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The “South Easter”

Recipe from: 18 March 2011

Ingredients 20
Servings 6
Time 1 hr


  • Pizza dough:
  • 750
    bread flour
  • 20
  • 500
    Robson’s Durban Pale Ale
  • Chakalaka base:
  • 50
    olive oil
  • 1
    onion sliced
  • 3
    cloves garlic finely chopped
  • 1/2
    tin tomato pronto
  • salt, pepper & sugar to taste
  • Bobotie:
  • 500
    lamb mince
  • 1
    onions, finely chopped
  • 50
    olive oil
  • 2
    cloves garlic, finely chopped
  • 1
    curry powder
  • 1
  • 1
    slice stale bread soaked in 200ml milk
  • 1
    green apple, peeled and grated
  • 1/2


15 mins
Pizza dough

Put all the ingredients together in a bowl, mix into dough.
Knead the dough for 10 minutes, cover and leave to rise and double in size.
Chakalaka base
Heat the olive oil in a saucepan, add the sliced onions & chopped garlic and fry until they begin to gain colour.
Add the tomato pronto and cook down for aprox 15 min until a thick paste is achieved.
Season the chakalaka with the salt, pepper & sugar.

Heat the olive oil in a large saucepan, add the onion and garlic and fry until translucent. 
Add the curry powder and turmeric, and cook briefly until fragrant.
Mix in the minced meat, followed by the soaked bread. 
Stir vigorously with a fork to prevent the meat from forming lumps. 
Add the apple, chutney, and bay leaves and simmer gently for 30 minutes, season to taste.

Divide the dough into even balls and roll out on a flour surface.
Spread the chakalaka evenly over the base.
Spoon the bobotie over the tomato base.
Tear the mozzarella balls into shreds and place on top of the bobotie.
Bake in a hot pizza oven until base is golden and crisp.
Remove from the oven and scatter the fresh coriander on top and spoon the chutney randomly over the pizza and serve.


Read more on: bake  |  pizza

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