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Ingredients:
1 tsp Mae Ploy Green Curry Paste
400g Peeled plum tomato, drained
2 Broccoli spears
225g Fresh asparagus spear
2 pcs. Small courgette
11 in. Ready-to-bake pizza base, homemade or bought
1/2 cup Mozzarella cheese, diced
10 Fresh flat leaves parsley, torn in pieces
2 Garlic cloves
Salt and ground black pepper
5 tbsp. Olive oil
1/2 Frozen peas, thawed
Instructions:
1. Preheat the oven to 240°C / 475°F for at least 20 minutes before baking the pizza.
2. To make pureed tomatoes, place the tomatoes and Mae Ploy green curry paste in a blender or food processor, or press them through a strainer into a bowl.
3. Peel the broccoli stems and asparagus.
4. Bring a saucepan of water to boil, add the broccoli, asparagus and courgettes and boil for 4-5 minutes.
5. Drain and cut the vegetables into bite size pieces.
6. Heat 2 tbsp. of olive oil in a small saucepan.
7. Stir in the tomatoes on the pizza dough, leaving the rim uncovered.
8. Add the blanched and sauteed vegetables, arranging them neatly and evenly over the tomatoes.
9. Sprinkle with mozzarella, parsley, garlic, salt, pepper and drizzle with the remaining olive oil.
10. Bake for about 20 minutes, or until the crust is golden brown and the cheese has melted.
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