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!