1 pizza dough round (either store bought or find a recipe here)
½ cup tomato sauce
1 cup shredded mozzarella
¼ cup feta
½ cup pitted calamata olives, cut in half
2 cups loosely packed spinach leaves
½ cup BROOKLYN BILTONG
½ avocado, sliced
Preheat the oven to 500 degrees F. If using a pizza stone, place in the oven while it heats up. Roll or stretch out the dough on a lightly floured large piece of parchment.
Lightly spread the tomato sauce over the base of the dough – you don’t want to make it too thick otherwise the pizza becomes soggy in the middle.
Now sprinkle your ingredients – layer half the mozzarella cheese over the sauce, then randomly place the olives and the Biltong and half the spinach (if the leaves are large you can tear them up).
Sprinkle the feta and the rest of the mozzarella cheese.
Place the parchment on a cookie sheet (or the heated stone) by picking up either side and carefully sliding it onto the surface.
Place in the oven.
Cook for 7 minutes and add the rest of the spinach leaves on the pizza.
Cook for a further 6 to 7 minutes.
Once the pizza is out the oven, add the sliced avocado.