A local take on one of the icons of Italian food, this recipe absolutely shouts balance to me. The weightlessness of the crisp base offset by the creaminess of the mascarpone and the hefty presence of the boerewors is cut through perfectly by the fiery chakalaka and freshened up with the wild rocket. The combination is sublime!
This is the kind of thing you DON’T want to have to share. So either make double or grab your plate and dash off into a corner where you can eat with your hands and unapologetically devour this taste of bliss!
Preparation Time: 15 minutes
Cooking Time: 30 minutes
- ½ can chakalaka
- 2 tsp tomato paste
- 150-200g thick boerewors – depending on how meaty you like your pizza
- Olive oil for frying
- 1x medium sized wrap
- 100ml mascarpone
- ½ medium red onion, sliced thinly in rounds
- A handful of fresh wild rocket
- 5ml chilli flakes or fresh chilli
- Sea salt
- Freshly ground black pepper
- Extra virgin olive oil for drizzling
- In a pot place the chakalaka and tomato paste, stir to combine, bring to the boil and turn down to a simmer to reduce to a thick sauce.
- While the sauce is reducing place your boerewors in a pan on medium heat. Cook until nicely browned all around and just cooked inside. Be careful not to overcook or cook to completely well done at this stage as the boerewors is going back in the pan later.
- Once cooked, allow to cool slightly before slicing into 1.5cm rounds.
- Heat a pan with olive oil and fry the boerewors rounds until brown and crunchy.
- Once your sauce has reduced and thickened sufficiently remove from the heat.
- Place the wrap into a dry pan on high heat. Cook until one side is nicely browned then turn and brown the other side. Once done, remove from the pan and allow to cool and harden slightly.
- Now you are ready to assemble your pizza: Place the wrap on a board or plate, top with the chakalaka, scatter with the boerewors, generous spoons of mascarpone and fresh rocket. Sprinkle with chilli, salt, pepper and a drizzle of olive oil to finish it off.