Name: Roasted butternut, biltong and sweetcorn pizza
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 6 servings
Cuisine: African
Ingredients: 500.00 ml flour self-raising; 125.00 ml maize meal; 2.00 ml salt; 60.00 ml butter or margerine; 1.00 sweetcorn off the cob; 2.00 eggs beaten with milk; 0.00 topping TOPPING; 410.00 g tomato and onion mix; 5.00 ml dried mixed herbs; 410.00 g sweetcorn creamed; 125.00 ml butternut cooked or diced; 125.00 ml spinach cooked, finely chopped; 200.00 g thinly sliced moist beef biltong steaky bacon; 500.00 ml mozzarella cheese grated; 500.00 ml parmesan cheese grated

Recipe Disclaimer

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Ingredients (15)

500.00 ml	flour — self-raising
125.00 ml	maize meal
2.00 ml	salt
60.00 ml	butter — or margerine
1.00	sweetcorn — off the cob
2.00	eggs — beaten with milk
0.00	topping — TOPPING
410.00 g	tomato and onion mix
5.00 ml	dried mixed herbs
410.00 g	sweetcorn — creamed
125.00 ml	butternut — cooked or diced
125.00 ml	spinach — cooked, finely chopped
200.00 g	thinly sliced moist beef biltong — steaky bacon
500.00 ml	mozzarella cheese — grated
500.00 ml	parmesan cheese — grated

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Method:

1. Preheat oven to 220&#176C. Grease a pizza pan or baking sheet.
2. Sift flour and salt into a bowl; add butter and rub into fine breadcrumbs. Add
fresh corn kernels.
3. Add egg and milk mixture; blend to a very soft dough.
4. Turn dough out onto a floured board and toss with floured hands to smooth.
5. Gently flatten dough with hands or roll out to 20mm to 25mm thickness and to
fit the pizza pan.
6. Lift and place on prepared pan and spread an even layer of tomato and onion
mix base onto the dough.
7. Sprinklewith herbs and top with sweet corn, butternut, spinach and biltong, sprinkle with cheeses.
8. Bake for 20-25 minutes.

For a variation:
Select any combination of the following and place over tomato base:
chopped ham, salami, sliced mushrooms, cooked sliced courgettes or patty
pans, finely chopped peppers or stoned olives.