- Preheat the oven to 200°C.
- Lightly grease a large spring-form pan, then place the shortcrust sheet inside.
- Press it into the bottom and sides, leaving an overhang for the crust on the sides but not more than 2 cm. Smear the dough generously with butter, poke a few holes with a fork, and then bake in the oven for 10 minutes.
- Remove the pan from the oven and let it cool slightly. Add the passata, garlic, red pepper flakes and herbs to a saucepan over medium heat. Cook the sauce until it slightly reduces and season with salt and pepper.
- Pour half the sauce over the centre of the crust. Sprinkle half the Edam cheese on, followed by half of your chosen toppings. Repeat with the remaining sauce, Edam and toppings.
- Drizzle olive oil on top of the crust edge and bake in the oven for about 15 to 20 minutes, until the crust is cooked and the cheese golden.
Biltong and Edam Deep Dish Pizza
- 45 minutes
- 2-4
- Easy
Ingredients
- 400g shortcrust pastry, defrosted
- 1 tbsp. Ladismith salted butter. melted
- 2 tsp. olive oil (divided)
- 1-1/2 cups of passata (tomato puree)
- 1/2 tsp. red pepper flakes
- 1/2 tsp. smoked paprika
- 2 tsp. garlic, minced
- 1-2 tbsp. dried basil or Italian herbs
- Salt and pepper to taste
- 2 cups of Ladismith Edam cheese, grated
- Toppings: Sliced biltong, bacon bits, green pepper, mushrooms or droëwors
