Thai Curry Pizza: A Pressure Cooker Twist
A flavorful Thai inspired pizza cooked with pressure-assisted prep and a crispy oven finish. A creamy curry base pairs beautifully with sweet veggies and gooey mozzarella.
Equipment
- 1 Mixing bowl For combining coconut milk and curry paste
- 1 Pizza stone or baking sheet Preheated
Ingredients
Main Ingredients
- 0.25 cup Coconut milk
- 1 tablespoon Yellow Thai curry paste
- 0.25 batch Artisan Pizza Dough or one 11-inch pizza crust
- 0.5 cup Red bell peppers thinly sliced
- 0.5 cup Carrots cut into thin ribbons
- 2 tablespoon Red onion thinly sliced
- 1.5 cups Mozzarella shredded
- Cilantro for garnish
- Green onions for garnish
Instructions
Instructions
- Preheat your oven to 500°F and insert a pizza stone or baking sheet to preheat.
- In a small bowl, mix coconut milk and curry paste until smooth.
- Roll out your artisan pizza dough on parchment paper into an 11-inch circle.
- Spread curry coconut sauce over the dough, leaving a half-inch border around the edge.
- Top with mozzarella, red bell peppers, carrot ribbons, and red onions evenly.
- Slide pizza (with parchment) onto the hot stone or sheet in the oven.
- Bake for 10–12 minutes until the crust is golden and cheese is bubbly with some browning.
- Remove from oven, cool briefly, and garnish with chopped cilantro and green onions before slicing.
Notes
Leftovers keep well in the fridge for 3 days or can be frozen in slices for up to 3 months. Reheat in the oven for best texture.