Easy Home-Made Biltong Pizza


Pizza Dough

  • 600 g plain flour
  • 10 ml (2 t) of salt
  • 5 ml (1 t) sugar
  • 1 x 10 g packet instant dry yeast
  • 30 ml (2 T) olive oil
  • ± 400 ml (1 ¾ C) lukewarm water


  • 500 ml (2 C) tomato sauce
  • 1 x 440 g can Rhodes Pineapple Pieces in Syrup, drained
  • 150 g sliced biltong
  • 350 g mozzarella cheese, grated


  1. Sift the flour, salt and sugar into a large bowl.
  2. Sprinkle the yeast over the top and add the olive oil.
  3. Add 250 ml (1 C) of warm water to the flour and work the mixture together.
  4. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
  5. Knead the dough by hand for about ten minutes or until the dough is elastic and smooth.
  6. Form the dough into a ball and place in a floured bowl.
  7. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.
  8. Knock down with your fist and knead again.
  9. Divide into 4 equal balls.
  10. Roll out the dough for the pizza bases and place on a lightly floured baking tray.
  11. Spread the tomato sauce over the pizza base.
  12. Top with the Rhodes Pineapple Pieces, biltong and mozzarella cheese.
  13. 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.
Cooking Tip

If you're in a hurry, use a can of Rhodes Chopped & Peeled Tomatoes with Mixed Herbs as the tomato base.


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