food, Recipes

Springbok pizza recipe

Jac de Villiers


for the base

500g flour

4T olive oil

1t salt

300ml lukewarm water

2t dried yeast

1/2t sugar

for the tomato sauce

3T olive oil 1 onion, finely chopped

1t crushed garlic

500g fresh tomatoes, finely chopped

1/2t salt

1/2t black pepper

30g fresh basil leaves, chopped

for the toppings

60g buffalo mozzarella

80g smoked springbok

30g grated Parmesan

80g purple figs, chopped

10g pine nuts

30g fresh rocket


To make the base, combine the flour, olive oil and salt in a bowl. In a smaller bowl, combine the water, yeast and sugar, and allow to stand for 10 minutes.

Add the liquid to the flour mixture and, once combined, knead in the bowl to form a soft, elastic dough. Cover the bowl with clingfilm and leave to prove until almost doubled in size.

For the tomato sauce, heat the olive oil in a medium saucepan, add the onion and sauté until translucent.

Add the garlic and sauté until slightly browned, then add the remaining ingredients and simmer over a medium heat until thickened. Roll out the pizza dough to form a thin 30cm base. (The dough should yield enough for three thin bases, or one thick base.)

Spread the tomato sauce over the base, then cover with torn buffalo mozzarella, smoked springbok and grated Parmesan.

For best results, bake in a wood-fired oven or in an oven preheated to 200°C for 10 minutes.

Top with chopped figs, a sprinkling of pine nuts and a handful of fresh rocket. Makes 3

This recipe was originally published in the 2012 House and Leisure Food issue…

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