- 3 cups water
- Salt, a pinch
- 250 g maize meal
- 2 T butter
- ½ cup basil or rocket pesto
- 2 T sweet chilli sauce
- 225 g chorizo, sliced
- ½ red onion, sliced
- 150 g Tenderstem broccoli, blanched
- 200 g shaved Parmesan
- Sea salt and freshly ground black pepper, to taste
- Rocket, to garnish (optional)
Preheat the oven to 220°C. In a medium sized saucepan, bring the water and salt to a rapid boil. Add half the maize meal and whisk to remove lumps. Reduce the heat to medium, stir with a wooden spoon and cook, covered, for 8 minutes.
Stir again and add the remaining maize meal, a little at a time, stirring and repeatedly mashing it against the sides of the saucepan with the back of the wooden spoon to prevent lumps from forming. This will take about 5 minutes. Reduce the heat further and cook for 15–20 minutes, or until the pap is stiff and cooked. Add the butter and mix. Cool slightly.
Flatten into a pizza pan to create a pizza base.
Smear the papizza base with half the pesto and all the sweet chilli sauce. Scatter with the chorizo, onion, broccoli, remaining pesto and Parmesan. Season and bake for 10 minutes, or until the cheese has melted.
Remove from the oven and garnish with rocket, if using. Slice and serve warm.
You’ll need a pizza lifter to lift the pizza slices, as the papizza will be soft when warm.
This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.
TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).