yellow curry PEPPERONI PIZZA

As the weather turns chilly in the Ozarks, I find my cravings for comfort food become more intense, and one of my favorite weeknight meals is a simple, extra cheesy pepperoni pizza. Still, I can’t help but find new ways to update and reinvigorate one of my favorite foods of all time - I “not so” accidentally stumbled across a pouch of Blue Elephant Yellow Curry Sauce in my pantry and felt compelled to create a nouveau sauce with canned crushed tomatoes and this wonderfully nuanced and full-flavored yellow curry sauce.

Turmeric, Coriander, Cumin - Get in my PIZZA!

I’m a fan of Blue Elephant products, because I trust Blue Elephant products - all natural, simple ingredients teeming with flavors that are simultaneously simple, yet stylized and beautiful. The Blue Elephant Yellow Curry sauce is stratified with notes of cumin, turmeric, and coriander - sublime! And if you’ve never dreamed of yellow curry and tomatoes with meaty pepperoni harmonizing, ready yourself for an experience that is nothing short of culinary nirvana. - thump thump!



yellow curry PEPPERONI PIZZA

Serves: 4 | Prep, Cook Time: 45 Minutes

INGREDIENTS:

Next Day Pizza Dough:

  • 3/4 cup lukewarm water

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon fish sauce

  • ½ teaspoon active dry yeast

  • 1 cup + 1 tbsp bread flour

  • 1 tablespoon granulated sugar

  • ½ teaspoon kosher salt

  • 1 ½ teaspoon olive oil

Yellow Curry Pizza Sauce:

  • 15 ounce can crushed tomatoes

  • 10.6 ounce pouch BLUE ELEPHANT Yellow Curry Sauce

  • 2 teaspoons kosher salt

  • 1 teaspoon sugar

  • 1/2 teaspoon black pepper

Pizza Toppings:

  • 8 ounces yellow curry pizza sauce

  • 8 ounces mozzarella, grated

  • 8 ounces Pepperoni

TECHNIQUE:

For the overnight pizza dough:

You’ll knead this pizza dough recipe to stay OVERNIGHT!

  • In a small bowl, combine the lukewarm water, vinegar, and fish sauce with yeast. Set aside for about 10 minutes to activate.

  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, salt, and olive oil.

  • Add the water-vinegar-yeast mixture and knead on medium speed for about 5 minutes or until a smooth dough forms. Cover the bowl with a towel and allow the dough to rest for 15 minutes.

  • Turn the dough out onto a non-floured surface then shape and knead into a smooth ball.

  • Move the dough to a medium bowl greased with olive oil; cover and place in the fridge for the dough to proof overnight.

For the Sauce:

  • In a mixing bowl, combine the crushed tomatoes with the pouch of BLUE ELEPHANT Yellow Curry Sauce.

  • To the tomato-curry mix, whisk in salt, sugar, and black pepper.

  • Store in an airtight container; rest assured you’ll have extra sauce after making the pizza.

For Assembly:

  • Remove dough from fridge and set out at room temperature two (2) hours prior to baking.

  • About 30 minutes before assembling the pizza, preheat the oven to 500 degrees F.

  • Place the dough on a large wooden cutting board and gently stretch to appoximately 14 inches, keeping an even crust around the edges. Transfer it to a sheet pan or pizza pan with parchment.

  • Cover the dough with the sauce, then spread grated mozzarella evenly all over the sauce.

  • Add pepperoni.

  • Bake the pizza for about 7 to 10 minutes or until the crust is deeply golden and the cheese is evenly melted. Cut the pizza into 8 slices and dig in!

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