Curried Pineapple & Vegetable Flatbread
This vegetarian flatbread features naan as the base, topped with a rich tomato and curry sauce, melted mozzarella, mushrooms, curried pineapple tidbits, green peppers, and onions, creating a unique fusion of Indian flavors that’s perfect for sharing.
Yield 12 servings (each naan serves 2)
Ingredient | Measure |
---|---|
Contadina® Fully Prepared Pizza Sauce | 1 1/4 cup |
Red Curry Paste (1st listed) | 2 Tbsp |
Naan Bread, 9" by 7" | 6 each |
Mozzarella Cheese, shredded | 3 cups |
Mushrooms, sliced | 2 cups |
Del Monte® Pineapple Tidbits in Light Syrup, drained | 3/4 cup |
Red Curry Paste (2nd listed) | 2 tsp |
Green Pepper, 3/8" dice | 6 Tbsp |
Onion, 3/8" dice | 3 Tbsp |
TIPS
This flatbread is also nice with mango, corn or diced red pepper. But, don’t overload a small flatbread with more than 5 or 6 toppings.
If you don’t stock curry paste, use a good quality curry that is well within the expiration date.
Serve this as a shareable appetizer or snack.
Directions:
- In a bowl combine and whisk the pizza sauce and 1st listed curry paste. Give the sauce a few hours to hydrate the seasonings so they fully impact the sauce. Hold at room temperature for service.
- Preheat oven to 450°F.
- Spread 3 tablespoons of the prepared sauce over the Naan, leaving a ½” edge. Cover the sauce with ½ cup cheese and 1/3 cup mushrooms.
- Combine the pineapple tidbits with the 2nd listed curry paste and mix well to completely coat all pineapple.
- Add 2 tablespoons curried pineapple to pizza.
- Add 1 tablespoon green peppers, and ½ tablespoon onion.
- Bake for 8 to 10 minutes until cheese is fully melted and Naan is crisp.
- Cut down the center and slice 3 wedges on each side. Serves 2.
- In a bowl combine and whisk the pizza sauce and 1st listed curry paste. Give the sauce a few hours to hydrate the seasonings so they fully impact the sauce. Hold at room temperature for service.
- Preheat oven to 450°F.
- Spread 3 tablespoons of the prepared sauce over the Naan, leaving a ½” edge. Cover the sauce with ½ cup cheese and 1/3 cup mushrooms.
- Combine the pineapple tidbits with the 2nd listed curry paste and mix well to completely coat all pineapple.
- Add 2 tablespoons curried pineapple to pizza.
- Add 1 tablespoon green peppers, and ½ tablespoon onion.
- Bake for 8 to 10 minutes until cheese is fully melted and Naan is crisp.
- Cut down the center and slice 3 wedges on each side. Serves 2.