Chicken Rendang Pizza Stack
- 4 Mission Wholemeal Pizza Crusts
- 200 gm Emborg Pizza Topping
- 1 tbsp Emborg Cook & Bake
- 600 gm Chicken Breast, diced
- 50 gm Kerisik (fried coconut paste)
- 5 Kaffir Lime Leaves, finely chopped
- 1 Turmeric Leaves, finely chopped
- 200 ml Coconut Milk
- 1 Tamarind Slice
- Salt (as needed)
- 1 Onion
- 5 Garlic Cloves
- 1 inch Fresh Turmeric
- 1 inch Galangal
- 2 tbsp Chilli Paste
- 5 Cili Padi
- 2 stalks Lemongrass
To prepare the Rendang, heat Emborg Cook & Bake in a wok over medium heat and fry the blended ingredients together until fragrant, then add in chicken and tamarind slice.
Once the chicken is cooked, add in coconut milk and kerisik and continue cooking until the sauce thickens.
Then add Kaffir lime and turmeric leaves, season with salt.
Continue cooking for 2-3 minutes, then set aside.
On a Baking Tray or removable-base cake pan, place a Mission Wholemeal Pizza Crust, spread the rendang on and sprinkle generously with Emborg Pizza Topping.
Place another pizza crust on top and repeat with Rendang and cheese until you have a stack of 4 pizzas.
For the final layer, add the rendang and end with an extra sprinkle of cheese.
Place the pizza stack in a preheated oven at 210°C for 20 minutes.
Once cooked, remove from the oven and sprinkle with kaffir lime and turmeric leaves.
To serve, cut slices from the top down.