Pizza with curry sauce
Today I have another story of quick pizza I made form the pizza dough recipe that I had made and frozen earlier. We had a dinner invitation for the Saturday night, and I wasn’t in to do a heavy meal for lunch. It was me and kids and kiddos wanted pizza of course!
Just in case if anyone had not had a chance to read my previous post, let me write up how to make this easy 2-minute pizza dough from scratch in food processor. Believe me it’s so worth making your own, like everyone says I will never go back to ordering pizza out again. Just leave it out to thaw and form your pizza and let it rise and bake! It is that simple.
Italian Pizza Dough
- 6 cups of bread flour
- 2 tsp of salt
- 1 tsp of active dry yeast
- Water
I went ahead and blended all the ingredient and kneaded the dough about 45 seconds in food processor. Then I turned the dough out and let it rise until double in size. Then I portioned the dough in to 8 and froze for later use.
Once I was ready to make my pizza, I took out the frozen pizza dough and let it completely thaw under cling wrap so that it would not dry out. Once the dough is thawed, I let it rise for another two hours while I prepped my curry pizza sauce and toppings and go for a stroll and took time to visit Pooh Bear.
This is how I made my filling and sauce. It is little bit more ingredients than simple tomato sauce I used to go for, but I wanted to create something more nutritious and with home base flavors for my family. I would say outcome was well loved and rewarding. Perfect after a stroll to 100 acre woods.
Ground Beef and Mung Bean Curry Sauce
- 1 lb. ground beef
- One teaspoon of onion powder
- Half a teaspoon of black pepper powder
- Teaspoon of salt of to taste
- Teaspoon of garlic powder.
- Half a cup of thick Coconut cream
- One teaspoon of red curry paste (*Red curry paste gives this a distinct curry flavor I love, but if you do not have it in hand and still would like some heat in the sauce, add teaspoon of red pepper flakes and half a teaspoon of curry powder)
- Cup of boiled mung beans
Heat a skillet on medium and add ground beef. Cook stirring constantly to break the lumps, until its no longer pink. Remove from the pan on to a paper towel and drain the excess fat. Add cooked beef back into the pan, sprinkle salt, pepper, onion powder and garlic powder. Toss to combine.
blend coconut cream, mung beans, red curry base (optional / or red pepper flakes and curry powder) Into a smooth paste. Pour the curry base in to the pan with ground beef and cook until the curry is thick and bubbly.
This curry yields about 6 to 8 servings and its lot more than what you will need for a one pizza. However, it lasts about a week in fridge and freezes well for longer. It is also great with steamed rice, just with flat bread or to make grilled cheese subs.
Toppings
Thinly sliced leek whites and sliced tomatoes
Shredded cheddar and mozzarella.
Sauté leeks on high with little olive oil, salt, and garlic powder until wilted. Slice tomatoes thin.
We were back from visiting pooh bear. It was getting closer to lunch time and to assemble my pizza.
I turned the oven on to pre heat at 460 degrees Fahrenheit. While it heats, I layered a generous portion of sautéed leeks on the pizza bread. Then topped with beef and mung bean curry over the top. Lastly, I layered cheese and tomatoes on top and baked the pizzas for 18 to 20 minutes until brown crust on the edges and cheese is melted and bubbly.
Then it was time to enjoy ! Perfectly warm, flavorful and nourishing lunch after a summer midmorning walk. There were no leftovers !
