Chicken And Vegetable Rendang Pizza

Serves 4
Prep time 60 minutes
Cooking time 30 minutes

Conventional pizza dough :
2 cups flour
1/2 teaspoon salt
1/2 tablespoon sugar
1 packet ( 8 g ) dry active yeast
2 tablespoon olive oil
3/4 cup water or milk for a softer dough
For toppings :
30 g Brahim’s Indonesian Rendang Sauce as base
100 g boneless chicken, strips and,
70 g Brahim’s Indonesian Rendang Sauce, Mixed well
50 g chicken frankfurter, sliced
15 g red capsicum, cubed
15 g green capsicum, cubed
30g canned pineapple
30 g button mushroom, sliced
10 g holland onion, chopped
100 g mozzarella cheese

* 1 packet of Brahim’s Indonesian Rendang Sauce can make 3 pizzas topping

To prepare pizza dough
Mix flour, yeast, salt, sugar and olive oil in a mixing bowl. Add water. Knead mixture to form a soft and elastic dough. Place dough on a greased tray, and place the tray in a warm area for 40 minutes. The dough will expand to double in size. Grease pizza mold. Knead dough into a round shape with 2 cm thickness. Place dough into the greased mold. Leave for 10 minutes before adding topping.

To prepare pizza
Spread Brahim’s Indonesian Rendang Sauce on pizza dough. Sprinkle toppings all over. Cover topping with mozzarella cheese. Bake for 20 to 30 minutes at 200°C or until dough is crisp and cheese turns golden brown.