|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 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 400F 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.