Butter-chicken pizza

Prep 20 min
Total 40 min
Makes 4 Servings



225 g
thin-crust flatbread
1 cup
crushed tomatoes
2 tbsp
0.1 cream
1 tbsp
butter-chicken curry paste
2 tsp
large chicken breast, cut into 1/2-in. cubes
small Japanese eggplant, sliced into 1/8-in. rounds
2 tbsp
1/2 cup
smooth ricotta, crumbled
1/4 cup


  • 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.

Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.


Calories 402, Protein 21 g, Carbohydrates 43 g, Fat 17 g, Fibre 4 g, Sodium 489 mg.
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