Quick BBQ Chicken & Bacon Mini Flatbread Pizzas
with Apple Salad
- Milk
- Wheat
- Gluten
- Gluten
- Cashew
- Almond
- Wheat
- Eggs
- Soy
- Fish
- Milk
- Sesame
- May contain traces of allergens
Something about mini flatbread pizzas just makes pizza taste that much better. Packed with cheesy BBQ chicken, bacon and paired with an apple salad, soggy and cold takeaway pizzas can now be a distant memory!
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk)
1 packet
Bbq Sauce
(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame)
330 g
Chicken Breast
1 sachet
Aussie Spice Blend
1
Brown Onion
1
Flatbread
(Contains: Wheat, Gluten May be present: Milk)
1
Red Apple
90 g
Diced Bacon
(May be present: Soy, Milk)
1 packet
Tomato Paste
Utensils
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, bacon and onion, tossing occasionally, breaking up with a spoon until browned and cooked through (when chicken is no longer pink inside), 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!
