Flatbread pizza Asian style

Name: Flatbread pizza Asian style
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 can(s) (580 ml) Sliced pineapple; 250 g Mung bean sprouts; 1 Pot of coriander; 450 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Curry Powder; 2-3 TABLESPOONS Soy sauce; 175 g Double cream cream cheese; 2 small, round flat breads (approx. 100 g each); 150 ml Chilli sauce for chicken / Asian sauce; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 can(s) (580 ml) Sliced pineapple
250 g Mung bean sprouts
1 Pot of coriander
450 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Curry Powder
2-3 TABLESPOONS Soy sauce
175 g Double cream cream cheese
2 small, round flat breads (approx. 100 g each)
150 ml Chilli sauce for chicken / Asian sauce
baking paper

Directions

1
Drain the pineapple and collect the juice. Cut the pineapple into pieces. Wash and drain the sprouts. Wash the coriander, shake dry and pluck the leaves. Wash the flesh and dab dry.
2
Heat the oil in a pan, fry the meat for about 10 minutes while turning it, season with salt and pepper and remove from the pan. Fry the pineapple, sprouts and 1 teaspoon curry in hot frying fat for about 2 minutes.
3
Stir in the soy sauce and coriander, except for something to garnish, and remove from the heat.
4
Mix cream cheese, 6-8 tbsp. pineapple juice and approx. 1 tsp. curry. Cut meat into slices. Cut flat breads in half horizontally and place them on a baking tray lined with baking paper with the cut surfaces facing upwards.
5
Spread breads with asia sauce. Cover with chicken filet and pineapple mixture. Spread cream cheese cream on top and bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 15-20 minutes.
6
Dust with curry and garnish with remaining coriander.