MISSION FLOWER PIZZA BENTO
Pizza topping — Tandoori Chicken 500g chicken fillets 2 tbsp plain yoghurt 2 tsp fresh ginger, minced 2 tsp fresh garlic, crushed 2 tbsp vegetable oil 1½ tsp ground cumin 1 ½ tsp garam masala 3 tsp paprika powder 1 tbsp lemon juice (half a lemon) Salt to taste ¼ Pineapple, sliced into bitesized pieces
A handful of grated mozzarella cheese
Tomato paste — enough to spread on the pizza base Quarter cucumber, cut lengthwise into short strips
Quarter carrot, cut lengthwise into short strips
Strawberries, tangerines or grapes
Any dip to go with fruits and veggie sticks
3 Mission Wholemeal pizza crusts
1. In a bowl, combine yoghurt,
1. ginger, garlic, vegetable oil, cumin, garam masala, paprika, lemon juice and salt. Mix well.
Add chicken fillets into the bowl and marinade.
Cover the bowl and leave overnight in the refrigerator. Preheat oven to 180 degree Celsius. Place marinated chicken on a rack and cook for 15 minutes.
When cooked, let it cool before cutting the fillets into cubes.
Use a flower cookie cut- ter and press into Mission wholemeal pizza crusts to create three flower-shaped pizza bases.
4. Place a few pizzas in the bento box.
Arrange carrot and cucumber sticks together in a small container.
Arrange the fruits in colourful silicone cups.
Include your child’s favourite dip.