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|Maggi® Coconut Milk Powder||100 gram|
|Water for Maggi coconut milk powder||400 gram|
|Coconut milk||400 gram|
|Pinch of salt||1 gram|
|Chicken (Marinated in Maggi® Chicken Stock Powder)||170 gram|
|1 sachet MAGGI® Powder Chicken Bouillon||22 gram|
|Green Bell Pepper||20 gram|
|Red Bell Pepper||30 gram|
|Dried Oregano||1 gram|
|Pizza Dough||250 gram|
|Mozzarella Cheese||150 gram|
Preheat the oven to 220⁰C. Roll out the pizza dough onto the pizza disk as per desired thickness. Place the pizza base onto the baking tray.
Top with a generous helping of shredded mozzarella cheese or any preferred cheese mix and season with dried oregano.
Spread the béchamel sauce evenly onto the pizza base.
Take a saucepan and combine water, flour, butter and a pinch of salt. Stir over medium heat for 5 minutes until the sauce is thickened. Add the Maggi® Coconut Powder into the béchamel sauce and stir continuously to form an even consistency.
Bake the pizza for 15 - 20 minutes in the preheated oven until the base is golden brown and the cheese is melted.
Top with pineapple, sliced green bell peppers, red bell peppers, onions and chicken (marinated in Maggi® Chicken Powder).
Garnish with dried oregano and serve drizzled with olive oil, if desired.