Chicken & Cherry Tomato Pizza Bianca

Name: Chicken & Cherry Tomato Pizza Bianca with Pesto & Rocket Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet Snacking Tomatoes; 1 cucumber; 1 red onion; 1 clove garlic; 1 packet light cooking cream; 2 pizza bases; 1 tsp honey; 1 drizzle balsamic vinegar; 1 bag rocket leaves; 1 packet basil pesto; 1 packet chicken breast; 1 pear; 1 packet grated Parmesan cheese; 1 packet Cheddar cheese

with Pesto & Rocket Salad

Get up to $200 off!

Prep this crowd-pleasing pizza in less time than it would take to pick up the the takeaway version. Simply roast the veg, brown the chicken and whip up a white sauce before loading the bases up with all the toppings. Toss the salad while the pizzas are baking, and you're done!

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

Snacking Tomatoes

cucumber

red onion

1 clove

garlic

1 packet

light cooking cream

pizza bases

1 bag

rocket leaves

1 packet

basil pesto

1 packet

chicken breast

pear

1 packet

grated Parmesan cheese

1 packet

Cheddar cheese

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)6039 kJ

Fat53.8 g

of which saturates20.8 g

Carbohydrate158.6 g

of which sugars22.2 g

Protein74.4 g

Sodium1676 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Halve cherry tomatoes. Thinly slice zucchini into rounds. Cut red onion into thick wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. • Roast until just tender, 10-15 minutes. • Cut chicken breast into 2cm chunks.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• When the veggies have 5 minutes remaining, finely chop garlic. • In a medium frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until just browned, 3-4 minutes (it will finish cooking in step 3!). Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add light cooking cream and cook, stirring, until slightly thickened, 2-3 minutes. Season, then set aside.

• Spread pizza bases evenly with the white sauce. Top evenly with chicken and roasted veggies. Sprinkle over grated Parmesan cheese and shredded Cheddar cheese. • Place pizzas directly on a wire rack in the oven. Bake until cheese is melted and chicken is cooked through (when no longer pink inside), 10-12 minutes.

TIP: Use two wire racks if your pizzas don't fit!

TIP: Placing the pizzas directly onto the wire racks helps the bases crisp up!

• While the pizzas are baking, thinly slice pear. Roughly chop cucumber. In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Season, then add pear, cucumber and rocket leaves. Toss to coat. • Dollop basil pesto over pizza. Slice, then divide between plates. • Serve with pear-rocket salad. Enjoy!