Peri-Peri Chicken Flatbread Pizzas
with Pear Salad, Bacon Bits & Garlic Sauce
- Milk
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
330 g
Chicken Breast
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 packet
Garlic Sauce
(Contains: Milk, Sesame, Eggs;)
1
Tomato
90 g
Diced Bacon
(May be present: Soy, Milk.)
1 packet
Tomato Paste
1
Flatbread
Cooking Steps
• Remove wire racks from oven. Preheat oven to 220°C/200°C fan-forced. • Thinly slice tomato into wedges. • Cut chicken into 2cm chunks. • In a medium bowl, combine peri-peri seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.
• Lay flatbreads on a flat surface, rough-side down. • Spread tomato paste evenly across flatbreads using the back of a spoon. • Top with chicken and sprinkle over shredded cheddar cheese. • Transfer flatbread pizzas to oven wire racks. Bake until cheese is melted and golden, 10-12 minutes. Season.
TIP: Baking the pizza directly on the wire rack helps the base to crisp up. TIP: Place an oven tray underneath the wire rack to catch any drips!
• Meanwhile, in a medium bowl, combine mixed salad leaves, pear, diced bacon, drizzle of vinegar and olive oil. Season. • Slice peri-peri chicken flatbread pizza. Drizzle over garlic sauce. • Serve with tomato salad. Enjoy!
