Spicy Biltong Pizza
Spicy Biltong Pizza recipe came from Maria at @musclebymaria —someone who had been eating jerky as her go-to snack for years until she switched to biltong. The pizza itself is built on a flatbread or pita, so it comes together fast. Caramelized onions, spinach, roasted red peppers, mozzarella, and spicy biltong spread across the whole thing before it goes in the oven for five minutes. The biltong goes on last, just before the final bake, so it stays tender instead of drying out further.
Ingredients:
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½ bag of Ayoba Spicy Biltong
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1 flatbread wrap, pita bread, or lavish
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¼ cup red sauce (either homemade or pre-made pizza/pasta sauce)
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35g mozzarella shredded cheese (regular, light, or fat-free -- your call!)
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2 handfuls of baby spinach
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Yellow onion
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Roasted red peppers
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Grape tomatoes
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Grated parmesan cheese
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Red pepper flakes (optional)
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Oregano (optional)
Instructions:
- Preheat oven or toaster oven to 350 degrees
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Chop desired amount of onion and sauté in a pan with a little butter and granulated stevia
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Once onions are caramelized, bring heat down, add in 2 handfuls of spinach, a few drops of water, and cover until spinach is cooked down
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Slightly toast bread to get it more firm
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Top bread with sauce, ½ serving of mozzarella, caramelized onions, spinach, and a little oregano/red pepper flakes
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Cut cherry tomatoes in half and slice roasted red peppers, add to the top of pizza
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Add remaining mozzarella, sprinkle with some more oregano and red pepper
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Spread the Spicy Biltong across entire pizza
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In a toaster oven or regular oven, bake pizza for about 5 minutes, or until outer crust is golden and cheese is melted
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Top with grated parmesan and any other spices you wish, let cool, DEVOUR!
FREQUENTLY ASKED QUESTIONS
Can I use a different type of biltong?
Spicy biltong is what this recipe was built around — the heat works well against the sweetness of the caramelized onions and the acidity of the red sauce. Traditional biltong works too but the pizza ends up milder overall. Rosemary Truffle is an interesting swap if you want something more earthy and less spicy.
Why put the biltong on at the end instead of before baking?
Biltong is already dried and cured —it doesn't need heat. Putting it on too early means it loses moisture fast and the texture gets tough. Adding it as the last layer before the final 5-minute bake keeps it tender and gives it just enough warmth without overcooking it.
What bread works best as the base?
Flatbread and lavash give you a crispier, thinner base. Pita bread is a bit thicker and chewier — closer to a personal pan pizza feel. Whichever you use, toasting it slightly before adding toppings is important; it keeps the base from going soggy under the sauce and cheese.
Goes well with this recipe
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