Curry Chicken and Mayonnaise Potato Quattro Pizza
A vibrant quattro pizza combining authentic Japanese curry chicken with creamy mayonnaise potato, balanced with melted cheese and a golden crust. This Japanese-Italian Fusion-inspired pizza recipe, ready in about 40 minutes, pairs pizza dough, cooked chicken breast, Japanese curry roux for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 250g pizza dough
- 100g, diced cooked chicken breast
- 50g, melted Japanese curry roux
- 150g, peeled and cubed potatoes
- 3 tbsp mayonnaise
- 80g, shredded mozzarella cheese
- 40g, shredded cheddar cheese
- 30g, grated parmesan cheese
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Boil 150g peeled and cubed potatoes in salted water for 10 minutes until tender. Drain and mash with 3 tbsp mayonnaise until creamy; season with 1/4 tsp black pepper.
- Step 2: Heat 50g Japanese curry roux until melted and gently toss 100g diced cooked chicken breast in the curry to coat evenly.
- Step 3: Preheat oven to 475°F (245°C) and roll out 250g pizza dough to a 12-inch circle.
- Step 4: Spread the curried chicken evenly over one quarter of the dough, then spread the creamy mayo potato over another quarter.
- Step 5: Sprinkle 80g shredded mozzarella, 40g shredded cheddar, and 30g grated parmesan cheese evenly over the entire pizza.
- Step 6: Drizzle 1 tbsp olive oil around the edges of the dough.
- Step 7: Bake for 12-15 minutes until the crust is golden and cheese is melted and bubbling.
- Step 8: Remove from oven, let rest for 3 minutes, then slice into quarters and serve.
Frequently asked questions
How long does Curry Chicken and Mayonnaise Potato Quattro Pizza take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Curry Chicken and Mayonnaise Potato Quattro Pizza?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pizza dough from drying out.
Can I substitute ingredients in Curry Chicken and Mayonnaise Potato Quattro Pizza?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Curry Chicken and Mayonnaise Potato Quattro Pizza for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Curry Chicken and Mayonnaise Potato Quattro Pizza?
Japanese-Italian Fusion pizza like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
