Red curry chicken pizza

SmartPoints® value per serving
Total Time
0 min
This is a great flatbread recipe that utilizes grilled chicken breast and a flavorful red curry and coconut sauce as the base. We designed it to serve one, but you can make multiple pizzas if you're having a crowd over for a pizza party. It’s loaded with all sorts of tasty, crunchy, cooling toppings and is perfect for hot summer nights. You'll love the combination of the coconut milk and curry paste, plus mozzarella cheese as well as lots of veggies, like red cabbage, scallions, bell peppers, and carrots. We also give you instructions to make the pizza in either the oven or grill for added convenience.


Flatout Flatbread Light original flatbread

1 item(s)

Grilled skinless boneless chicken breast

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.