remove from heat and stir in Parmesan cheese.
4. Assemble Pizza:
   1. Spread the pizza dough into roughly a 12-inch circle on the prepared baking sheet.
   2. Spread the white sauce over the dough.
   3. Top with shredded chicken, red onions, and Mozzarella cheese.
5. Bake:
   1. Bake for 17 minutes, or until the crust is golden and the cheese is melted.
6. Garnish and Serve:
   1. Remove from the oven and sprinkle with fresh thyme, dried oregano, and fresh parsley.
   2. Cut and serve immediately.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 510 kcal per serving