Chicken, Leek & Thyme Mini Flatbread Pizzas
with Cheddar & Mixed Leaf Salad
No cutlery is needed when you have mini flatbread pizzas on the menu! These ones are loaded up with some fancier veg (leek and zucchini), chicken, are baked upon a tomato sauce base and sprinkled with aromatic thyme which makes our herby senses tingle!
This recipe is under 650kcal per serving.
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.
Ingredients
1
zucchini
1
leek
1
tomato
2 clove
garlic
½ packet
thyme
1 packet
tomato paste
4
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
mixed salad leaves
1 packet
rocket leaves
1 packet
chicken thigh
Not included in your delivery
olive oil
2 tbs
water
½ tsp
brown sugar
10 g
butter
(Contains Milk;)
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice zucchini and leek into rounds. • Place the veggies on a lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender, 15-18 minutes.
• While the veggies are roasting, thinly slice the cucumber. Finely chop the garlic. Pick and roughly chop the thyme leaves. • Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate to rest.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Add tomato paste and garlic and cook, until fragrant, 1-2 minutes. • Add the water, brown sugar and butter and stir until slightly reduced, 1-2 minutes. Season with a pinch of salt and pepper.
• When the veggies are done, place the pizza bases on a flat surface, rough-side down. Spread the pizza sauce evenly over the bases and sprinkle with Cheddar cheese. Top with the roasted veggies, cooked chicken and thyme. • Bake the pizzas directly on the oven rack until the cheese is melted slightly and the pizza base is crisp, 10-12 minutes.
TIP: Placing the pizzas directly on the wire rack helps the base crisp up.
• While the pizzas are baking, combine the vinegar and a drizzle of olive oil in a medium bowl. Season to taste. • Add tomato and mixed salad leaves, then toss to coat. Set aside.
• Season the pizzas, then top with rocket leaves and a drizzle of olive oil. • Evenly slice leek and thyme mini flatbread pizzas and serve with mixed leaf salad. Enjoy!