Pappizza with russians

By Drum Digital
05 April 2018

Preparation: 15 min | Cooking: 30 min | Serves 3

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.



750ml (3c) water

Pinch of salt

500ml (2c) maize meal

30ml (2t) butter


½ 400g can tomato and onion mix

Salt and pepper

Mozzarella, grated

3-4 Eskort Russians, sliced

½ red onion, sliced

Baby spinach leaves

Parmesan, grated

Garlic oil


  • Preheat the oven to 220°c.


  • Bring the water and salt to a boil. Add 250ml (1c) 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.


  • 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.

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