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.
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:
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!