This recipe is kind of like a choose-your-own-pizza adventure. Because so many of the ingredients can be pulled from the leftovers in your fridge, or you can sub in whatever meat and sauce you have on hand. And you know what? It works. Because it’s pizza–and anything goes, as long as you’ve got your dough, sauce, cheese and protein.
Serving Size: Makes 1 pizza
Ingredients
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1 lb. Bowery Bagel pizza dough from New Seasons Market
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½ lb. cooked steak, or any leftover meat/protein
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1 large shallot, diced
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3 garlic cloves, diced
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1 Tbsp. green curry paste
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½ cup fresh basil leaves chopped, plus ¼ cup whole leaves divided
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3 Tbsp. sunflower oil, divided
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1 Tbsp. fresh, grated ginger
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2 tsp. fresh, grated lemongrass
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¾ cup coconut cream
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1 tsp. salt
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1 tsp. fish sauce
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1 ball fresh mozzarella, sliced into medallions
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¼ cup snap peas, stems and strings removed
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½ red bell pepper, seeds and ribs removed and cut into slivers
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1 green onion, sliced diagonally
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1 tsp. chili oil
Mise En Place
30 minutes before you’re ready to assemble your pizza, remove dough from the refrigerator, allowing it to come to room temperature. As you wait for your dough to become malleable, heat 1 tablespoon of sunflower oil in a cast iron skillet over medium-high heat and cook your peas and bell peppers until their color darkens, but retain crispness. Remove from heat and set aside.
In a saucepan, heat another tablespoon of oil over medium heat and melt your shallots and garlic for three minutes or until translucent and fragrant. Whisk green curry paste, basil leaves, ginger, salt and lemongrass into the pan and stir, cooking for another two minutes. Reduce heat to medium-low and drizzle in coconut milk and fish sauce and whisk into your curry mixture. Simmer on low for 20 minutes.
Preheat your oven to 450°F and dust a surface with flour. Roll your dough to fit a half-sheet pan. If your dough doesn’t want to stretch to the exact size don’t worry, you can press it into shape once it’s on the pan. Grease a half-sheet pan with the final tablespoon of sunflower oil and transfer your dough to the baking sheet.
Evenly coat with green curry and evenly distribute mozzarella, steak (or your choice of protein), peas and bell pepper over the pizza. Bake, keeping an eye on the color of your crust for 15–20 minutes. Garnish with green onion and chili oil. Allow to cool for ten minutes before serving.
