Salami & Chicken Pizza
with onion chutney, Romano pepper & arugula
There is a new ingredient in your box! This shredded mozzarella is not only convenient to use but also just as deliciously soft and creamy as our fresh mozzarella.
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
½ unit
Pizza dough
(Contains: Tarwe May be present: Melk (inclusief lactose))
1 unit
Chicken breast with Mediterranean herbs
3 slice
Salami
½ unit
Onion
½ unit
Romano pepper
100 g
Passata
½ sachet(s)
Sicilian-style herb mix
50 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
40 g
Arugula & lamb's lettuce
20 g
Onion chutney
Not included in your delivery
½ teaspoon
Balsamic vinegar
½ teaspoon
Sugar
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C (see Tip).
- Dice the chicken into 1cm cubes.
- Slice the onion into half rings and cut the Romano pepper into thin strips.
Tip: keep the pizza dough in the fridge until step 3, so as to ensure the best result.
- Heat the olive oil in a large frying pan over medium-high heat and fry the chicken for 2 -3 minutes.
- Add the onion and Romano pepper, then fry for another 2 - 3 minutes. Season to taste with salt and pepper.
- In a bowl, combine the passata with the Sicilian herbs, balsamic vinegar and sugar. Season to taste with salt and pepper.
- Roll out the pizza dough and transfer the necessary amount to a parchment-lined baking sheet.
- Spread with the tomato sauce, then top with the salami, chicken and vegetables.
- Scatter over the mozzarella.
- Bake in the oven for 12 - 14 minutes or until golden-brown.
- Top the pizza with the onion chutney.
- Garnish with the arugula and lamb's lettuce.
- Drizzle with extra virgin olive oil as preferred.
