flatbread

curry and pizza might not be a combination you think of right away but you'll have to trust us on this one. the recipe is inspired by a flatbread we had this past weekend and we just couldn't get over how wonderful the flavors were. we knew we had to create our own version of this delicious new taste while it was still fresh in our minds. the pineapple chutney is a version of a recipe i created for vegetarian times for banana chutney and is good on almost anything - chicken, roast pork, baked yams, etc. hope you enjoy this one as much as we did! 

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.

Pineapple Chutney

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.

taleggio & kabocha

we love pizza and there is nothing better than making it at home. this dough recipe comes from vogue magazine, random i know, and is one of my favorite doughs to make if i have the time for homemade crust. the toppings are inspired by a pizza giada de laurentiis made on everyday italian when i worked as the food stylist on the last season. changed the cheeses, different squash and added pancetta because everything tastes better with pancetta!

Taleggio & Kabocha Pizza

crust:

1/4 cup white wine

3/4 cup warm water

1 pkg active dry yeast

1 tbs honey

1 tsp salt

1 tbs olive oil

3 cups flour

combine wine, water and yeast in a large bowl and stir until dissolved. add honey, salt and olive oil. mix thoroughly and add 1 cup of flour to make a wet paste. Add remaining flour and knead lightly on lightly floured surface for 2-3 minutes. Place in a lightly oiled bowl, cover with a towel and let rise 45 minutes.

topping:

1/2 kobocha squash, peeled, seeded and cut into 1/2-inch cubes

2 tbs maple syrup

1 tsp red pepper flakes

6 slices pancetta

5 oz taleggio cheese, sliced

1 oz goat cheese

1 cup arugula

preheat oven to 375 degrees F. on a sheet pan, toss squash with maple syrup and red pepper and roast for 25 minutes. crisp pancetta in the oven for 10 minutes at 400 degrees F and cool. increase oven to 450 degrees F. roll out dough to 1/4-inch thick on lightly floured surface and evenly distribute slices of taleggio. bake 8-10 minutes until crust begins to brown and cheese is bubbly. sprinkle pizza with crumbled goat cheese, pancetta and roasted squash. return to oven to 3-5 minutes until goat cheese is softened and crust is golden. top with arugula and give it a drizzle of good olive oil and some fresh cracked black pepper.