Deep-Pan Pap Pizza

A South African twist on the deep-pan pizza. Best served warm, straight from the stunning Signature Buffet Casserole.


Serves 6

Preparation Time

Cook time

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Product TipThe Le Creuset Signature Buffet Casserole keeps the pizza warm all the way to the table, retaining the oven’s residual heat while not drying the food out.
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  • 6 cups water
  • 500g maize meal
  • 4 Tbsp butter
  • 200g vintage cheddar, grated
  • 200g mozzarella, grated
  • Sea salt and freshly ground black pepper, to season
  • 2 sprigs fresh rosemary, chopped
  • 1 baby purple cabbage, shredded
  • 250g heirloom mixed beetroots, roasted
  • 250g cubed butternut, roasted
  • Basil pesto, to serve


Preheat the oven to 200°C. In a Le Creuset 30cm Signature Buffet Casserole, bring 6 cups of water to the boil and add 250g of the maize meal (pap), whisking to avoid lumps. Reduce the heat to medium and stir with a wooden spoon. Cook covered with the lid for 8 – 10 minutes.

Stir again, adding the remaining maize meal a little at a time to incorporate, making sure to scrape the sides as you do so. Reduce the heat again and cook for a further 15 – 20 minutes until the maize meal is stiff and cooked. Fold in the butter, half of the cheese and season. Flatten the pap into the casserole to create a deep-pan pizza.

Sprinkle over the remaining cheese, fresh rosemary, shredded purple cabbage, roasted beetroots, butternut and bake for 10 minutes, finishing under the grill if you prefer a crispy topping. Slice while warm and serve with dollops of basil pesto.