Topping for the Pizza Exotica

Name: Topping for the Pizza Exotica
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g Pork tenderloin; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Avocado; 4 TABLESPOONS Tomato ketchup; 1 TABLESPOON Tomato paste; 1 TEASPOON Sambal Oelek; 3 TABLESPOONS Coconut flake; 7-10 Tbsp Mint and coconut chips; 7-10 Tbsp Flour; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

200 g Pork tenderloin
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Avocado
4 TABLESPOONS Tomato ketchup
1 TABLESPOON Tomato paste
1 TEASPOON Sambal Oelek
3 TABLESPOONS Coconut flake
7-10 Tbsp Mint and coconut chips
7-10 Tbsp Flour
baking paper

Directions

1
Wash the pork tenderloin and cut into pieces. Heat the oil in a pan, fry the meat for about 4 minutes while turning it and season with salt and pepper. Peel and halve the avocado, remove from the stone and cut into slices. Mix ketchup, tomato paste and sambal oelek.
2
Roll out the quark oil dough on a floured work surface to a circle (32 cm Ø) and place it on a baking tray lined with baking paper. Spread with ketchup, cover with pork tenderloin and avocado and sprinkle with the grated coconut. Bake the pizza in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes. Serve the pizza garnished with mint leaves and coconut chips