Everyone loves biltong and everyone loves pizza. So why not combine the two to create a pizza with a South African twist?
Serves 8
You’ll need: Pizza dough – 600g plain flour; 10ml salt; 5ml sugar; 1 x 10 g packet instant dry yeast; 30ml olive oil; ± 400ml lukewarm water.
Topping: 500ml tomato sauce; 1 x 440 g can Rhodes Pineapple Pieces in Syrup, drained; 150g sliced biltong; 350g mozzarella cheese, grated.
How to:
Sift the flour, salt and sugar into a large bowl. Sprinkle the yeast over the top and add the olive oil.
Add 250 ml of warm water to the flour and work the mixture together. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
Knead the dough by hand for about ten minutes or until the dough is elastic and smooth. Form the dough into a ball and place it in a floured bowl.
Cover with a damp cloth and place in a warm spot to rise until it has doubled in size. Knockdown with your fist and knead again.
Divide into four equal balls. Roll out the dough for the pizza bases and place on a lightly floured baking tray.
Spread the tomato sauce over the pizza base. Top with the Rhodes Pineapple Pieces, biltong and mozzarella cheese.
Bake the pizza in an oven preheated to 200˚C for about 20 minutes or until the pastry is crisp and the pizza topping golden.
For more recipe ideas, visit Rhodes Quality here.
