Butter-chicken pizza
4
- Prep Time20 min
- Total Time40 min
- Makes4 Servings
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 21g, Carbohydrates 43g, Fat 17g, Fibre 4g, Sodium 489mg.
Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.