L'africana pizza

Ingredients

• 1/2 pizza base recipe
• 1 tablespoon oil
• 1 small onion, sliced into rings
• 2 tablespoons sun dried tomato pesto (or tomato paste)
• 150 g (1 1/2 cups) grated mozzarella
• 2/3 corn on the cob
• 7 peppadews, cut in half
• 30 g (approx 2 handfuls) sliced beef biltong
• salt and freshly ground black pepper, to taste.

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Preparation

• Prepare dough for base, letting rest for 30 - 45 minutes to double in size. Also pre-heat oven to 220C.
• Meanwhile, heat oil in a small frying pan and saute onion over medium-low heat until soft.
• Roll dough out thinly, transfer to an oiled baking tray and spread with tomato pesto or paste.
• Sprinkle with rouighly one cup of the mozzarella, then add the toppings: onion, corn, peppadews and biltong.
  
• Add the remainder of the cheese and sprinkle lightly with salt and ground black pepper.
• Place pizza in the oven and bake for 10 - 12 minutes until base is cooked through and cheese melted.

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