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Red Curry Pizza Sauce
Thai curry typically involves a complex process, but Vitamix can quickly and efficiently blend down these unique ingredients and spices. Paired with a fresh pizza dough, this fusion pie can be made with vegetables and vegan cheese.
Ingredients
- For the Sauce:
- 2 Tablespoons (30 ml) grapeseed oil
- 2 (350 g) yellow onions, peeled, chunked
- 2 pieces (15 g) fresh ginger root, sliced
- 2 stalks lemon grass, sliced
- 4 garlic cloves, peeled, smashed
- 6 green onion, trimmed
- 1 (5 g) thai red chilies, stemmed
- ¼ cup (60 ) thai red curry paste
- 1 can (790 g) roma tomatoes
- 2 Tablespoons (30 ml) fish sauce
- 2 Tablespoons (30 ml) honey
- For the Pizza:
- 1 Thin Crust Pizza Dough
Directions
- For the Sauce:Heat a medium size sauce pot over medium heat. Add the oil. Add onion, ginger, lemongrass, garlic and green onion and sauté until light brown, about 12 – 15 minutes. Deglaze with a small amount of water to prevent burning.
- Add the chili, curry paste and cook an additional 5 minutes. Add tomatoes, honey, and fish sauce. Bring to a simmer and cook for 20 – 25 minutes, until almost all the liquid has evaporated. Remove the sauce from the stove top and allow to cool.
- Place the sauce into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
- To make the pizza: Follow the Thin Crust Pizza Dough recipe and top with your favorite ingredients. We love bell peppers, pickled red onions, mushrooms, cheese, tofu, chicken and cauliflower with this sauce.
- Store the extra sauce in an airtight container and freeze.
Chef's Notes
- Cooking our thin crust pizza dough on a preheated 500°F (250°C) pizza stone creates a slightly crusty brown bottom while keeping a chewy center.Eating veggies doesn't have to be boring; creative pizza bases like this are a fun and tasty way to get more vegetables in your diet. Avoiding gluten? Simply swap out for a gluten-free crust.
Ingredients
- For the Sauce:
- 2 Tablespoons (30 ml) grapeseed oil
- 2 (350 g) yellow onions, peeled, chunked
- 2 pieces (15 g) fresh ginger root, sliced
- 2 stalks lemon grass, sliced
- 4 garlic cloves, peeled, smashed
- 6 green onion, trimmed
- 1 (5 g) thai red chilies, stemmed
- ¼ cup (60 ) thai red curry paste
- 1 can (790 g) roma tomatoes
- 2 Tablespoons (30 ml) fish sauce
- 2 Tablespoons (30 ml) honey
- For the Pizza:
- 1 Thin Crust Pizza Dough
Directions
- For the Sauce:Heat a medium size sauce pot over medium heat. Add the oil. Add onion, ginger, lemongrass, garlic and green onion and sauté until light brown, about 12 – 15 minutes. Deglaze with a small amount of water to prevent burning.
- Add the chili, curry paste and cook an additional 5 minutes. Add tomatoes, honey, and fish sauce. Bring to a simmer and cook for 20 – 25 minutes, until almost all the liquid has evaporated. Remove the sauce from the stove top and allow to cool.
- Place the sauce into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
- To make the pizza: Follow the Thin Crust Pizza Dough recipe and top with your favorite ingredients. We love bell peppers, pickled red onions, mushrooms, cheese, tofu, chicken and cauliflower with this sauce.
- Store the extra sauce in an airtight container and freeze.
Chef's Notes
- Cooking our thin crust pizza dough on a preheated 500°F (250°C) pizza stone creates a slightly crusty brown bottom while keeping a chewy center.Eating veggies doesn't have to be boring; creative pizza bases like this are a fun and tasty way to get more vegetables in your diet. Avoiding gluten? Simply swap out for a gluten-free crust.
Ingredients
- For the Sauce:
- 2 Tablespoons (30 ml) grapeseed oil
- 2 (350 g) yellow onions, peeled, chunked
- 2 pieces (15 g) fresh ginger root, sliced
- 2 stalks lemon grass, sliced
- 4 garlic cloves, peeled, smashed
- 6 green onion, trimmed
- 1 (5 g) thai red chilies, stemmed
- ¼ cup (60 ) thai red curry paste
- 1 can (790 g) roma tomatoes
- 2 Tablespoons (30 ml) fish sauce
- 2 Tablespoons (30 ml) honey
- For the Pizza:
- 1 Thin Crust Pizza Dough
Directions
- For the Sauce:Heat a medium size sauce pot over medium heat. Add the oil. Add onion, ginger, lemongrass, garlic and green onion and sauté until light brown, about 12 – 15 minutes. Deglaze with a small amount of water to prevent burning.
- Add the chili, curry paste and cook an additional 5 minutes. Add tomatoes, honey, and fish sauce. Bring to a simmer and cook for 20 – 25 minutes, until almost all the liquid has evaporated. Remove the sauce from the stove top and allow to cool.
- Place the sauce into the Vitamix container in the order listed and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 40 – 50 seconds, using the tamper to push ingredients toward the blades.
- To make the pizza: Follow the Thin Crust Pizza Dough recipe and top with your favorite ingredients. We love bell peppers, pickled red onions, mushrooms, cheese, tofu, chicken and cauliflower with this sauce.
- Store the extra sauce in an airtight container and freeze.
Chef's Notes
- Cooking our thin crust pizza dough on a preheated 500°F (250°C) pizza stone creates a slightly crusty brown bottom while keeping a chewy center.Eating veggies doesn't have to be boring; creative pizza bases like this are a fun and tasty way to get more vegetables in your diet. Avoiding gluten? Simply swap out for a gluten-free crust.