This recipe was created by Cale Elliott-Armstrong, chef at Village Pizza Toronto.
1. Combine 1 tbsp of Thai Kitchen Red Curry Paste & 1 tbsp of Thai Kitchen Coconut milk with boiled potatoes and mix well. Season with salt
2. Add remaining Thai Kitchen Red Curry Paste, Thai Kitchen Coconut Milk & lime zest to tomato sauce.
3. Top rolled pizza dough with tomato sauce, potatoes, paneer and mozzarella. Bake in oven at 400°F for 10 minutes until crust is golden brown.
4. Top cooked pizza with puffed wild rice, paneer, cilantro & Thai basil. Brush crust liberally with olive oil.
