Name: Puff Pastry Pizza with Celup
Yield: 10
Ingredients: 3.0g English Parsley (chopped); 50.0g Red Shallots, finely chopped; 2.0g Fine Salt; 20.0g Fine Sugar; 300.0g Knorr Pronto Italian Tomato Sauce 2KG; 3.0g Red Chili Padi, Chopped; 3.0g Curry Leaf; 50.0g Margarine; 250.0ml Filtered Water; 50.0ml Cooking Cream; 5.0g Fine Sugar; 3.0g Knorr Concentrated Chicken Stock 1kg; 50.0g Knorr Golden Salted Egg Powder 800G; 1.0pc Pastry, Puff pastry (24 cm x 24 cm); 40.0g Knorr Salsa Sauce; 150.0g Smoked Duck, sliced; 10.0g Black Olive; 50.0g Veg, Capsicum, Red,Yellow & Green; 100.0g Cherry Tomatoes, cut in half; 5.0g Sweet Basil Leaf; 100.0g Mozzarella Cheese (3 layer)

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Preparation

Tomato Salsa Mix
- Prepare Tomato salsa by mixing all ingredients. Set aside for later use.
Salted Egg Sauce
- Add ingredients for "Salted Egg Sauce", and stir throughly. Bring to boil with low heat and allow to simmer for 2 minutes.
- Set aside for later use.
Pizza Build
- Assemble "Pizza Build" in sequence, and dish is ready to be served along with the prepared tomato salsa and salted egg sauce.

Puff Pastry Pizza with Celup

Ingredients

Tomato Salsa Mix

Salted Egg Sauce

Pizza Build

Preparation

Tomato Salsa Mix

Salted Egg Sauce

Pizza Build

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Puff Pastry Pizza with Celup

Ingredients