eCook Meal
Caramelised Onion & Beef Biltong Pizza
with piquánte peppers, fresh basil & Danish-style feta
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R191.43
for 4 servings · R47.86 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Beef Biltong needs 200 gFree Range Beef Biltong Powder 80 g 80 g at R34.99 · 2.5× packsR87.48
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Fresh Basil needs 15 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 4% of packR2.81
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
-
Grated Mozzarella Cheese needs 200 gAyrshire Mozzarella Cheese 600 g 600 g at R124.99 · 33% of packR41.66
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Danish-style Feta needs 100 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 13% of packR12.50
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Pickled Piquánte Peppers
- NOMU Italian Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Beef Biltong, Feta, Fresh Basil, Mozzarella Cheese, NOMU Italian Rub, Onion, Pickled Piquanté Peppers, Pizza Base, 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, Beef Biltong, Feta, Fresh Basil, Mozzarella Cheese, NOMU Italian Rub, Onion, Pickled Piquanté Peppers, Pizza Base, 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