Chicken, Leek & Thyme Mini Flatbread Pizzas
with Cheddar & Mixed Leaf Salad- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
No cutlery is needed when you have mini flatbread pizzas on the menu! These ones are loaded up with some fancier veg (leek and zucchini), chicken, are baked upon a tomato sauce base and sprinkled with aromatic thyme which makes our herby senses tingle! *This recipe is under 650kcal per serving.*
Ingredients
1
zucchini
1
leek
1
tomato
2 clove
garlic
½ packet
thyme
1 packet
tomato paste
4
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 packet
mixed salad leaves
1 packet
rocket leaves
1 packet
chicken thigh
Not included in your delivery
olive oil
2 tbs
water
½ tsp
brown sugar
10 g
butter
(Contains: Milk;)
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and leek into rounds. • Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 15-18 minutes.
• While the veggies are roasting, thinly slice the cucumber. Finely chop the garlic. Pick and roughly chop the thyme leaves. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add tomato paste and garlic and cook, until fragrant, 1-2 minutes. • Add the water, brown sugar and butter and stir until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper.
• When the veggies are done, place the pizza bases on a flat surface, rough-side down. Spread the pizza sauce evenly over the bases and sprinkle with Cheddar cheese. Top with the roasted veggies, cooked chicken and thyme. • Bake the pizzas directly on the oven rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base crisp up.
• While the pizzas are baking, combine the vinegar and a drizzle of olive oil in a medium bowl. Season to taste. • Add tomato and mixed salad leaves, then toss to coat. Set aside.
• Season the pizzas, then top with rocket leaves and a drizzle of olive oil. • Evenly slice leek and thyme mini flatbread pizzas and serve with mixed leaf salad. Enjoy!
