Deep-Pan Pap Pizza
- 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.