Biltong Pan Pizza – Christine Capendale

Ingredients

• 140 g self-raising flour
• 2,5 ml salt
• 100 g yoghurt
• 40 g butter, melted
• 1 very small garlic clove, crushed
• 50 ml tomato pasata/puree
• 30 ml tomato sauce
• 5 ml olive oil
• 5 ml dried oregano
• 2,5 ml paprika
• salt and black pepper to taste
• 100 g grated cheddar cheese
• 100 g grated mozzarella cheese
• 100 g moist biltong slices
• 4 drained, lightly chopped peppedews
• Fresh rocket leaves for serving