Curried Chicken Pizza Bianca

Some dishes feel inevitable the moment you think of them. Curried chicken and pizza bianca come from different corners of the world, but they share a core idea: warmth, comfort, and balance. This Curried Chicken Pizza Bianca brings those elements together in a way that feels both familiar and new; creamy, aromatic, and deeply satisfying without the acidity of traditional tomato sauce.

Pizza bianca, or “white pizza,” has deep roots in Italy’s baking traditions, where dough was brushed with olive oil and salt before the first pizzas ever met tomato. It’s less about toppings and more about texture: crisp at the edges, tender in the middle, ready to carry whatever you give it. Add to that the gentle heat and complexity of a mild curry, and you’ve got a fusion that makes culinary sense: bread as a canvas, cream as balance, spice as contrast.

How This Fusion Works

The base here is a simple bianca: olive oil, garlic, and a light ricotta or yogurt base instead of tomato. It’s neutral by design, which lets the curried chicken stand out. The chicken itself is cooked with turmeric, cumin, and coriander, just enough to perfume it without overwhelming. Pickled artichoke hearts are a soft variation on a typically excluded ingredient; the brine helps to soften fibers and using only the tender center of the artichoke makes it easier for everyone to manage. Adding spinach or your favorite greens rounds out the meal and bring it to a spinach artichoke dip flavor profile that is only elevated by the extra spice and fortified with the chicken’s protein.

Curry on bread isn’t new; cuisines have been trading flavors for centuries with modern cooks viewing food through a more global lens. Pizza bianca becomes the perfect vessel for that shared language. And from a technique standpoint, the blend works because both traditions rely on gentle heat and moisture management. Curry needs time for spice to bloom, without burning. Pizza bianca dough needs steam and oil to keep tender. Their built for each other.

Texture and Accessibility

This dish also happens to be easy to modify for people managing chewing or swallowing difficulty. The crust of the majority of these IDDSI informed recipes are pregelled, as bread is a sneaky challenge item for dysphagia or dental issues. Chicken should be processed to the particle size that fits your current diet: pureed for level 4, minced to fit between fork tines for level 5 and diced to fit within the length across fork tines for level 6. Due to the fiber content of the vegetables, I have been using purees for the artichoke and spinach portions, which blends easily with the ricotta-yogurt base. Even for those without texture restrictions, this creates a creamier, more balanced flavor base for the pizza.

IDDSI Level 4 Pureed Curried Chicken Pizza Bianca Recipe

This puréed curried chicken pizza bianca takes the flavors of a creamy white-sauce flatbread and turns them into a smooth, spoonable meal. Mild curry, tender chicken, and soft sautéed spinach blend into a cohesive, savory purée that stays silky. It delivers all the comfort of pizza while staying fully safe, balanced and easy to swallow.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: Indian, Italian

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Base

• 3 flatbreads or naan 2 servings each
• 3 tablespoons olive oil for brushing + sautéing
• 3 cups chicken shredded or finely chopped
• 1.5 tablespoon mild curry powder
• 1 teaspoon garlic powder
• 1 teaspoon salt adjust to taste
• 3 cups fresh spinach chopped
• 1½ cups shredded mozzarella

Ricotta–Greek Yogurt Bianca Sauce

• 1½ cups ricotta
• ¾ cup Greek yogurt 2% or whole
• 3 tablespoons olive oil
• 3 cloves garlic very finely minced or grated
• ¾ teaspoon salt
• ½ teaspoon black pepper

Equipment

• Knife and cutting board
• Skillet or sauté pan
• Wooden spoon or spatula
• Small saucepan
• Blender or food processor
• Rubber spatula
• Measuring cups and spoons

Method

 

1. Blend the flatbreads into crumbs and pregel with water, broth, or cream. Lay out into individual rounds. Cover and allow to pregel.
2. Heat 1 tablespoon olive oil in a skillet over medium. Add the chicken, curry powder, garlic powder, and salt. Stir 6-8 minutes over medium heat until cooked to 165℉. Set aside.
3. Add another tablespoon of olive oil to the skillet. Sauté the chopped spinach just until wilted, about 1 minute. Remove from heat. Blend into puree.
4. In a bowl, mix ricotta, Greek yogurt, olive oil, garlic, salt, pepper, and optional lemon or nutmeg until smooth.
5. Blend the chicken with a dollop of the bianca sauce until pureed. Top the pregelled crusts with the ricotta-yogurt sauce first, then top with the veggie and curried chicken purees.

Notes

Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok).

Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate.

Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level.

Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.

Curried Chicken Pizza Bianca fits comfortably into the new wave of globally fluent comfort food, the kind that respects origins without treating them as novelty. It’s built on skill and intention: using technique to keep textures soft, flavors balanced, and the experience communal. It’s also a reminder that “fusion” doesn’t have to mean complicated, just curious.

Keep Reading

If you are looking for more Indian flavor, this dysphagia friendly dal can be added to your dinner lineup. If you’re looking for something sweet, try this refreshing lemon thyme berry pudding recipe.

Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.

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