Homemade Pepperoni Pizza with Gold Habanero Chilli Oil

Golden crust. Melty mozzarella. A glossy chilli-oil finish.

Friday night just got better. This homemade pizza starts with ready-made dough and a quick no-cook tomato sauce, then gets loaded with melty mozzarella, pepperoni, mushrooms, olives, peppers and red onion. Baked hot and fast until the crust is golden and the cheese bubbles and browns, it is finished the way pizzerias do it: with a drizzle of chilli oil. Kalahari Gold Garlic Habanero Chilli Oil adds mellow garlic, fruity habanero warmth and a glossy finish to every slice. Flavour first, heat second.

Recipe information

• Prep time: 15 minutes, plus 30 minutes for the dough to come to room temperature
• Cook time: 30 minutes (two pizzas, about 12 minutes each, plus reheating the tray)
• Total time: about 1 hour 15 minutes, including 30 minutes for the dough to warm up while the oven heats
• Servings: 2 pizzas (serves 2–4)
• Difficulty: Easy to intermediate
• Heat: Medium. Drizzle to taste and keep the bottle on the table.

Ingredients

Base

• 500 g ready-made pizza dough (2 balls of about 250 g)
• Flour or semolina, for dusting
• 1 teaspoon olive oil, for the crust

Quick no-cook pizza sauce

• 200 g tomato passata
• 1 garlic clove, finely grated
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• ½ teaspoon salt and a pinch of sugar

Toppings

• 250 g mozzarella, grated (or 2 balls fresh mozzarella, torn and drained)
• 80 g pepperoni, thinly sliced
• 100 g brown mushrooms, thinly sliced
• ½ green pepper, cut into thin strips
• ½ small red onion, thinly sliced
• 40 g pitted black olives, sliced
• 20 g Parmesan, finely grated (optional)

To finish

• 2–3 tablespoons Kalahari Gold Garlic Habanero Chilli Oil
• A few fresh basil leaves (optional)

Method

1. Get everything hot. Take the dough out of the fridge 30 minutes before you start. Place a heavy baking tray or pizza stone on the middle shelf and heat the oven to its highest setting (240–250°C) for at least 20 minutes.
2. Make the sauce. Stir together the passata, garlic, oregano, olive oil, salt and sugar. No cooking needed.
3. Prep the toppings. Slice everything thinly so it cooks in the time the base takes. If using fresh mozzarella, tear it and pat it dry with paper towel so the pizza doesn't go soggy.
4. Shape the base. On a lightly floured surface, press one dough ball out from the centre with your fingertips, then stretch it to about 28–30 cm, leaving a slightly thicker rim. Lay it on a sheet of floured baking paper.
5. Top it. Spread about half the sauce thinly over the base, leaving the rim clear. Scatter over half the mozzarella, then half the pepperoni, mushrooms, green pepper, onion and olives. Don't overload it. Brush the rim lightly with olive oil.
6. Bake. Carefully slide the pizza, on its paper, onto the hot tray or stone. Bake for 10–12 minutes, until the crust is deep golden and the cheese is bubbling with browned spots. For a crisper base, slide the paper out after 5 minutes.
7. Finish with the chilli oil. Rest the pizza for 1–2 minutes, then drizzle over 1–2 teaspoons of Gold Garlic Habanero Chilli Oil per pizza, more to taste. Scatter with Parmesan and basil, slice and serve.
8. Repeat. Let the tray reheat for 3–4 minutes, then shape, top and bake the second pizza the same way.

The golden finishing drizzle

Chilli oil is the pizzeria's secret finishing touch, and Kalahari Gold Garlic Habanero Chilli Oil is made for it. Drizzled over a hot pizza, it brings mellow garlic, the fruity warmth of habanero and a glossy, golden sheen that lifts the cheese and tomato without drowning them. Add it after baking, when its flavour is brightest. It's just as good on pasta, eggs, roast potatoes and grilled vegetables.

SHOP GOLD GARLIC HABANERO CHILLI OIL

Chef's tips

• Hotter is better: a fully preheated tray or stone gives you a crisp base. Don't skip the 20 minutes.
• Less sauce, crispier pizza: a thin layer is plenty. Too much sauce or wet toppings make the centre soggy.
• Room-temperature dough stretches easily: if it keeps springing back, rest it for 5 minutes and try again.
• Drizzle after baking: high oven heat dulls chilli oil, so add it to the hot pizza just before slicing.
• Make it your own: swap the pepperoni for chicken, salami or extra veg. A vegetarian version with mushrooms, peppers and olives works beautifully.

Frequently asked questions

Can I use homemade dough?

Absolutely. Any dough for two 28–30 cm pizzas works; just allow extra time for it to rise.

What's the best oven temperature for homemade pizza?

As hot as your oven goes, usually 240–250°C, with a tray or stone preheated inside so the base cooks quickly from below.

How do I stop my pizza going soggy?

Use a thin layer of sauce, pat fresh mozzarella dry, slice toppings thinly and bake on a preheated surface.

Can I make pizza on the braai?

Yes. Use a kettle braai with the lid on and a pizza stone set over hot coals. Heat the stone for 15–20 minutes, then bake with the lid closed until the crust is golden, checking after 6–8 minutes.

How hot is the chilli oil?

Gold Garlic Habanero Chilli Oil is rated Medium in our range. Start with a teaspoon per pizza and add more at the table.

More ways to enjoy Gold Garlic Habanero Chilli Oil

• Roast potatoes: toss crispy roast potatoes in a spoonful straight out of the oven.
• Pasta: drizzle over our Creamy Garlic Chilli Crunch Chicken Pasta for an extra golden finish.
• Eggs: drizzle over fried or scrambled eggs on toast.
• Grilled vegetables: brush over peppers, baby marrows and mielies straight off the braai.

One bottle, endless finishing touches: if it's hot and savoury, a drizzle makes it better.