Boerewors maize pizza

Recipe from: 12/9/1993 12:00:00 AM
Ingredients 20
Servings 1
Minutes +/- 30 min + rising


Serving Change
  • 250
    maize meal
  • 250
    cake flour
  • 10
    instant yeast
  • pinch salt
  • 2
    extra-large eggs
  • 10
  • 200
    lukewarm water
  • 100
    bacon, chopped
  • 1
    onion, sliced into rings
  • oil
  • 2
    ripe tomatoes, skinned and grated
  • salt and black pepper to taste
  • pinch sugar
  • a generous piece of boerewors or cocktail sausages
  • few mini mealies
  • few black olives
  • mozzarella cheese, sliced
  • origanum for sprinkling


+/- 30 min + rising
Mix all the dry ingredients together. Beat the eggs and oil together and add to the dry ingredients. Add just enough lukewarm water to form a stiff dough. Knead for at least 10 minutes or until the dough is smooth and elastic and no longer sticks to your hands. Cover with plastic wrap and leave for at least 10 minutes in a warm place to rest. Punch down and shape into a flat circle. Place on a greased baking sheet or in a flat black pot. Leave to rise until doubled in bulk. Fry the bacon and onion in a little oil until done. Add the tomatoes and simmer until a purée is formed. Season to taste with salt and pepper and add the sugar. Spoon on top of the pizza base. Arrange all the topping ingredients an top of the pizza base and sprinkle with a little origanum. Bake in a pizza oven or in a black pot until the dough is crisp and the cheese has melted. Serve with a lamb's liver sauce: Stir-fry 200 g diced lamb's liver in a little oil until just done but still slightly pink. Add 100 ml cream and 25 ml brandy and simmer until the sauce thickens. Season to taste with salt and pepper and serve with the pizza.

Read more on: bake  |  beef  |  shallow-fry


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