This "Pizza Africana" recipe is a beautiful combination of my favorite pizza dough and sauce combined with a bunch of traditional African ingredients like okra, biltong and South African boerewors.
Since pizza was invented in Napoli where it started with the simple but beautiful combination of toppings like mozzarella, tomato based sauce and fresh basil leaves to for the backbone of what we are calling Pizza Margherita today it has virtually conquered the world and apart from the other traditional pizzas like for example the "Four Seasons", "Regina ie: ham and mushrooms", "Marinara" and the pizza "Calzone" the combinations of pizzas with different kinds of toppings is virtually endless.
Having said that I actually noticed that I had not come across a pizza that focused specifically on African toppings. If you know one please share it with us. I would love to learn more. As I am living in Cape Town South Africa and have easy access to many ingredients that are popular in South Africa and other parts of the African continent I decided to create my "Pizza Africana" with okra which is very popular in Ghana and other West African countries, ostrich or beef biltong which is dried spiced meat (similar to the American jerky) that is very popular in South Africa and of course the famous South African boerewors. I combined them with locally produced gouda (mozzarella wasn't at hand) a few selected spices and a quality dough and pizza sauce and believe the resulting pizza was worth the wait and effort :-)!
Preparation time: 30 minutes
Cooking time: 13 minutes
Resting time of dough: 8 hours
Total time needed: at least 8 H 45 minutes
Grade of Difficulty: standard
Roll or pull each dough ball into a thin base (3 to 4 mm / 0.11 to 0.15 inch) and place on a baking tray that is covered with backing paper
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