Prep
20 min
Total
40 min
Serves
4
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
METHOD
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 cilantr
Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.
NUTRITION
Calories 402
Protein 21 g
Carbohydrates 43 g
Fat 17 g
Fibre 4 g
Sodium 489 mg
