SPICY-MAYO DRIZZLE BOEREWORS PIZZA

YIELD: Serves 6 - 8

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INGREDIENTS

TOMATO SAUCE
25 g ( ⅕ sachet) Spaghetti Bolognaise R/P (08430026)

1/2 medium Broccoli, finely chopped

¼ cup Water

⅔ cup Tomato puree

4 tsp Tomato paste

PIZZA

6 large Pizza Bases (28 cm)

1 kg Boerewors (made using Kameeldoring™ Boerewors R/P – 03033010), cooked and cut into pieces

18 Sundried tomato quarters, halved

6 rounds Feta cheese, crumbled

6 cups Mozzarella cheese, grated

Handful Rocket

⅓ cup Delinnaise (07663050)

2 Tbsp Spicy Flame Grill Basting Marinade (07217040)

METHOD

Mix together the Spaghetti Bolognaise, water, tomato puree and tomato paste to make a tomato sauce. Preheat an oven to 180°C. Spread each pizza base with tomato sauce. Top with the boerewors, sundried tomatoes, feta and mozzarella. Bake the pizzas in the oven for ± 30 minutes or until the cheese has melted and the base is crisp. Mix together the Delinnaise and the Spicy Flame Grill Basting Marinade. Garnish the pizzas with rocket and drizzle with spicy-mayo. Serve hot. Chef's tip: Replace sundried tomatoes with peppadews