Description
A bold fusion pizza topped with tender coconut-spiced beef rendang, melted mozzarella, and fresh herbs on a crispy golden crust.
Ingredients
Scale
- 1 large ball pizza dough, about 400 grams
- 500 grams beef chuck, cut into chunks
- 400 ml coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small red chili, finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 200 grams mozzarella cheese, shredded
- 1 small red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon olive oil
Instructions
- Preheat oven to 220°C and heat a pizza stone or baking tray inside.
- Cook onion, garlic, ginger, and chili in a heavy pot until fragrant. Add beef, coriander, cumin, paprika, salt, and pepper. Pour in coconut milk and simmer for 60 minutes until thick and tender.
- Brush preheated stone or tray lightly with olive oil.
- Roll out dough, spread a moderate layer of beef rendang, sprinkle mozzarella, and add red onion slices.
- Bake for 12 to 15 minutes until crust is golden and cheese is bubbling.
- Top with fresh cilantro, slice, and serve.
Notes
- Ensure the rendang is thick to prevent a soggy crust.
- Let dough rest at room temperature before rolling.
- Rest pizza briefly before slicing for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 6g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
Keywords: Crisp Beef Rendang Pizza, fusion pizza, beef rendang flatbread, spicy coconut beef pizza