This pizza has been selected as one of our Great for the Grill recipes. When the weather is gorgeous, dust off that outdoor grill and make a flatbread pizza, alfresco, for your hungry party. There’s nothing better than a hint of woodsmoke on your melted cheese, and these flatbread pizzas cook even faster on the grill than they do in the oven. You don’t need a fancy pizza steel (but feel free to use one) for the flatbreads, just a spatula and tongs, tools you already have. It may be time to switch it up and eat pizza from the grill tonight!
Read how easy it is to grill your own healthier, gourmet flatbread pizza below the recipe.
When you need red curry paste, you often have to buy a big tub of it, then it languishes in the door of the refrigerator until the next time you need it (which may not be for awhile,) taking up valuable real estate. Trust me on this, every square inch of refrigerator space is counted in our house. Condiments and pickles take up most of the shelves, leaving little room for much else.
In the next year or so the better half and I will be buying a new refrigerator, but he doesn’t know that yet. Ours isn’t all that energy efficient. The ice machine has to be treated with kid gloves and thawed out on occasion to sort of reboot it, and every single fruit and vegetable drawer is broken. Even though I’ve basically rebuilt the drawers using expensive plastic putty, they’re still brittle and just refuse to stay together. If you open the door to my fridge, it looks….well….pretty ramshackle. Drawers every which way, off their track. You get the idea.
All of our appliances are about the same age, so we expect to replace them in the not-so-distant future, but the first one to go (I hope) is this broken down beast. I find myself perusing sale flyers, wondering what is the real difference between 25.4 and 26.2 cubic feet, besides the obvious .8? What could .8 cubic feet hold? More than 25.4, that’s for sure! Whatever appliance we buy, you can be sure it will have room for all the condiments, especially red curry paste. All of the curry paste colors, hopefully, will have a place.
In the meantime, here’s a flatbread recipe I made using grilled chicken breast and a flavorful red curry and coconut sauce as the base. It’s loaded with all sorts of tasty, crunchy, cooling toppings and is perfect for hot summer nights. So grab a cold beverage out of your refrigerator (or the cooler if beverages won’t fit) and grill up a perfect summer pizza!
-Amy at Flatout
Red Curry Chicken Pizza
- 1 Flatout flatbread, Light Original
- 3 ounces boneless skinless chicken breast, cooked, shredded
- 1/4 cup light coconut milk
- 1 teaspoon red curry paste
- 1/2 cup fat-free shredded mozzarella cheese
- 1 tablespoon peanuts, crushed
- 1/4 cup shredded red cabbage
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro or mint
- 1/4 cup red bell pepper, chopped
- 1/4 cup carrot, shredded
In a small bowl, combine the coconut milk and the curry paste and set aside.
Preheat oven to 375°F. Place Flatout flatbread on a cookie sheet. Bake at 375°F for two minutes, then remove from the oven. Spread the curry sauce evenly over the flatbread, then arrange the chicken and scallions on the flatbread. Next, scatter the shredded mozzarella over the flatbread and bake at 375°F for four minutes. Remove from the oven, top with all remaining fresh herbs, vegetables, and the peanuts, and serve immediately.
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.