Chicken & Mushroom Flatbread Pizza
with Caramelised Onion & Rocket-Fetta Salad- Milk
- Sulphites
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
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!
Ingredients
1
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;)
1
flatbread
(Contains: Gluten, Wheat; May be present: Milk, Soy.)
½
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
Utensils
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.
• Spoon caramelised onion over the mushroom and Cheddar flatbread pizza. • Divide pizza between plates. • Serve with rocket-fetta salad. Enjoy!
TIP: Slice the pizza before serving, if you have time!
