Braai Pap Pizza
and Smoked Vegetable Salad
  • Description:

    Here’s a unique idea to add some South African flavour to your meal - a braai pap pizza base made from easy to prepare maize meal. Topped with smoked peppers, tomatoes, cucumber and more, it’s a delicious addition to every braai as a starter or a side dish, and makes great use of coals to give the vegetable salad an unbeatable aroma. The cheese sauce is a fresh, tangy addition to the veggies that really binds the whole dish together.

  • Ingredients:

    Smoked Veggie Salad and Braaied Garlic
    1 whole garlic bulb, top cut off
    Olive oil
    Sea salt flakes
    500 ml (2 cups) rooibos leaves (with buchu or honeybush), slightly moistened with water
    1 yellow pepper, halved
    1 red pepper, halved
    6 large ripe Roma tomatoes or jam tomatoes, halved and seeded
    2 cucumbers, cut into chunks
    1 large red onion, quartered
    2 bunches spring onions or shallot

    For the cheese sauce you'll need
    250 ml (1 cup) plain yoghurt
    60 ml (¼ cup) mayonnaise
    80 ml (1/3 cup) ricotta cheese
    7 ml (1½ tsp.) smoked paprika, to taste

    For the dressing you'll need
    60 ml (¼ cup) olive oil
    30 ml (2 tbsp.) red wine vinegar
    30-45 ml (2-3 tbsp.) chopped fresh herbs (basil, mint, parsley and oregano)
    Coarse salt and black pepper, to taste

    For the pizza base you'll need
    15 ml (1 tbsp.) oil
    2 large eggs
    750 ml (3 cups) buttermilk
    1250 ml (5 cups) braai pap
    12 ml (2½ tsp.) bicarbonate of soda
    10 ml (2 tsp.) baking powder
    5 ml (1 tsp.) salt

  • Method:

    Pizza Base

    1. Preheat the oven to 180°C.
    2. Grease baking sheets with margarine or non-stick spray.
    3. Whisk together the oil, eggs and buttermilk. Add the remaining ingredients and mix well.
    4. Divide the mixture into 4 and spoon onto the baking sheets. Bake for 15-20 minutes or until just cooked through.

    Method for the cheese sauce

    1. Mix all the ingredients together.

    Method for the vegetable salad

    Preparation time: 15 minutes
    Cooking time: 15-30 minutes

    1. Prepare hot coals in a kettle braai.
    2. Put the whole garlic bulb on a large sheet of foil. Drizzle with a little oil and sprinkle with salt.
    3. Wrap the garlic in the foil and put the parcel on the grid, away from the hot coals. Leave for about 30 minutes or until caramelised.
    4. Sprinkle the rooibos leaves over the coals and move the coals to one side.
    5. Put the peppers, skin side down, directly over the coals so the skins blacken.
    6. Cover the braai but check often to stop the flesh of the peppers burning. Remove the peppers from the heat, place in a plastic bag and leave to cool.
    7. Place the remaining vegetables on the grid but not directly over the coals.
    8. Cover and smoke for 5-10 minutes or until soft but not mushy. Transfer to a bowl.

    Method for the dressing

    1. Mix the ingredients and pour over the vegetables.
    2. Marinate for at least 15 minutes.
    3. Remove the skins from the peppers, cut the flesh into fairly large pieces and add to the other veggies.

    Assembly

    1. Put a pizza base on a plate and stack the veggie salad and rocket leaves on top.
    2. Serve with the cheese sauce and braaied garlic on the side.