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Pizza Sudafricana served
Pizza Sudafricana with South African biltong and rocket

Pizza Sudafricana

Author: Flavelo
Recipes Main Courses
South Africa's pride, Biltong, is not simply dried meat but a cultural heritage. Cured in vinegar and coriander marinade and air-dried, it differs in taste and texture from the sweeter American Jerky. On this pizza, the 'Braai' (South African BBQ) atmosphere meets the world of Italian ovens. The trick lies in the timing: the meat must be protected from excessive heat to preserve its unique texture.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 12 mins
⌛ Total Time 1 hr 42 mins
🍽️ Servings 4 servings
🔥 Calories 680 kcal
🌍 Cuisine South African / Italian Fusion

Ingredients

Equipment Needed

  • Pizza stone or thick baking tray (for heat retention)
  • Baking paper (parchment)
  • Kitchen scales

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour, water, yeast, and salt, then knead into an elastic dough. Cover and leave to prove in a warm place until doubled in size (approx. 1-1.5 hours).

Tip: Kneading develops the gluten network which holds the gases produced by the yeast. If you do the 'windowpane test' (stretch the dough thinly and it doesn't tear), it's ready.
2 ✓

Preheat the oven to the highest setting (250°C+). Roll out the dough, spread with tomato sauce, and sprinkle with grated mozzarella.

Tip: The high heat causes sudden gas expansion ('oven spring'), making the crust airy and blistered before it sets.
3 ✓

Bake the pizza for 10-12 minutes until the cheese bubbles and the crust browns in spots.

Tip: It is strictly FORBIDDEN to add the Biltong at this stage! The heat would ruin its texture.
4 ✓

Remove the pizza and immediately, whilst still hot, scatter over the biltong shavings.

Tip: The residual heat of the pizza is just enough to melt the minimal fat in the biltong, releasing flavours, but the meat fibres won't toughen.
5 ✓

Pile the fresh rocket on top, drizzle with a few drops of olive oil, and serve.

Tip: The peppery taste and crunch of the rocket balances the salty, rich character of the meat.

Recipe FAQ

Can Biltong be replaced with Jerky?
Only with compromises. Jerky is often smoked and made with a sugary marinade, which is a different flavour profile. Biltong is more acidic, salty, and has a rawer feel.
Why can't I bake it with the meat?
Biltong is already dried. If you put it in the oven, it will lose all remaining moisture and become as hard as shoe leather.

Ingredients

  • 300 g Wheat flour (Strong white bread flour or '00' pizza flour)
  • 200 ml Lukewarm water
  • 4 g Dried yeast
  • 6 g Salt
  • 150 g Biltong (thinly shaved)
  • 150 g Mozzarella (low moisture)
  • 50 g Rocket
  • 100 ml Tomato sauce
  • 1 tbsp Olive oil