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South African pizza topped with Biltong and fresh arugula
Pizza Sudafricana with Biltong and arugula

South African Pizza with Biltong and Arugula

Author: Flavelo
Recipes Main Courses
South Africa's pride, Biltong, is not just dried meat; it's a cultural heritage. Cured in vinegar and coriander and air-dried, it differs in texture and taste from sweet American Jerky. On this pizza, the 'Braai' (BBQ) spirit meets the Italian oven. The trick is timing: the cured meat must be protected from high heat to maintain 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 Heavy Baking Sheet
  • Parchment Paper
  • Kitchen Scale

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Mix flour, water, yeast, and salt. Knead into an elastic dough. Cover and let rise in a warm spot until doubled (approx. 1-1.5 hours).

Tip: Kneading develops the gluten network needed to trap gas. Perform the 'windowpane test' to check if it's ready.
2 ✓

Preheat your oven to its highest setting (480°F-500°F). Roll out the dough, spread with tomato sauce, and top with mozzarella.

Tip: High heat causes 'oven spring,' creating an airy crust before the crust sets.
3 ✓

Bake for 10-12 minutes until cheese is bubbling and the crust has char spots.

Tip: Do NOT add the Biltong yet! The heat would ruin its texture.
4 ✓

Remove pizza from oven and IMMEDIATELY scatter the Biltong shavings over the hot cheese.

Tip: The residual heat helps the fat in the Biltong melt slightly, releasing flavor without toughening the meat.
5 ✓

Top with fresh arugula, drizzle with olive oil, and serve.

Tip: The peppery bite of arugula cuts through the richness of the salty cured meat.

Recipe FAQ

Can I use Beef Jerky instead of Biltong?
It's a compromise. Jerky is often smoked and sugary, which changes the flavor profile. Biltong is more savory, vinegar-forward, and raw in texture.
Why can't I bake the meat?
Biltong is already dried. If you bake it, it loses all remaining moisture and becomes tough as leather.

Ingredients

  • 2 1/2 cups Bread Flour (or 00 Pizza Flour)
  • 3/4 cup + 2 tbsp Warm Water
  • 1 tsp Active Dry Yeast
  • 1 tsp Salt
  • 5 oz Biltong (thinly shaved/sliced)
  • 5 oz Low-Moisture Mozzarella
  • 2 cups Arugula (Rocket)
  • 1/2 cup Tomato Sauce
  • 1 tbsp Olive Oil