Curry Chicken Flatbread with Pineapple Chutney
1 lb pizza dough
1 boneless skinless chicken breast, chopped
2 tbs plain yogurt
1 tsp curry powder
4 tsp olive oil, divided
1/2 red onion, sliced
4 oz fresh mozzarella or burrata
1/2 small yam, peeled & sliced thin on mandolin
1/2 cup pineapple chutney, see recipe below
2 tbs chopped cilantro
preheat oven to 450 degrees F. in a small bowl, combine chicken, yogurt and curry powder and stir to combine. heat 1 tsp olive oil in a small pan and saute chicken until most of the liquid has evaporated and chicken is just cooked, about 5 minutes. in another small pan, heat 1 tsp olive oil and add sliced onion. saute over medium low heat for 10 minutes or until caramelized.
on a lightly floured surface, roll out dough into a 1/4-1/2-inch thick, long oval shape. prick the dough with a fork several times and brush with remaining 2 tsp olive oil. spread with cheese, layer slices of yam, and top with caramelized onions and curry chicken.
bake on a pizza stone for 18-22 minutes or until crust is browned on the edges. top with pineapple chutney and cilantro.
1/2 tbs olive oil
1/2 red onion, diced
1/2 tbs ginger, grated
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 cup pineapple, diced
1/4 cup raisins
1/4 cup white wine vinegar
1/8 cup honey
1/8 tsp salt
heat oil in a small pan over medium heat and saute onion until translucent, about 4 minutes. stir in ginger, coriander and cinnamon and cook for 1 minute until fragrant. add remaining ingredients and simmer for 10-15 minutes.