Curry Chicken Pizza

Curry Chicken Pizza is a delightful fusion of Japanese flavors and Italian cuisine, featuring tender chicken marinated in aromatic curry spices atop a crispy pizza crust. This unique dish is perfect for those seeking a savory and satisfying meal that combines the best of both worlds.

Ingredients

• Pizza dough - 200 grams
• Cooked chicken breast, shredded - 150 grams
• Japanese curry roux - 50 grams
• Water - 150 ml
• Pizza sauce - 100 ml
• Shredded mozzarella cheese - 100 grams
• Sliced bell peppers (red and green) - 50 grams
• Sliced red onion - 30 grams
• Olive oil - 1 tablespoon
• Fresh cilantro, chopped - for garnish
• Salt - to taste

Steps

1. Preheat the oven to 220°C (428°F).
2. In a small pot, add the Japanese curry roux and water, then cook over medium heat while stirring until the roux is completely dissolved and the sauce thickens (about 5 minutes).
3. In a bowl, combine the shredded chicken with the curry sauce, mixing well to coat the chicken evenly.
4. Roll out the pizza dough on a lightly floured surface to your desired thickness and shape.
5. Transfer the rolled-out dough to a baking sheet lined with parchment paper.
6. Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
7. Distribute the curry chicken mixture evenly over the sauce.
8. Sprinkle the shredded mozzarella cheese on top, followed by the sliced bell peppers and red onion.
9. Drizzle olive oil over the toppings and season with a little salt.
10. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbling.
11. Remove from the oven and let it cool for a minute before garnishing with chopped cilantro.
12. Slice and serve hot.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 55 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.15 L

Health Benefits

• High in protein from chicken, promoting muscle health.
• Contains spices from curry that may have anti-inflammatory properties.

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