CHICKEN TOCINO CAULIFLOWER PIZZA


Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS TOCINO
3 tbsp cooking oil
1/4 cup store-bought pizza sauce
1 (80 g) pc tomato, sliced
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Crust

200 g cauliflower, boiled and finely chopped (about 2 cups)
1/2 cup MAGNOLIA ALL PURPOSE FLOUR
1/4 cup cornstarch
1 pc MAGNOLIA BROWN EGG

Procedure:

  1. Line baking tray with parchment/wax paper. Set aside.
  2. Cook tocino in hot oil for 4 to 5 minutes on each side, and then slice tocino into strips. Set aside.
  3. To make the crust, combine cauliflower, flour, cornstarch, and egg.  Press into an 8 inch diamter ring mold pan. Unmold and bake in a preheated oven set to 329°F (165°C) for 20 minutes. Put out crust.
  4. Spread pizza sauce on crust. Top with tocino, tomato slices, and cheese. Return to the oven and bake for another 10 minutes or until cheese has melted.  

Makes 6 servings.

(Yield: makes 6 to 8 slices) 

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