Quick BBQ Chicken Mini Flatbread Pizzas
with Apple Salad & Flaked Almonds
Something about mini flatbread pizzas just makes pizza taste that much better. Packed with cheesy BBQ chicken and paired with a tomato salad, soggy and cold takeaway pizzas can now be a distant memory!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Bbq Sauce
330 g
Chicken Breast
1 sachet
Aussie Spice Blend
1
Brown Onion
1
Flatbread
(Contains: Gluten, Wheat; May be present: Soy, Milk.)
1
Red Apple
Cooking Steps
• Remove wire racks from oven. Preheat oven to 220°C/200°C fan-forced. • Thinly slice apple into wedges. • Thinly slice brown onion. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, Aussie spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and onion, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Lay flatbreads on a flat surface, rough-side down. • Spread BBQ sauce evenly across flatbreads using the back of a spoon. • Top with chicken and onion then sprinkle over 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. Place an oven tray underneath the wire rack to catch any drips!
• In a medium bowl, combine mixed salad leaves, apple and a drizzle of vinegar and olive oil. Season. • Serve with apple salad. • Top salad with flaked almonds to serve. Enjoy!
