📖 Instructions

1. Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats.
2. Prepare the Kerala Prawn Curry: In a pan, heat 2 tablespoons of coconut oil. Add 1 tsp mustard seeds, let them splutter, then add 1 finely chopped onion, and sauté until translucent. Add 1 inch ginger, 2-3 green chilies (adjust to your spice preference), and 2 finely chopped tomatoes. Sauté for about 5 minutes.
3. Add the prawns: Stir in 200g of prawns (cleaned and deveined) and cook until they turn pink and opaque, approx 5 minutes. Add 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp chili powder, 1/2 tsp garam masala, and salt to taste. Stir well and cook for 2 minutes more.
4. Add the coconut milk: Pour in 100ml coconut milk. Stir gently and simmer for about 3-4 minutes, until sauce has slightly thickened. Remove from heat and set aside.
5. Prepare the Pizza Base: If using store-bought dough, follow package instructions for handling. If making your own dough, use a standard pizza dough recipe, (about 200g). Roll it out to your desired thickness. I love a nice thin crust, about 1/8 inch thick.
6. Assemble the Pizza: Spread the Kerala prawn curry evenly over the pizza base, leaving a small border for the crust. Top with grated mozzarella cheese (about 100g) and optional extra cilantro for a fresh touch.
7. Bake the Pizza: Carefully transfer the pizza to the preheated oven. Bake for 10-15 minutes, or until the base is golden brown and the cheese is melted and bubbly. Keep an eye on it to avoid burning!
8. Slice and Serve: Once baked, let the pizza cool for a few minutes before slicing and serving. Enjoy the delicious explosion of flavours from this unique pizza creation. It’s quite amazing!