Thai Pizza

By: Dalad Kambhu

Prep Time: 15 min
Cook Time: 3hr 4min

Ingredients

For the Thai green curry

100g Thai green curry paste

1L coconut milk, do not stir

Palm sugar, to taste

Fish sauce, to taste

Salt, to taste

For the beef

150g beef, cut into small pieces and marinated in salt and pepper for 20 minutes

Dash of vegetable oil

1L coconut milk, do not stir

For the pizza

Make 10 pizza dough balls

100g courgette / zucchini, thinly sliced

To finish

10 Thai sweet basil leaves

1 – 2 red chili, finely chopped

Equipment Needed

Dome
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Balance Placement Peel
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Pizza Cutter
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Dough Cutter

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Dough Tray

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Balance Turning Peel

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Instructions

Prevent your screen from going dark as you follow along.

Step 1:

Preheat your Gozney to 430°C / 800°F, a high-low flame. Place a large skillet / frying pan into the Gozney to preheat.

Step 2:

For the Thai green curry add the paste to the skillet along with the thick part of the coconut milk and allow to cook for 5-10 minutes.

Step 3:

Add in a pinch of palm sugar and a dash of fish sauce. Place under the Gozney and allow to cook for 10-15 minutes until the flavours are well blended. Taste and add more sugar, fish sauce or salt if required.

Step 4:

For the beef, place a large skillet / frying pan into the Gozney to preheat, add the beef and a dash of oil and sear until brown.

Step 5:

Lower the heat to 200°C / 390°F, place a saucepan into the Gozney along with the coconut milk, add the beef and allow to cook slowly until tender.

Step 6:

Once the beef is soft shred and set aside.

Step 7:

Preheat your Gozney to 230°C / 450°F. Place some of the shredded beef onto the dough, add some of the courgette / zucchini. Top with a spoonful of the curry sauce.

Step 8:

Place into the Gozney and cook for 3-5 minutes, use the Balance turning peel to keep the pizza moving and ensure an even bake. Repeat with the remaining dough balls.