Chicken & Mushroom Flatbread Pizza

Name: Chicken & Mushroom Flatbread Pizza with Caramelised Onion & Rocket-Fetta Salad
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 red onion; 1 tbs balsamic vinegar; 1 tsp brown sugar; 2 clove garlic; 1 bag sliced mushrooms; 1 sachet vegetable stock powder; 1 packet pizza sauce; 1 packet Fetta Cubes; 1 bag rocket leaves; 1 drizzle white wine vinegar; 1 packet chicken breast; ½ packet semi-dried tomatoes; 1 flatbread; ½ pear; 1 packet Cheddar cheese

with Caramelised Onion & Rocket-Fetta Salad

Get up to $200 off!

Why serve flatbreads plain, when you can turn them into pizzas? The crisp bases stand up perfectly to the meaty chicken and mushrooms, melty Cheddar, and sweet and savoury onion. Serve with a subtly sweet and peppery salad, complete with crumbled fetta to make it even better!

Allergens:

Milk

•Sulphites

•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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

2 clove

garlic

1 bag

sliced mushrooms

1 sachet

vegetable stock powder

1 packet

pizza sauce

1 packet

Fetta Cubes

(Contains: Milk;)

1 bag

rocket leaves

1 packet

chicken breast

½ packet

semi-dried tomatoes

(Contains: Sulphites;)

flatbread

(Contains: Gluten, Wheat; May be present: Milk, Soy.)

pear

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3511 kJ

Fat36.6 g

of which saturates18.1 g

Carbohydrate61.3 g

of which sugars21.6 g

Protein63.9 g

Sodium2103 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Remove wire oven rack from the oven. Preheat oven to 220°C/200°C fan-forced. Thinly slice the red onion. Finely chop garlic. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until slightly browned, 3-4 minutes (it will finish cooking in step 4!). Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. Mix well. Cook until dark and sticky, 2-3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl.

• While the onion is cooking, roughly chop semi-dried tomatoes (see ingredients). • In a medium bowl, combine sliced mushrooms, vegetable stock powder, a drizzle of olive oil and a pinch of pepper.

• Place flatbreads directly on the wire oven rack. • Spread pizza sauce evenly across flatbreads using the back of a spoon. • Sprinkle over shredded Cheddar cheese. Top with chicken, mushrooms and semi-dried tomatoes.

• Bake flatbread pizzas until cheese is melted and chicken is cooked through (when no longer pink inside), 12-15 minutes.

TIP: Baking the flatbreads directly on the wire racks helps the bases crisp up!

• Meanwhile, thinly slice pear (see ingredients). • In a second medium bowl, combine rocket leaves, pear and a drizzle of white wine vinegar and olive oil. • Crumble in fetta cubes. Toss to coat. Season to taste.