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Pappizza with Russians
Pappizza with Russians

Turn your leftover pap into a delicious “pizza” with this recipe from Drum food assistant Carmen Petersen. Here she shows you how to use pap to make a pizza base. It’s perfect for those who are gluten-intolerant.

Preparation: 15 min
Cooking: 30 min
Serves: 3

Ingredients:

 

Base

 

750 ml

water

pinch

salt

500 ml

maize meal

30 ml

butter

Topping

 

3-4

Eskort Russians, sliced

½ can

tomato and onion mix

 

salt and pepper

 

mozzarella cheese, grated

½

red onion

 

baby spinach leaves

 

Parmesan cheese, grated

 

garlic oil

Method:

  • Preheat the oven to 220°C.

Base

  • Bring the water and salt to a boil. Add 250 ml (maize meal and whisk to remove any lumps. Reduce the heat to medium, stir well with a wooden spoon, cover and cook for 8 minutes.

  • Stir the pap mixture again, add rest of the maize meal, a little at a time, stirring and mashing it against the sides of the saucepan to prevent lumps.

  • Reduce heat further, cover and cook for another 15 - 20 minutes until thickened and done. Add the butter and mix. Cool slightly, then put in a greased baking tray and flatten to make a thin base.

Topping

  • Season the tomato mix with salt and pepper and spread a thin layer over the pap base.

  • Sprinkle a layer of mozzarella over.

  • Arrange the Russian slices, onion and spinach leaves on top.

  • Sprinkle some more mozzarella as well as Parmesan over.

  • Drizzle garlic oil on top.

  • Bake for about 10 minutes until the cheese melts and is bubbly.

  • Slice and serve warm.

 
Recipe Meal Types: - Lunch - Dinner
The following product can be used with this recipe:
Eskort Russians

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