In conjunction with Mission Foods new product, being the Mission Pizza Crusts, I can’t help but thinking it was just the so appropriate time to finally bring my long-awaited ideas into reality. In fact, I already had this idea in mind for the longest time ever but due to time constraints, never been able to materialise.
And so with the launch of Mission Pizza Crusts, it has never been a more perfect timing for me to start working on the challenge. And the gist of it all, is to come out with the most creative and aspiring Asian-inspired pizza.
And you know what’s the first thing that comes to my mind when I heard the words “Asian-inspired”? Well, it has to be the recent Nasi Lemak burger from Macdonalds that has the whole of Singapore going frenzy and because I really enjoyed it so much and I got to enjoy it only once before all was sold out, I was secretly hoping that it would come back soon ! LOL.
So that’s it. My theme for Asian-inspired Pizza – yes, none other than Nasi Lemak Pizza. For once, I am not intending to re-invent the will by coming out with some exotic pizza flavours of my own. Instead, I decide to rejuvenate the traditional outlook of pizza by coming out with these Pizza Pops !
And if you are wondering if the pizza pops could just hold up by itself just like a lollipop, here’s a shot for you to judge for yourself !
Instead of cutting a whole 10 inch pizza and each grabbing a slice from the traditional round pizza, this Nasi Lemak pizza pop idea should be able to give you more inspirations should you be planning for a party the next time !
Enjoy, folks !
Nasi Lemak Pizza Pops using Mission Foods Pizza Crusts
Recipe type: Main
- 1 pack plain Mission Pizza Crust
- 1 pc boneless chicken leg, diced finely
- approx. 5 tsp sambal chili sauce (store bought / home made)
- 20g of toasted peanuts
- 20g fried ikan bilis
- 50g diced cucumber
- 100g grated cheddar cheese (you can use mozzarella cheese too!)
- ½ hard boiled egg, diced the egg white and slightly mashed the egg yolk
- some Parmesan cheese
- some shredded parsley (for garnishing)
- ½ tbsp olive oil + some extra for drizzling
- ½ tbsp coconut oil
- ¼ tsp salt
- ¼ tsp sugar
- ¼ tsp kecap manis
- ½ tsp onion powder
- ¼ tsp ground tumeric