Butter-chicken pizza

2

PREP TIME

20 min

TOTAL TIME

40 min

Makes

4 Servings

Butter-chicken pizza

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.