This recipe combines three of my favourite things. Firstly, biltong – a truly South African variety of cured meat that is rich in flavour and texture; simplicity at its best. I’ve only recently started to appreciate a fatty piece of beef biltong (as long as it’s sliced paper-thin), I was always more of a game biltong kinda gal (which I don’t bother slicing, what are canine teeth for?).
We are savouring the last few avocados of the season, using them sparingly and enjoying them to the fullest. If I happen upon a genie in a bottle, my wish would be for avocados all year round.
The avo combined with salty biltong on a thinly rolled-out pizza base and covered with mozzarella is luscious, comforting and bursting with flavour. You almost feel guilty while eating, it is that good! We added a few grated button mushrooms as well, just in case.
Pizza dough (bread maker):
300 ml water
1 teaspoon sugar
2 tablespoons olive oil
500 g plain bread flour
1 teaspoon salt
2,5 teaspoons yeast
Tomato and onion relish (I used Steers’)
1 teaspoon garlic
Handful of thinly sliced beef biltong
200 g grated mushrooms
1 avocado, sliced
Handful of grated mozzarella cheese
2 teaspoons oregano
1. Place the ingredients into a bread pan in the order listed. Knead the dough according to your bread maker’s instructions.
2. Roll out your dough very thin. Spread a generous layer of tomato and onion relish along with the garlic onto the pizza.
3. Scatter the biltong and mushrooms on top of the relish and sprinkle the oregano over it.
4. Top it with the mozzarella and bake at 200 degrees in a pizza pan for half an hour or until the crust begins to lift up .
5. When the pizza is done, top it with slices of avocado and lots of black pepper.