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!
Onion - 1
Kale - 50g
Pizza Base - 1
Tomato Passata - 125ml
NOMU Italian Rub - 7,5ml
Pickled Bell Peppers - 50g
Grated Mozzarella Cheese - 125g
Free-range Beef Biltong - 50g
Green Leaves - 20g
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!
Onion - 1
Kale - 100g
Pizza Bases - 2
Tomato Passata - 250ml
NOMU Italian Rub - 15ml
Pickled Bell Peppers - 100g
Grated Mozzarella Cheese - 250g
Free-range Beef Biltong - 100g
Green Leaves - 40g
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!
Onions - 2
Kale - 150g
Pizza Bases - 3
Tomato Passata - 375ml
NOMU Italian Rub - 22,5ml
Pickled Bell Peppers - 150g
Grated Mozzarella Cheese - 375g
Free-range Beef Biltong - 150g
Green Leaves - 60g
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!
Onions - 2
Kale - 300g
Pizza Bases - 4
Tomato Passata - 500ml
NOMU Italian Rub - 30ml
Pickled Bell Peppers - 200g
Grated Mozzarella Cheese - 500g
Free-range Beef Biltong - 200g
Green Leaves - 80g
Woolies Products in this dish
