Butter-chicken pizza.Photo,Roberto Caruso.
Ingredients
-
225 g
thin-crust
flatbread
-
1 cup
crushed
tomatoes
-
2 tbsp
0.1
cream
-
1 tbsp
butter-chicken
curry paste
-
2 tsp
brown sugar
-
1
large
chicken breast
, cut into 1/2-in. cubes
-
1
small Japanese
eggplant
, sliced into 1/8-in. rounds
-
2 tbsp
olive oil
-
1/2 cup
smooth
ricotta
, crumbled
-
1/4 cup
cilantro leaves
Instructions
-
POSITION oven rack in bottom third of oven. Preheat to 425F. Place flatbread on a round pizza baking sheet.
-
COMBINE tomatoes, cream, curry paste and sugar in a medium saucepan. Bring to a boil, stirring often, about 2 min. Add chicken. Cook, stirring often, until chicken is cooked through, 4 to 5 min. Set aside.
-
TOSS eggplant with olive oil in a medium bowl until well coated. Spread sauce and chicken over flatbread, then top with eggplant and ricotta.
-
BAKE until eggplant is tender and pizza is golden, about 15 min. Transfer to a cutting board and garnish with cilantro.
Nutrition (per serving)
- Calories
- 402,
- Protein
- 21 g,
- Carbohydrates
- 43 g,
- Fat
- 17 g,
- Fibre
- 4 g,
- Sodium
- 489 mg.
Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.
