About the Author

Anna Ridgewell

Alumni: Executive Chef

Anna worked at Londolozi for almost 9 years. A lodge like Londolozi, although famous for its wildlife, is about far more than just that. The superb culinary experience which awaits every guest at Londolozi is thanks to the continued efforts of Anna, who ...

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33 Comments

on Londolozi’s Lockdown Larder – The Perfect Pizza

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Marinda Drake
Master Tracker

Oh Anna. Thank you so much for sharing the pizza recipe. You know pizza is definetly our favourite. Love the idea of red wine in the sheba. We made pizza with sourdough. It came out very nice.

Anna Ridgewell
Alumni: Executive Chef

Thanks Marinda – yes, the wine definitely increases the Sheeba flavour! Ask Kim for one of her reds!

Francesca Doria
Senior Digital Ranger

Hi – excellent! Thank you Anna and Abigail for sharing the taste of Londolozi ‘s pizza!

Vin Beni
Guest contributor

I may have to plan to stay longer next July!

Anna Ridgewell
Alumni: Executive Chef

The longer the better and the more delicious! x

Victoria Auchincloss
Digital Tracker

Anna hope you are safe and well! your pizza is something we remember with fondness. Looking forward to having it again when the world is safer. Victoria

Anna Ridgewell
Alumni: Executive Chef

Thank you Victoria!

Linda Mansell
Explorer

Okay, so we have the risen dough, the delish Sheeba sauce spread over ….. and then what? This is like an excellent cliffhanger …. what comes next! Ideas for toppings … temperature of oven for cooking as I don’t have the outdoor braai here in the UK. Thank you for all the mouthwateringly good recipes you post 🙂

Anna Ridgewell
Alumni: Executive Chef

HI Linda! after the sheeba, as i mentioned any kind of topping your heart desires! from anchovies to bacon or pineapple, feta, mozzarella, cherry tomatoes, olives, mushrooms, lobster….
If using an oven, the temperature would be best 180*C / 356*F until the cheese on top has melted and the base is nice and crispy! Enjoy 🙂

Joan Schmiidt
Master Tracker

Anna, I love pizza🤗

Denise Vouri
Guest contributor

Yumm! A favorite of mine to grill on the bbq. Sauce sounds great but why omit the wine just because it’s lockdown? Here in California, we can still buy wine in our grocery stores and I know Woolworth’s store in South Africa has a great wine department….just curious.

Anna Ridgewell
Alumni: Executive Chef

Hi Denise – we have had ‘lockdown prohibition’ in SA for the past few months, hence me saying that! We are now allowed to purchase wine again so no doubt, most people will add it in!

Aghhhh this sounds yummy!!

Mike Mort
Explorer

Under Chef Anna’s superb culinary management, the cuisine at Londolozi is world class. Her passion and talent for cooking and teaching is evident in every meal I have had the pleasure of enjoying. She and her excellent staff are true artisans with food. I hope to return to Londolozi in the future to enjoy many more meals.
Shout out to Sous Chef Eric as well!!
Mike Mort CEC

Anna Ridgewell
Alumni: Executive Chef

Thank you so much Mike – i have also passed your ‘shout out’ to Eric who was very happy! Look forward to your next Londolozi visit. x

Kara Taylor
Digital Tracker

Perfect Anna! I can’t wait to try this !

Bob and Lucie Fjeldstad
Guest contributor

Boy does this look yummy! Love the addition of the wine in the sheba! Can’t wait to have it in person when we come back to Londolozi next July. Stay well and thanks for sharing!

Cally Staniland
Senior Digital Ranger

Yum, will no doubt make a sourdough vase, but Def going to try your Sheeba sauce ! Thanks 😊👍

Michael and Terri Klauber
Guest contributor

Anna, We love your pizzas and flatbreads too! The fun is never knowing how you will surprise us with the most delicous and creative toppings! Maybe we will try making the dough while we are locked down! Thanks for keeping the “Lockdown Larder” open! 😉

Anna Ridgewell
Alumni: Executive Chef

Thanks Michael & Terri – the dough is great and you can put anything you desire on top – if i was in Sarasota, i’d be using some of that delicious lobster!

Al Kaiser
Guest contributor

Thanks as always Anna. My challenge will be recreating Jerry chasing hyenas from the bonfire!

Anna Ridgewell
Alumni: Executive Chef

Haha! Yes! Hope you’re well Al

Kenneth Macleod
Explorer

Best meal at Londoz especially when done in the green egg and all down to the base, will be giving it a bash and let you know how it goes

Anna Ridgewell
Alumni: Executive Chef

Thought you’d both enjoy this blog! It was by Ali’s request that i wrote it!

Nicole Bernhardt
Senior Digital Ranger

oh yum, this looks so good! Thank you for sharing, I can’t wait to give it a bash at home

Irene Henkes
Senior Digital Ranger

Oh, really love this. But I have never made pizza before, so…………….. what about oven temperature? When do we do the cheese? Thanks in advance……………….

Anna Ridgewell
Alumni: Executive Chef

Hi Irene – you can make your pizza with any cheese, however, mozzarella is the preferable topping. Your oven temperature should be 180*C / 356*F. You add the cheese after you’ve put your toppings on, so it can melt over!

Irene Henkes
Senior Digital Ranger

Thanks Anna! I will have a go this weekend………………

Paul Canales
Digital Tracker

Lovely, and you’re making me very hungry Chef Anna, as it is approaching lunchtime here in California!! Wishing you all the best!

Anna Ridgewell
Alumni: Executive Chef

Thanks Paul – hope you had a time to whip up a great pizza!

Paul Canales
Digital Tracker

We’re having a bit of a heatwave at the moment, but plan on cranking up the home oven this coming weekend to make your pizza for the family!!❤️

Iris Lane
Digital Ranger

It looks wonderful. Wish I was there!

Leonie De Young
Senior Digital Ranger

Anna thank you for sharing your pizza recipe – sounds delicious. Trust you are all safe and well at Londolozi.

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