We’ll always be grateful to pizzamaker Rafaele Esposito for his creation of the modern pizza for the Queen of Italy, Margherita of Savoy. Our 21st-century UCOOK version has been created especially for YOU & includes a wonderful South African twist. Topped with salty free-range beef biltong, melted mozzarella, caramelised onions, pops of sweet piquánte peppers & creamy feta.
Caramelised Onion & Beef Biltong Pizza
Caramelised Onion & Beef Biltong Pizza
with piquánte peppers, fresh basil & Danish-style feta
Hands on Time: 20 - 25 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Beef
- Danish-style Feta
- Free-range Beef Biltong
- Fresh Basil
- Grated Mozzarella Cheese
- NOMU Italian Rub
- Onion
- Onions
- Pickled Piquanté Peppers
- Pizza Base
- Pizza Bases
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over 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). Set aside.
LOAD IT UP
In a bowl, combine the tomato passata, seasoning, and the rub. Remove the pizza base from the freezer. Smear on the flavoured tomato passata. Sprinkle over the grated cheese. Top with the caramelised Onion, the chopped piquánte peppers, and the chopped biltong.
BUBBLING & GOLDEN
Carefully slide the loaded base directly onto the oven rack and cook for 5-7 minutes, or until the cheese has melted and the base is crispy.
FINISHING TOUCHES
Crumble the drained feta over the pizza and sprinkle over the torn basil. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over 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). Set aside.
LOAD IT UP
In a bowl, combine the tomato passata, seasoning, and the rub. Remove the pizza bases from the freezer. Smear on the flavoured tomato passata. Sprinkle over the grated cheese. Top with the caramelised Onion, the chopped piquánte peppers, and the chopped biltong.
BUBBLING & GOLDEN
Carefully slide the loaded bases directly onto the oven rack and cook for 5-7 minutes, or until the cheese has melted and the bases are crispy.
FINISHING TOUCHES
Crumble the drained feta over the pizza and sprinkle over the torn basil. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over 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). Set aside.
LOAD IT UP
In a bowl, combine the tomato passata, seasoning, and the rub. Remove the pizza bases from the freezer. Smear on the flavoured tomato passata. Sprinkle over the grated cheese. Top with the caramelised Onion, the chopped piquánte peppers, and the chopped biltong.
BUBBLING & GOLDEN
Carefully slide the loaded bases directly onto the oven rack and cook for 5-7 minutes, or until the cheese has melted and the bases are crispy.
FINISHING TOUCHES
Crumble the drained feta over the pizza and sprinkle over the torn basil. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
CARAMELISATION STATION
Preheat the oven to 200°C. Place a pan over 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). Set aside.
LOAD IT UP
In a bowl, combine the tomato passata, seasoning, and the rub. Remove the pizza bases from the freezer. Smear on the flavoured tomato passata. Sprinkle over the grated cheese. Top with the caramelised Onion, the chopped piquánte peppers, and the chopped biltong.
BUBBLING & GOLDEN
Carefully slide the loaded bases directly onto the oven rack and cook for 5-7 minutes, or until the cheese has melted and the bases are crispy.
FINISHING TOUCHES
Crumble the drained feta over the pizza and sprinkle over the torn basil. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef!
Frequently Asked Questions
What is the preparation time for Caramelised Onion & Beef Biltong Pizza?
The preparation time for Caramelised Onion & Beef Biltong Pizza with piquánte peppers, fresh basil & Danish-style feta is between 20 and 25 minutes.
What is the total time required to make Caramelised Onion & Beef Biltong Pizza with piquánte peppers, fresh basil & Danish-style feta?
The total time required to make Caramelised Onion & Beef Biltong Pizza with piquánte peppers, fresh basil & Danish-style feta is between 30 and 35 minutes.
How many servings does Caramelised Onion & Beef Biltong Pizza provide?
4 servings
What are the main ingredients in Caramelised Onion & Beef Biltong Pizza?
Beef, Danish-style Feta, Free-range Beef Biltong, Fresh Basil, Grated Mozzarella Cheese, NOMU Italian Rub, Onion, Onions, Pickled Piquanté Peppers, Pizza Base, Pizza Bases, Tomato Passata
What is the nutritional information of Caramelised Onion & Beef Biltong Pizza?
Calories: 893, Carbs: 97 grams, Fat: grams, Protein: 58.9 grams, Sugar: 21.6 grams, Salt: 2376 grams
How do I prepare Caramelised Onion & Beef Biltong Pizza?
BUBBLING & GOLDEN: Carefully slide the loaded bases directly onto the oven rack and cook for 5-7 minutes, or until the cheese has melted and the bases are crispy. FINISHING TOUCHES: Crumble the drained feta over the pizza and sprinkle over the torn basil. Add a final grind of black pepper and a pinch of salt. Bon appetit, Chef! CARAMELISATION STATION: Preheat the oven to 200°C. Place a pan over 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). Set aside. LOAD IT UP: In a bowl, combine the tomato passata, seasoning, and the rub. Remove the pizza bases from the freezer. Smear on the flavoured tomato passata. Sprinkle over the grated cheese. Top with the caramelised onion, the chopped piquánte peppers, and the chopped biltong.
What should be prepared from my kitchen to make Caramelised Onion & Beef Biltong Pizza?
Beef, Danish-style Feta, Free-range Beef Biltong, Fresh Basil, Grated Mozzarella Cheese, NOMU Italian Rub, Onion, Onions, Pickled Piquanté Peppers, Pizza Base, Pizza Bases, Tomato Passata
How many calories does Caramelised Onion & Beef Biltong Pizza have?
893 calories
How much fat content does Caramelised Onion & Beef Biltong Pizza have?
grams
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