Description
A bold and comforting fusion dish that brings together slow-simmered spiced beef and a crisp golden pizza crust. Rich coconut-infused rendang meets bubbling mozzarella and fresh herbs for a deeply flavorful, crowd-pleasing slice that is worth every bite.
Ingredients
Units
Scale
- 1 large ball pizza dough (about 450 grams)
- 500 grams beef chuck, cut into chunks
- 400 milliliters coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rendang spice mix
- 1 teaspoon salt
- 1 teaspoon black pepper
- 200 grams mozzarella cheese, shredded
- 1 small red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat oven to 220 degrees Celsius and place a pizza stone or baking tray inside to heat.
- In a large pot over medium heat, sauté chopped onion, garlic, and ginger until fragrant. Add beef chuck, rendang spice mix, salt, and black pepper. Pour in coconut milk and simmer gently for about 90 minutes until beef is tender and sauce thickens.
- Shred the cooked beef and allow the sauce to reduce until thick.
- Roll out the pizza dough into a round shape on a lightly floured surface.
- Spread a thin layer of the thickened rendang sauce over the dough. Top with shredded beef, sprinkle mozzarella evenly, and add thin red onion slices.
- Transfer to the hot stone or tray and bake for 12 to 15 minutes until crust is golden and crisp and cheese is bubbling.
- Remove from oven and sprinkle fresh cilantro over the top. Slice and serve warm.
Notes
- Keep the sauce thick to prevent a soggy crust.
- Shred the beef finely for even topping distribution.
- Reheat leftovers in a hot oven to maintain crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 85 mg