Butter-chicken pizza.Photo,Roberto Caruso.
, cut into 1/2-in. cubes
, sliced into 1/8-in. rounds
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)
- 21 g,
- 43 g,
- 17 g,
- 4 g,
- 489 mg.
Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.