Pizza, but not the way you know it.
Recipe, styling and photography by Katelyn Allegra
Mealie meal pizza with spicy chakalaka and boerewors meatballs
- 435ml (1¾ cups) vegetable stock
- 250ml (1 cup) water
- 170g mealie meal
- 1 large egg
- 40g Parmesan/Grana Padano, grated
- sea salt flakes and freshly ground black pepper, to taste
- 350g boerewors
- olive oil, to fry + extra, to drizzle
- 1 x 400g tin mild chakalaka
- 20g fresh oregano sprigs, leaves picked
- 250g buffalo mozzarella/fior di latte
For the pizza base, preheat the oven to 200°C. Grease a 30 x 20cm baking tray.
In a medium pot over moderate heat, combine the stock with the water and bring to the boil. While stirring fast, add all the mealie meal to the boiling liquid. Cook, stirring, until soft and creamy, about 5 minutes.
Remove from heat, allow to cool slightly, then add the egg and grated Parmesan/Grana Padano, stirring continuously. Season well.
Spread the mixture onto the prepared baking tray, either as a large, roughly shaped rectangle or the typical round pizza shape. Bake until lightly golden and crisp, 15 – 20 minutes.
While the pizza base is in the oven, prepare the meatballs. Remove the boerewors from its casing and discard the casing. Form tablespoonfuls of the boerewors into equal-sized balls.
Place a large cast-iron pan over high heat. Drizzle with a generous amount of olive oil. Fry the meatballs until lightly browned on all sides, about 5 minutes.
To assemble, spread the chakalaka over the pizza base and top with the meatballs. Tear the oregano and mozzarella/fior di latte, and scatter on top. Drizzle with the extra olive oil and season well with sea salt and freshly ground black pepper.
Return to the oven and bake until the cheese has melted and is bubbly, 10 minutes. Serve immediately.