Boerewors, chakalaka and Mascarpone pizza
|2 tsp||tomato paste|
|olive oil — for frying|
|100 ml||mascarpone cheese|
|1/2||red onion — sliced into rings|
|rocket — wild|
|5 ml||chilli flakes|
|black pepper — freshly ground|
|olive oil — extra virgin, for drizzling|
In a pot place the chakalaka and tomato paste, stir to combine, bring to the boil and turn down to a simmer to reduce to a thick sauce.
While the sauce is reducing place your boerewors in a pan on medium heat. Cook until nicely browned all around and just cooked inside. Be careful not to overcook or cook to completely well done at this stage as the boerewors is going back in the pan later.
Once cooked, allow to cool slightly before slicing into 1.5cm rounds.
Heat a pan with olive oil and fry the boerewors rounds until brown and crunchy.
Once your sauce has reduced and thickened sufficiently remove from the heat.
Place the wrap into a dry pan on high heat. Cook until one side is nicely browned then turn and brown the other side. Once done, remove from the pan and allow to cool and harden slightly.
Now you are ready to assemble your pizza:
Place the wrap on a board or plate, top with the chakalaka, scatter with the boerewors, generous spoons of mascarpone and fresh rocket. Sprinkle with chilli, salt, pepper and a drizzle of olive oil to finish it off.