800g bread dough ready made
100ml tomato puree
10ml dried oregano
250g mozzarella or a 50/50 mixture of cheddar and mozzarella
Pre-heat the oven to 200C.
Place the dough into a round pan, press it into the pan so that it covers it.
With a fork, poke the dough – this will help so that the dough doesn’t bubble while baking.
Spread the tomato puree over the base of the dough and sprinkle with the dried oregano.
Grate the cheese and sprinkle that on top of the base.
Cut little pieces of boerewors and place that on top.
Bake in the oven for 30 minutes until it is cooked through.
Drizzle with some olive oil and sprinkle the fresh basil over.
Cooks in: 1 hour
Pairs well with Survivor Pinotage.