A crispy flatbread jam-packed with melted cheddar & mozzarella mix, caramelised onions, camembert and a classic South African snack: biltong! This flatbread fiesta will have your taste buds singing and your feet tapping under the dinner table!
Biltong & Camembert Flatbread
Biltong & Camembert Flatbread
with fresh basil & caramelised onions
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Beef
- Camembert
- Cooked Chopped Tomato
- Flatbread
- Flatbreads
- Free-range Beef Biltong
- Fresh Basil
- Grated Mozzarella & Cheddar Cheese Mix
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
SWEET CARAMELISED, BUH, BUH, BUH!
Preheat the oven to 200°C. Place a tray in the oven to heat up for the pizzas. 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 taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
FLATBREAD FIESTA
Once the onions are done, increase the oven temperature to 220°C. Slide the flatbread onto the tray and par bake for 3 minutes until lightly golden. Remove the flatbread from the oven, leaving the tray inside to keep hot.
TIME TO ASSEMBLE
Flip the base onto the other side and smear on the cooked chopped tomato (to taste). Sprinkle over the grated cheese. Top with the caramelized onion, the camembert slices, and the biltong. Slide back onto the hot tray and bake for 6-8 minutes until the cheese is melted and golden and the base is crispy.
IT’S CRUNCH TIME
Garnish your biltong pizza with the torn basil. Add a grind of black pepper and a pinch of salt. Bon appetit, Chef!
Onion - 1
Flatbread - 1
Cooked Chopped Tomato - 100g
Grated Mozzarella & Cheddar Cheese Mix - 50g
Camembert - 65g
Free-range Beef Biltong - 25g
Fresh Basil - 4g
SWEET CARAMELISED, BUH, BUH, BUH!
Preheat the oven to 200°C. Place a tray in the oven to heat up for the pizzas. 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 taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
FLATBREAD FIESTA
Once the onions are done, increase the oven temperature to 220°C. Slide the flatbreads onto the tray and par bake for 3 minutes until lightly golden. Remove the flatbreads from the oven, leaving the tray inside to keep hot.
TIME TO ASSEMBLE
Flip the bases onto the other side and smear on the cooked chopped tomato (to taste). Sprinkle over the grated cheese. Top with the caramelized onion, the camembert slices, and the biltong. Slide back onto the hot tray and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
IT’S CRUNCH TIME
Garnish your biltong pizza with the torn basil. Add a grind of black pepper and a pinch of salt. Bon appetit, Chef!
Onion - 1
Flatbreads - 2
Cooked Chopped Tomato - 200g
Grated Mozzarella & Cheddar Cheese Mix - 100g
Camembert - 125g
Free-range Beef Biltong - 50g
Fresh Basil - 8g
SWEET CARAMELISED, BUH, BUH, BUH!
Preheat the oven to 200°C. Place two trays in the oven to heat up for the pizzas. 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 taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
FLATBREAD FIESTA
Once the onions are done, increase the oven temperature to 220°C. Slide the flatbreads onto the trays and par bake for 3 minutes until lightly golden. Remove the flatbreads from the oven, leaving the trays inside to keep hot.
TIME TO ASSEMBLE
Flip the bases onto the other side and smear on the cooked chopped tomato (to taste). Sprinkle over the grated cheese. Top with the caramelized onion, the camembert slices, and the biltong. Slide back onto the hot trays and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
IT’S CRUNCH TIME
Garnish your biltong pizza with the torn basil. Add a grind of black pepper and a pinch of salt. Bon appetit, Chef!
Onions - 2
Flatbreads - 3
Cooked Chopped Tomato - 300g
Grated Mozzarella & Cheddar Cheese Mix - 150g
Camembert - 180g
Free-range Beef Biltong - 75g
Fresh Basil - 12g
SWEET CARAMELISED, BUH, BUH, BUH!
Preheat the oven to 200°C. Place two trays in the oven to heat up for the pizzas. 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 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, add a sweetener of choice (to taste) to caramelise it further. Remove from the pan on completion, cover, and set aside to keep warm.
FLATBREAD FIESTA
Once the onions are done, increase the oven temperature to 220°C. Slide the flatbreads onto the trays and par bake for 3 minutes until lightly golden. Remove the flatbreads from the oven, leaving the trays inside to keep hot.
TIME TO ASSEMBLE
Flip the bases onto the other side and smear on the cooked chopped tomato (to taste). Sprinkle over the grated cheese. Top with the caramelized onion, the camembert slices, and the biltong. Slide back onto the hot trays and bake for 6-8 minutes until the cheese is melted and golden and the bases are crispy.
IT’S CRUNCH TIME
Garnish your biltong pizza with the torn basil. Add a grind of black pepper and a pinch of salt. Bon appetit, Chef!
Onions - 2
Flatbreads - 4
Cooked Chopped Tomato - 400g
Grated Mozzarella & Cheddar Cheese Mix - 200g
Camembert - 250g
Free-range Beef Biltong - 100g
Fresh Basil - 15g
Woolies Products in this dish
