|Pre-rolled 14” pizza dough||1|
|Fresh cilantro||1/4 cup|
|Thai Basil||1/4 cup|
|Olive oil to taste|
|Salt to taste|
|Homemade tomato sauce||3/4 cup|
|Thai Kitchen Coconut Milk||2 tbsp|
|Thai Kitchen Red Curry Paste||2 tbsp|
|Lime zest||1 tsp|
|Boiled potatoes, small dice||3/4 cup|
|Puffed wild rice||1/4 cup|
Yield: 1 8” pizza
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.