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Biltong, Caramelised Onion & Blue Cheese Pizza

1hr 30 minutes



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Sunset Dinner


Homemade pizzas are delicious and a great way to use up leftovers. The recipe here is just to give you ideas!

Oven temperature

240°c fan 220°c – 465°f – Reg 9



  1. Prepare dough – see instructions below

  2. Peel & Slice onion


  1. Gently heat oil in a pan and add sliced onion with a pinch of salt. Cook slowly for 35 mins, stirring to prevent sticking and burning.

  2. Onions have sugar naturally, so you don’t have to add the brown sugar or balsamic vinegar – taste to decide.

  3. Whilst onions are cooking make the dough by mixing flour, yeast, salt and sugar together.

  4. Make a well in the centre and pour in oil add about 200ml lukewarm water and combine all ingredients.

  5. Place on a floured surface and knead for approx.. 1 minute until smooth and not sticky.

  6. Put back in the bowl to rest for 10 minutes.

  7. Oil some baking paper and put half the dough on a lightly floured surface roll out, stretch and shape to the desired size then make the edges slightly thicker so your topping sits nicely in the centre.

  8. Place the shaped pizza on the oiled paper

  9. Now assemble the pizza firstly spread the tomato paste then arrange other ingredients on top

  10. Put the baking trays in the oven to heat up

  11. Allow resting for 10 – 15 minutes until the dough begins to rise.

  12. When ready put on pre-heat the baking tray then place the pizza on it and place in the oven for 15 minutes until the cheese has melted and the base is cooked.

  13. Served garnished with basil leaves.

Cooks tips

The pizza dough is very easy to make and usually, I make double this recipe and divide the dough into balls which then freeze well and are ready whenever you fancy a quick supper. Also, supermarkets have good caramelised onions which again would make for quick assembly

Serve with

by itself or with a green salad

Wine pairing


Control P

Vegetarian information
Sunset Dinner


Pizza Dough

  • 400g plain flour, plus extra to dust

  • 1 x 7g sachet fast-action dried yeast

  • 1 tsp fine sea salt

  • 1 tsp caster sugar

  • 2 tbsp olive oil, plus extra to drizzle


  • 1 onion

  • 1 tab oil

  • Pinch of salt

  • 1 tab balsamic vinegar

  • 1tsp brown sugar

  • 15g tomato paste

  • 150g Biltong sliced

  • 75g Blue Cheese

  • Seasonings

  • Basil leaves

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