Monday, July 30, 2012

Tempeh Egg Roll and BBQ Chicken Pizza

Breaking fasting tonight was tempeh egg roll and bbq chicken pizza on a thin crust pizza dough. I am using egg roll skin that I bought from Giant. Firstly, saute the cabbage and let it cool. Then I squeeze as much water out of the cabbage. Mix in with the fried tempeh. I flavor the filling to this egg roll with spicy blend such as chili powder, onion, ground black pepper, salt and dried shrimp. 
I am using ready to use pizza crust. I distribute evenly some onion, chopped bbq chicken and sauteed mushroom. Add a thin layer of spaghetti or marinara sauce. Add some mozarella cheese and bake in the oven for 8 minutes on 425 degree F.

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