A few weeks ago I was thinking about making a green curry. I hadn’t made it in a while and was really looking forward to it. As I was dreaming about green curry and running through ingredients in my head, my roommates were planning a pizza night. In a wonderful cross-wiring of my subconscious, the idea formed for green curry pizza.
The recipe just came together. Almost everything I was planning on putting in the curry sounded like it would be great on pizza; Chicken, bell pepper, cashews, Thai chilies. I wasn’t sure how all of that would taste with mozzarella, but it was wonderful. What doesn’t go with mozzarella, anyway? The green curry is a bit sweeter and a little more flavorful, in my opinion, than regular yellow curry, and is made with coconut milk and fresh green chilies. I was happy with adding additional coconut milk to the sauce. It cut the concentrated paste well for a smooth, balanced pizza sauce.
For the homemade hand-tossed dough, see my recipe here. It’s so easy and makes a moderately thick crust with a puffed outer edge.
This pizza packs some heat with the Thai chilies and cayenne crust. If you are not much of a heat person I’m sure it would taste great with a smaller amount of chilies and maybe some nutmeg instead of the cayenne. I would recommend going all out though. It really is amazing how two of my favorite things, curry and pizza, go together so well. I can’t wait to make green curry pizza again!
- One batch hand-tossed dough, see link above.
- 1 teaspoon green curry paste
- ¾ cup coconut milk, whole fat
- 2-4 finely diced thai chilies depending on heat preference
- ½ cup rough chopped cashews
- 2 cups whole milk mozzarella
- 1 chicken breast, cut into bite-sized cubes and browned
- 4 sliced mini bell peppers or ½ cup sliced large red and yellow bell peppers
- ¼ cup chopped cilantro for finishing garnish
- Prep your pizza dough according to the directions linked above.
- In a saucepan, combine curry paste, coconut milk, and thai chilies on low heat. Simmer for about 5 minutes, then take off the heat and let cool.
- Spread the sauce liberally on your dough, leaving about 1 1/2 inches around the outside for the spiced crust. Brush the crust with olive oil, then rub the crust with a little cayenne and salt. I used just a pinch of cayenne. Top the pizza with mozzarella, then add the chicken, bell peppers, and cashews.
- Bake 14 minutes or until the bottom of the crust is golden brown and the cheese is brown and bubbly.
- Let cool 10 minutes, sprinkle with fresh cilantro before serving.
- Recipe inspired by a pizza enjoyed at the Dolores River Brewery, Dolores, CO.
- Dough recipe and hand-tossed crust learned from friend and fellow kitchen junkie, Davis.
- Brushed crust with spices inspired by a technique from Hungry Howie’s Pizza in Tempe, AZ.