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  • 4 to 6
  • Easy
  • 15 minutes
  • 40 minutes
  • Woolworths Exclusive Release Viognier 2012 (Ken Forrester Wines)


  • 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

Cooking Instructions

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.

Sibahle Mtongana Recipe by: Sibahle Mtongana
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