Biltong pizza recipe

Biltong pizza recipe, you’ll be AMAZED how good it is!

Most people eat biltong straight up, but this biltong pizza recipe will blow you away. It will pimp up your pizza to a whole new level, making it hard to share!

Having grown up in Cape Town, I’ve spent most of my life eating and enjoying biltong. But I’ve only recently discovered the joy of biltong pizza and trust me, you’ll be AMAZED how good it is!

How to make your own biltong

In our ultimate biltong guide, we cover every detail of biltong from its history, origins, health and storage tips to recipes and how to make it.

If you’ve never tried making biltong before, check out our step by step biltong recipe or check our range of biltong. Either way, this is a critical part of the recipe.

Lekker Bru Biltong pizza recipe

I really enjoy making my pizza on the braai (BBQ) with fresh dough, but for ease, you can also buy a good quality margarita or plain pizza base as your starting point.

This biltong pizza recipe is very simple and includes ingredients that compliment the taste of biltong, but I’d encourage you to explore with other pizza toppings and let me know what other great combinations you find in the comments below.

Biltong pizza

Biltong pizza
Course Main Course
Cuisine african, south african
Keyword biltong, biltong pizza, pizza, pizza dough
Prep Time 30 minutes
Cook Time 10 minutes
Servings 4
Calories 508kcal
Author For_the_love_of_biltong


  • Rolling Pin
  • pizza stone
  • Kettle Braai/bbq (optional)


Fresh & quick pizza dough (optional)

  • 400g Plain flour (plus extra to dust)
  • 1 7g sachet Fast-action dried yeast
  • 225ml Water (ideally warm but not boiling)
  • 1 tsp Sea salt
  • 2 tbsp Olive oil
  • 1 small bunch Fresh thyme (roughly chopped optional)

Tomato passata sauce

  • 200ml Tomato passata
  • 2 tbsp Olive oil
  • 1 large Garlic clove
  • 1 whole Chopped tomato (optional, for some added texture)

Biltong Pizza toppings

  • Good quality beef biltong
  • Olives
  • Mozzarella
  • Tomato (medium sized, thinly sliced)


Fresh & quick pizza dough (optional)

  • Tip the flour into a bowl, add the yeast, olive oil, thyme and salt. Make a well in the centre and pour in the warm water (make sure it’s not too hot). Stir together with a wooden spoon until you have a soft, fairly wet dough.
  • Tip the dough out onto a lightly floured surface and knead for 1-2 mins until smooth. Cover with a tea towel and set aside for an hour or so or until the dough has puffed up and roughly doubled in size.
  • Once the dough has risen, knead it quickly in the bowl to knock it back, then tip out onto a lightly floured surface and cut into 2 to 4 balls. Depending on how many pizzas you want.
  • To shape your pizzas, roll out one ball at a time on a lightly floured surface, to about 25cm in diameter. The middle should be about 3-5mm, and the crust about 1cm deep.
  • Once ready place it on a pre-cut bit of baking paper, to stop it sticking. Repeat to make a second pizza.

Biltong Pizza toppings

  • Lightly spread the pizzas with the Tomato passata sauce, using a spoon to spread evenly.
  • Then add your toppings, starting with your lekker biltong, olives, mozzarella and tomato slices. Don't overload your pizza, it will make it soggy.
  • Drizzle with a little oil and leave to rest for 10-15 minutes before baking, so that the dough starts to rise.

Cooking in an Oven

  • Pre heat oven to 240C/220C fan/ gas 9.
  • Slide the pizzas onto the preheated pizza stone or hot baking trays, still on the lining paper to help lift them easily. Bake for 9-15 minutes until the base is golden and crisp.

Cooking on a Braai (BBQ)

  • Make a fire using wood plus lump wood, wait for a good 20mins for coals to establish.
  • Preheat a pizza stone or baking tray, with the lid off and air vents open. If you can messure the tempreture, it should get to around 250C to 300C.
  • After around 5-10min, slide your pizzas onto the preheated pizza stone or hot baking tray, still on the lining paper to help lift them easily. Bake for 3-5 minutes until the base is golden and crisp.

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