Boerewors sheet-pan pizza

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“This crowd-pleasing flatbread is loaded with roast tomatoes, cheese and my favourite iBhisto relish from Woolies. The boeries in blankets are a change from pork sausages.” – Khanya Mzongwana

Ingredients

For the sheet-pan pizza:
400 g flour, plus extra for dusting
10 g instant dry yeast
40 g sugar
1 t sea salt
6 T extra virgin olive oil, plus extra for greasing
2 cups lukewarm water
For the topping:
400 g Woolworths traditional boerewors, cut into 20 cm lengths
200 g streaky bacon
3 T extra virgin olive oil
100 g Woolworths iBhisto relish
180 g mozzarella, grated
sea salt and freshly ground black pepper, to taste
fresh basil leaves, for serving
200 g Bella tomatoes, halved, for serving

Cooking Instructions

1. To make the pizza, combine the dry ingredients in a bowl. Pinch half the olive oil into the dry mixture using your fingertips until well distributed, then gradually stir in the water, mixing it in with your fingers until a rough dough forms. Add more flour if the dough is too wet.

2. Turn the dough out onto a floured surface and knead for 5–7 minutes until smooth and softened. Grease a clean bowl, shape the dough into a ball, place in the bowl, cover with a tea towel and prove for an hour.

3. Once the dough has doubled in size, grease a baking sheet with olive oil, and transfer the dough to the sheet pan, pushing it into the pan with your fingers. Prove for another 30 minutes. Meanwhile, preheat the oven to 180°C.

4. Wrap the boerewors pieces in the bacon. Heat the olive oil in a pan and fry the bacon-wrapped wors until golden brown and cooked through, turning once or twice. Set aside once cooked.

5. Knock down the dough in the sheet pan, drizzle with the remaining olive oil, and bake for 10 minutes, or until partially cooked. Remove from the oven and spread with the relish, then top with the cheese and the fried boerewors, and season. Bake for 15 minutes or until cooked through. Remove from the oven, scatter over the basil and tomatoes. Serve immediately.

Cook's note: Feel free to top this pizza with a few fried eggs.

Find more pizza recipes here.

Photographs: Toby Murphy
Food assistant: Thando Manyoni