Red Curry Chicken Flatout Pizza
- Total Time
- 0:15
- Prep
- 0:05
- Cook
- 0:10
- Serves
- 1
- Difficulty
- Easy
This is a great flatbread recipe using grilled chicken breast and a flavorful red curry and coconut sauce as the base. It’s loaded with all sorts of tasty, crunchy, cooling toppings and is perfect for hot summer nights.
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Flatout Flatbread Light original flatbread1 item(s)
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chicken breast, grilled, skinless, boneless3 oz, shredded
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light unsweetened coconut milk2 fl oz
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panang curry paste1 tsp, red
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shredded fat free mozzarella cheese½ cup(s)
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peanuts1 Tbsp, crushed
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shredded red cabbage¼ cup(s)
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uncooked scallion(s)¼ cup(s), chopped
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cilantro¼ cup(s), or mint, chopped
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uncooked bell pepper(s)½ cup(s), red, chopped
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shredded carrot(s)¼ cup(s)
- Preheat oven to 375°F.
- Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven.
- Spread the curry sauce evenly over the flatbread, then arrange the chicken and scallions on the flatbread.
- Next, scatter the shredded mozzarella over the flatbread and bake at 375°F for four(4) minutes.
- Remove from the oven, top with all remaining fresh herbs, vegetables, and the peanuts, and serve immediately
- Grilling method: Preheat grill to 375°F. Pre-bake the flatbread on the grill for 2 minutes. Remove flatbread from grill. Assemble flatbread ingredients according to the recipe, then return the flatbread to grill. Close Lid. Grill for 4 minutes or until the cheese melts.