Flatbread pizza four times different: with curry cream, pineapple, spring onions, chicken slices and mountain cheese

Name: Flatbread pizza four times different: with curry cream, pineapple, spring onions, chicken slices and mountain cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TEASPOON Curry Powder; 250 g Double cream cream cheese; 2-3 TABLESPOONS Milk; 7-10 Tbsp Salt; 1 (approx. 200 g) Split pineapple; 2–3 Spring onions; 125 g Sliced chicken slices; 1 (approx. 350 g, approx. 30 cm Ø, 7-8 mm thick) flat flat bread; 75 g Mountain cheese; 7-10 Tbsp Chervil; 7-10 Tbsp coarse pepper or paprika

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TEASPOON Curry Powder
250 g Double cream cream cheese
2-3 TABLESPOONS Milk
7-10 Tbsp Salt
1 (approx. 200 g) Split pineapple
2–3 Spring onions
125 g Sliced chicken slices
1 (approx. 350 g, approx. 30 cm Ø, 7-8 mm thick) flat flat bread
75 g Mountain cheese
7-10 Tbsp Chervil
7-10 Tbsp coarse pepper or paprika

Directions

1
Mix curry, cream cheese and milk to a thick, smooth cream, season with a little salt. Peel the pineapple, cut out the hard stalk and cut the flesh into slices. Clean and wash spring onions and cut them diagonally into thin rings.
2
Set aside a few rings for sprinkling. Halve the slices of sausage. Spread the flatbread with curry cream, cover with spring onions, chicken slices and pineapple. Grate cheese and sprinkle over it.
3
Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 7-10 minutes. Take out the pizza, cut into pieces, garnish with chervil if necessary and sprinkle with the rest of spring onions, paprika powder or pepper.