Thai Vegetable Pizza

This is another great way to avoid waste and serve leftovers renewed! Using some of the leftover spicy peanut sauce from the pork satays I posted yesterday, this Thai Vegetable Pizza comes together in a snap. If you don't have leftover peanut sauce, a store-bought version would be fine...or whip up a new batch and find more places to use it! (Like these Thai-style Twice Baked Sweet Potatoes)

The sauce is stretched, thickened, and given added flavour with the addition of sweet potato. Thai Chicken Pizza is everywhere now, but there are so many vegetables that taste great with peanut why not let them take centre stage?

1/3 C peanut sauce
1/3 C mashed sweet potato
1/8 tsp curry powder
1/4 tsp cumin
Pinch of salt
My favourite thin crust pizza dough (or a quick alternative could a store-bought pizza shell or pita bread)
Chopped red/green/yellow peppers
Chopped green onion (whites and greens separated)
Bean sprouts
Grated carrots

Combine peanut sauce, sweet potato, currry, cumin and salt. Stir to combine. Spread over your pizza crust. Top with peppers, whites of green onion, bean sprouts, and grated carrot. Bake accordingly: about 10 minutes at 500` for my favourite thin crust pizza, or 375` for 10-15 minutes for pre-baked shells. Garnish with greens of green onions before serving.

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