Wheat free Archives

Asparagus recipes

Cauliflower couscous with mustard butter

8 minutes

Nut recipes

Grilled sweetcorn with crisp bacon and Gorgonzola

15 minutes

Apple recipes

Raw butternut and apple salad with Verlaque gooseberry dressing

5 minutes

Brinjal recipes

Roast baby brinjals with garlic, lemon and oregano

1 1/2 hours

Maize meal

Papizza

40 minutes

Papizza

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

750 ml water
Salt, a pinch
350 g maize meal
1-2 T butter
200 g Woolworths basil pesto, feta and sundried tomato dip
2 T sweet chilli sauce
225 g chorizo, sliced
½ red onion, sliced
150 g Tenderstem broccoli, blanched
Parmesan, shaved
Sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 220°C.

2. In a medium-sized saucepan, bring the water and salt to a rapid boil. Add half the maize meal, reduce the heat to medium and cook, covered, for 8 minutes.

3. Stir the mixture and add the remaining maize meal, a little at a time, stirring and beating it against the sides of the saucepan with the back of the wooden spoon. This should take about 5 minutes.

4. Reduce the heat further, cover and cook for 10 to 15 minutes. Add the butter and mix. Cool slightly.

5. Flatten the cooled pap into a pizza pan, creating a thin base. Mix the sundried tomato and feta part of the dip with the sweet chilli sauce and spread over the pap base.

6. Scatter over the chorizo, onion, broccoli, a spoonful of the basil pesto and the Parmesan.

7. Season to taste and bake for 10 minutes, or until the cheese has melted. Serve warm.

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Papizza

Papizza

Ingredients

Method