National Pizza Day Recipes

Sweet, caramelized onions paired with spicy jalapeños and biltong strips.

Onion (finely diced) 500 g
Veggie Seasoning 5 g
Tomato Pronto 250 g
Caramelized onions 200 g
Meat Point Traditional Biltong (sliced) 100 g
Mozzarella cheese (grated) 600 g
Jalapeños (sliced) 100 g
Nachos (crushed) 80 g
2x Avocados


  • Pre-heat oven to 220 ⁰C.
  • In a roasting pan, over medium heat, fry the onions until soft. When onions are nearly caramelised add the Veggie Seasoning.
  • To assemble the pizza: place the tomato mixture onto the pizza base, top with the caramelised onions, biltong, jalapeños and mozzarella.
  • Bake in hot oven for 10 minutes or until crust is crispy.
  • Garnish with fresh avocado and crushed nachos.


500 g Ready made bread dough
500 g Meat Point Traditional boerewors — cooked and sliced
60 ml Onion marmalade
125 ml Mozzarella cheese – grated
125 ml Gruyère or mozzarella cheese

Preheat the oven to 200 °C.
Divide the dough into 4 portions and roll out into discs.
Spread on the onion marmalade, place on a baking sheet and bake for 10 minutes.
Remove from the oven, sprinkle the cheese on the base and add the boerewors. Grill until the cheese melts.
Slice into serving portions.


500g Pack bread mix
A little sunflower oil
6 tbsp Passata
4x Any Meat Point pork sausages, skinned and quartered
140g mushrooms, sliced
8x Meat Point streaky bacon rashers, halved
4 Medium eggs

• STEP 1
Heat oven to 220C / 200C fan/gas 7.
Make up the bread mix following pack instructions. On a lightly floured surface, roll out to fit a lightly oiled 30 x 40cm baking tray, or two smaller trays. Spread the passata over the base, dot over the sausages and mushrooms, add the bacon, then cook for 20 minutes.
• STEP 2
Remove the pizza from the oven and crack the eggs on top. Return to the oven and cook for another 5 minutes, or longer depending how well-cooked you like your eggs.