Recipes

The life skill we unhacked recently was demystifying homemade pizza; now we whip up simple, kid-friendly, pies almost once a week and are always on the lookout for innovative ways to spice up the classic Italian dish. 

Inspired by our new Ekone Mussels in Curry, we built a Thai-spiced pizza leaning into the mussel’s warmth, but also keeping Pizza’s irresistible, gooey bites of cheese. If you have kids in your home, have them build their own mini-pizza so they have a sense of pride in the kitchen- it’s worth the mess, we promise!

Serves 4

Ingredients: 

• 1lb pizza dough, store bought or homemade

• 1 tablespoon unsalted butter

• 3 garlic cloves, grated

• 2 tablespoons red curry paste

• 1 tablespoon peanut butter

• 1 cup coconut milk

• 1 teaspoon soy sauce

• 2 tablespoons semolina flour

• 1 tablespoon olive oil 

• 8 oz sliced mozzarella cheese, shredded or sliced into chunky balls 

• 1 jalapeno, thinly slices

• Handful of fresh basil leaves, torn

• ¼ cup fresh mung bean sprouts

• Handful pickled red onion

• Zest from 1 lime 

• 1 can Ekone Mussels in Curry 

• ½ cup cooked sausage, broken into bits (optional)

Heat a pizza stone in your oven at 400°- if you don’t have one, use a baking sheet. As the stone heats, melt butter over medium heat and cook the garlic until soft and transparent (about 4 minutes). Break apart red curry paste into the mixture before repeating with peanut butter.  Drizzle the coconut milk into the pot and season with soy sauce. Reduce heat to a low simmer as you build the pizzas. 

On a pizza peel, sprinkle 1 tablespoon of semolina flour and split your pizza dough into two equal mounds.  Using a rolling pin, form one of the dough balls into a disk and continue to spread out with your hands until you arrive at the pizza shape and size of your choosing. Transfer the flattened dough to peel.

Brush olive oil over the pizza’s surface then build your pie by ladling a generous portion of curry sauce and spreading it over the pizza’s surface. Next, distribute remaining toppings over the pizza and bake for seven to ten minutes, or until the edges of the dough turn golden brown. 

Using the peel, remove the pizza from the oven, allow to cool for five minutes before slicing and serving. Repeat for the other pizza.