Red Curry Chicken Pizza

Total Time
0 min


Flatout Flatbread Light original flatbread

1 item(s)

chicken breast, grilled, skinless, boneless

3 oz

light unsweetened coconut milk

¼ cup(s)

panang curry paste

1 tsp

shredded fat free mozzarella cheese

½ cup(s)


1 Tbsp, crushed

shredded red cabbage

¼ cup(s)

uncooked scallion(s)

¼ cup(s), chopped


¼ cup(s), chopped, or mint

sweet red pepper(s)

¼ cup(s), chopped

shredded carrot(s)

¼ cup(s)


  1. In a small bowl, combine the coconut milk and the curry paste and set aside.
  2. Preheat oven to 375°F.
  3. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven.
  4. Spread the curry sauce evenly over the flatbread, then arrange the chicken and scallions on the flatbread.
  5. Next, scatter the shredded mozzarella over the flatbread and bake at 375°F for four minutes.
  6. Remove from the oven, top with all remaining fresh herbs, vegetables, and the peanuts, and serve immediately.
  7. 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.



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