MIS­SION FLOWER PIZZA BENTO

New Straits Times - - Heal - Na­di­a_badarudin@nst.com.my

IN­GRE­DI­ENTS

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

METHOD

1. In a bowl, com­bine yo­ghurt,

2.

3.

4.

5.

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.

5.

1.

2.

3.

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.

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