Serving Size: 2 persons
Pizza Dough
250g high protein flour​
3g instant dry yeast​
6g salt​
Gg caster sugar​
10g olive oil​
125-150ml water (Knead​
into a smooth dough)

For Topping
3 tbsp Rendang sauce (Use this in place of or in addition to the pasta tomato sauce for a richer Rendang flavor)​
150g shredded Rendang chicken (increase the amount and use chicken cooked in Rendang spices for authentic flavor)​
2 tbsp chopped onion​
2 fresh button mushrooms, sliced​
2 slices tinned pineapple rings, diced (optional, consider reducing or omitting if you want to emphasize the Rendang flavor)​
1 tbsp diced yellow capsicum​
1 tbsp diced green capsicum​
1 tbsp diced red capsicum​
100g Mozzarella cheese​
2 tbsp Parmesan cheese powder​

For Garnishing
Fresh cilantro or coriander leaves for garnish after baking

Step 1:
Cover dough with wet towel and leave to rise for 30-45 minutes.

Step 2:
Shape dough into ball.

Step 3:
Press dough into thin round shape and line onto a So Matcha Saucepan.

Step 4:
Spread all over the surface with tomato sauce.

Step 5:
Sprinkle the remaining topping ingredients on top.

Step 6:
Grate Mozzarella cheese on top and follow by Parmesan cheese. Cover with lid.

Step 7:
Set temperature to No 1 and 10 minutes, bake the pizza until well cooked.

Step 8:
Serve hot and enjoy!