📖 Instructions

1. Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.
2. In a large bowl, combine 1 cup of warm water, 1 teaspoon of sugar, and 2 teaspoons of active dry yeast. Let it sit for 5-10 minutes until foamy. This shows the yeast is alive and kicking!
3. Add 2 1/2 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If it's too sticky, add a little more flour, one tablespoon at a time.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for at least 1 hour, or until doubled in size.
6. While the dough is rising, prepare your green curry sauce. I use a good quality Thai green curry paste – about 2 tablespoons worth, mixed with 1/4 cup of coconut milk. Stir well and set aside.
7. Once the dough has risen, punch it down gently and roll it out to your desired thickness (about 1/4 inch) on a lightly floured surface. Transfer it to a pizza stone or baking sheet. I prefer a stone for extra crispiness.
8. Spread the green curry sauce evenly over the dough, leaving a small border. Don't over do it or it will make it too soggy!
9. Top with 1/2 cup of shredded mozzarella cheese, then your favorite pizza toppings! I like to add sliced red bell peppers and some fresh baby spinach. Seriously, you’ll love it!
10. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it, ovens can vary wildly!
11. Remove from the oven and let cool for a few minutes before topping with fresh basil leaves and slicing. Serve immediately and enjoy!