Beef Rendang Pizza

Beef Rendang Pizza (for 2 pizzas)

Pizza Dough
Ingredients:
1 2/3 cups Tipo “00” flour
2/3 cup finely ground semolina flour
1 teaspoon fine sea salt
4.5 grams (about 1 1/2 teaspoons) active dried yeast
1 teaspoon raw sugar
1 tablespoon extra-virgin olive oil
200 ml lukewarm water
Extra flour for dusting

Method
Place the flours and salt onto a clean work surface and make a well in the middle.
In a large measuring cup, mix the yeast, sugar, and olive oil into the lukewarm water and leave for a few minutes.
Pour the mixture into the well, and gradually bring the flour from the sides into the liquid.
Once it starts coming together, use your hands to mix in the remaining flour until you have a smooth, springy dough.
Place the dough in a flour-dusted bowl, dust the top with flour, cover with a damp cloth, and leave in a warm place for about an hour, until doubled in size.
After the dough has risen, punch it down to release air. Divide it into 2 balls. Roll out the pizzas about 15 to 20 minutes before cooking.

Beef Rendang Pizza
Ingredients
2 balls of prepared pizza dough (from the recipe above)
250g beef chuck, cubed
1 teaspoon olive oil
¼ packet www.mybluetea.com.au rendang spice mix
1/4 small red onion, thinly sliced
1/4 cup mozzarella cheese, shredded
2 tablespoons coconut cream
2 tablespoons shredded coconut, toasted
Fresh coriander leaves for garnish

Method
Prepare the rendang mix as per packet instructions.
Marinate the beef strips in the rendang spice mix and 1 tablespoon of coconut cream for at least 30 minutes.
In a pan, heat the olive oil and sear the chuck steak until browned. Reduce heat, cover, and simmer for 1-1.5 hours until the beef becomes tender, adding a bit of water if needed. Set aside.
Preheat your oven to 220°C (430°F).
Roll out the pizza dough and spread a thin layer of coconut cream as the base. Add the cooked beef, red onion, and mozzarella cheese.
Bake for 12-15 minutes or until the crust is golden and the cheese has melted.
Garnish the pizza with toasted shredded coconut, fresh coriander leaves.