- 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
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, reduce the heat to medium and cook, covered, for 8 minutes.
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.
Reduce the heat further, cover and cook for 10 to 15 minutes. Add the butter and mix. Cool slightly.
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.
Scatter over the chorizo, onion, broccoli, a spoonful of the basil pesto and the Parmesan.
Season to taste and bake for 10 minutes, or until the cheese has melted. Serve warm.