Try these delicious Crisp Beef Rendang Pizza. Make your own pizza topped with this flavourful Beef Rendang. Click here for full recipe.

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Crisp Beef Rendang Pizza

Make your own pizza topped with this flavourful Beef Rendang.

3 hr

3 pizzas

Ingredients

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Instructions

  • Pour warm water in a bowl and add sugar and yeast. Mix and set aside for 5 minutes.

  • Mix the flour and salt in another large bowl. Use a spatula to add the wet ingredients into the flour mixture together with olive oil. Transfer to the working surface and knead for 10–15 minutes.

  • Brush a big bowl with oil, transfer the dough into the bowl, and brush some oil on top. Proof for 1–2 hours or until double in size. Use right away or place in the fridge overnight.

  • Transfer the dough into a working surface and knead again for 1–2 minutes, then form into a ball. Cut the dough into 3 equal-sized portions.

  • Roll into balls. Sprinkle some flour on top, cover with kitchen towel and let it rest for 1 hour.

  • Preheat oven to 280 °C with a large baking tray placed in the oven to preheat.

  • Shred the Beef Rendang, transfer into a pan with all the sauces and gradually add water, cook and stir until moist.

  • Take a portion of dough, poke randomly with your fingers, then pick the dough up and use your knuckles to stretch the dough into your desired size.

  • Sprinkle some flour into parchment paper, place a stretched pizza on top, spread the Beef Rendang mixture evenly over this, and top with some Emborg Shredded Mozzarella, chillies and scallions

  • Bake for 10–12 minutes until the cheese is golden brown.

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emborg
3 hr
3 pizzas

Crisp Beef Rendang Pizza

Make your own pizza topped with this flavourful Beef Rendang.



3 pizzas

Ingredients

Add to shopping list

Instructions

  • 1. Pour warm water in a bowl and add sugar and yeast. Mix and set aside for 5 minutes.

  • 2. Mix the flour and salt in another large bowl. Use a spatula to add the wet ingredients into the flour mixture together with olive oil. Transfer to the working surface and knead for 10–15 minutes.

  • 3. Brush a big bowl with oil, transfer the dough into the bowl, and brush some oil on top. Proof for 1–2 hours or until double in size. Use right away or place in the fridge overnight.

  • 4. Transfer the dough into a working surface and knead again for 1–2 minutes, then form into a ball. Cut the dough into 3 equal-sized portions.

  • 5. Roll into balls. Sprinkle some flour on top, cover with kitchen towel and let it rest for 1 hour.

  • 6. Preheat oven to 280 °C with a large baking tray placed in the oven to preheat.

  • 7. Shred the Beef Rendang, transfer into a pan with all the sauces and gradually add water, cook and stir until moist.

  • 8. Take a portion of dough, poke randomly with your fingers, then pick the dough up and use your knuckles to stretch the dough into your desired size.

  • 9. Sprinkle some flour into parchment paper, place a stretched pizza on top, spread the Beef Rendang mixture evenly over this, and top with some Emborg Shredded Mozzarella, chillies and scallions

  • 10. Bake for 10–12 minutes until the cheese is golden brown.