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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:

  1. 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.
  2. Preheat oven to 450°F.
  3. 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.
  4. Combine the pineapple tidbits with the 2nd listed curry paste and mix well to completely coat all pineapple.
  5. Add 2 tablespoons curried pineapple to pizza.
  6. Add 1 tablespoon green peppers, and ½ tablespoon onion.
  7. Bake for 8 to 10 minutes until cheese is fully melted and Naan is crisp.
  8. Cut down the center and slice 3 wedges on each side. Serves 2.

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