A classic pizza base of tomato passata and gooey mozzarella, jazzed up with a topping of caramelised onions, pickled peppers, lekker local biltong, and peppery green leaves. A perfectly balanced umami tsunami of pizza.
Biltong & Caramelised Onion Pizza
Biltong & Caramelised Onion Pizza
with crispy kale & pickled peppers
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Free-range Beef Biltong
- Grated Mozzarella Cheese
- Green Leaves
- Kale
- NOMU Italian Rub
- Onion
- Onions
- Pickled Bell Peppers
- Pizza Base
- Pizza Bases
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
CARAMELISE & PREP
Preheat the oven to its maximum temperature. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. Place the kale in a bowl with a drizzle of oil and gently massage. Season and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Slide the pizza base onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the base from the oven.
TIME TO ASSEMBLE
Flip the base onto the other side, smear evenly with the tomato passata and sprinkle over the Italian rub to taste. Scatter over the massaged Kale, caramelised Onions, chopped pickled peppers and grated mozzarella cheese. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the base is crispy.
PIZZA TIME!
Top the cooked pizza with the biltong slices, and rinsed green leaves. Well done, chef!
CARAMELISE & PREP
Preheat the oven to its maximum temperature. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. Place the kale in a bowl with a drizzle of oil and gently massage. Season and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
TIME TO ASSEMBLE
Flip the bases onto the other side, smear evenly with the tomato passata and sprinkle over the Italian rub to taste. Scatter over the massaged Kale, caramelised Onions, chopped pickled peppers and grated mozzarella cheese. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
PIZZA TIME!
Top the cooked pizza with the biltong slices, and rinsed green leaves. Well done, chef!
CARAMELISE & PREP
Preheat the oven to its maximum temperature. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. Place the kale in a bowl with a drizzle of oil and gently massage. Season and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
TIME TO ASSEMBLE
Flip the bases onto the other side, smear evenly with the tomato passata and sprinkle over the Italian rub to taste. Scatter over the massaged Kale, caramelised Onions, chopped pickled peppers and grated mozzarella cheese. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
PIZZA TIME!
Top the cooked pizza with the biltong slices, and rinsed green leaves. Well done, chef!
CARAMELISE & PREP
Preheat the oven to its maximum temperature. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. Place the kale in a bowl with a drizzle of oil and gently massage. Season and set aside.
GOLDEN BASE
Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven.
TIME TO ASSEMBLE
Flip the bases onto the other side, smear evenly with the tomato passata and sprinkle over the Italian rub to taste. Scatter over the massaged Kale, caramelised Onions, chopped pickled peppers and grated mozzarella cheese. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
PIZZA TIME!
Top the cooked pizza with the biltong slices, and rinsed green leaves. Well done, chef!
Frequently Asked Questions
What is the preparation time for Biltong & Caramelised Onion Pizza?
The preparation time for Biltong & Caramelised Onion Pizza with crispy kale & pickled peppers is between 15 and 30 minutes.
What is the total time required to make Biltong & Caramelised Onion Pizza with crispy kale & pickled peppers?
The total time required to make Biltong & Caramelised Onion Pizza with crispy kale & pickled peppers is between 30 and 45 minutes.
How many servings does Biltong & Caramelised Onion Pizza provide?
4 servings
What are the main ingredients in Biltong & Caramelised Onion Pizza?
Beef, Free-range Beef Biltong, Grated Mozzarella Cheese, Green Leaves, Kale, NOMU Italian Rub, Onion, Onions, Pickled Bell Peppers, Pizza Base, Pizza Bases, Tomato Passata
What is the nutritional information of Biltong & Caramelised Onion Pizza?
Calories: 1170, Carbs: 127 grams, Fat: grams, Protein: 76.1 grams, Sugar: 38 grams, Salt: 2901 grams
How do I prepare Biltong & Caramelised Onion Pizza?
CARAMELISE & PREP: Preheat the oven to its maximum temperature. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm. Place the kale in a bowl with a drizzle of oil and gently massage. Season and set aside. GOLDEN BASE: Place a large roasting tray in the oven to heat up. Slide the pizza bases onto the heated tray and par bake for 3-5 minutes until lightly golden. Remove the bases from the oven. PIZZA TIME!: Top the cooked pizza with the biltong slices, and rinsed green leaves. Well done, chef! TIME TO ASSEMBLE: Flip the bases onto the other side, smear evenly with the tomato passata and sprinkle over the Italian rub to taste. Scatter over the massaged kale, caramelised onions, chopped pickled peppers and grated mozzarella cheese. Place back into the oven and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
What should be prepared from my kitchen to make Biltong & Caramelised Onion Pizza?
Beef, Free-range Beef Biltong, Grated Mozzarella Cheese, Green Leaves, Kale, NOMU Italian Rub, Onion, Onions, Pickled Bell Peppers, Pizza Base, Pizza Bases, Tomato Passata
How many calories does Biltong & Caramelised Onion Pizza have?
1170 calories
How much fat content does Biltong & Caramelised Onion Pizza have?
grams
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