Recipes
Detroit-Style Pizza with Red Curry Tomato Sauce, Pepperoni and Thai Basil
Quick & Easy Jump to RecipeIngredients
| Red Curry Tomato Sauce | |
|---|---|
| 1 | onion, minced |
| ⅓ | cup red curry paste |
| 2 | tablespoons minced garlic |
| ¼ | cup extra virgin olive oil |
| 1 | (28-ounce) can peeled whole plum tomatoes |
| ½ | cup coconut milk |
| 1 | tablespoon palm sugar or brown sugar |
| 1 | teaspoon salt |
| 1 | tablespoon white vinegar |
| Pizza | |
|---|---|
| 3 | tablespoons olive oil |
| 1 | pound frozen pizza dough, thawed |
| 1 | pound low moisture mozzarella cheese, cut into cubes |
| 1 | (6-ounce) package HORMEL® Cup N’ Crisp pepperoni |
| 1½ | cups red curry pizza sauce |
| Thai basil, as desired |
Directions
For the Red Curry Tomato Sauce
In saucepan over medium heat, cook onion, curry paste and garlic in olive oil 5 to 7 minutes, stirring constantly. Add remaining ingredients; cook over medium-low heat 1 hour. Adjust salt, if needed.
For the Pizza
Heat oven to 500°F. Position oven rack on the bottom of oven. Spread olive oil in Detroit-style pizza pan or 9×13-inch baking pan.
Stretch pizza dough in pan, covering entire pan corner to corner. Top with cheese and half the pepperoni.
Spoon sauce in three horizontal lines on top of pizza. Top with remaining pepperoni.
Bake 10 to 15 minutes or until dough is golden brown and cheese is crispy.
Remove from oven and sprinkle with Thai basil. Cool slightly. Remove from pan using spatula. Cut into squares to serve. Serves 6.