# What You'll Need:
→ Base
01 - 4 whole wheat pita breads
→ Thai Curry Sauce
02 - 1/2 cup coconut milk (full fat or light)
03 - 2 tablespoons Thai red curry paste
04 - 1 tablespoon creamy peanut butter
05 - 1 teaspoon soy sauce
06 - 1 teaspoon honey or maple syrup
07 - 1 clove garlic, minced
08 - 1 teaspoon fresh lime juice
→ Vegetables
09 - 1 cup shredded carrots
10 - 1 cup thinly sliced red bell pepper
11 - 1/2 cup thinly sliced red onion
12 - 1 cup small broccoli florets
13 - 1/2 cup sliced mushrooms
14 - 1/2 cup cherry tomatoes, halved
→ Cheese & Toppings
15 - 1 cup shredded mozzarella cheese or vegan cheese alternative
16 - 1/4 cup chopped fresh cilantro leaves
17 - 2 tablespoons sliced green onions
18 - 1 tablespoon chopped roasted peanuts (optional)
19 - Lime wedges, for serving
# Steps to Follow:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a small saucepan over medium heat, whisk coconut milk, Thai red curry paste, peanut butter, soy sauce, honey or maple syrup, minced garlic, and fresh lime juice. Simmer for 2 to 3 minutes until lightly thickened, then remove from heat.
03 - Arrange pita breads on the prepared sheet and spread generous curry sauce evenly over each.
04 - Distribute carrots, bell pepper, red onion, broccoli, mushrooms, and cherry tomatoes evenly atop the sauced pitas.
05 - Sprinkle mozzarella cheese evenly over the vegetables.
06 - Bake for 12 to 15 minutes until cheese is melted and pita edges become golden and crisp.
07 - Remove pizzas from oven. Finish with fresh cilantro, sliced green onions, and chopped peanuts if desired. Serve hot with lime wedges.
