Chicken Naan Pizza with Romano Pepper
Chicken Naan Pizza with Romano Pepper

Chicken Naan Pizza with Romano Pepper

with arugula salad in balsamic basil dressing

In this recipe, you use naan bread as the base for your pizza. As the naan bread is already cooked, it only needs to go into the oven for a short while. That'll save you time!

Allergens:
Wheat
•Milk

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

2 piece

Lebanese flatbread

(Contains Wheat)

100 g

Passata

1 piece

Tomato

½ piece

Onion

25 g

Grated Gouda

(Contains Milk)

½ piece

Romano pepper

½ sachet(s)

Italian seasoning

100 g

Chicken thigh strips with Mediterranean herbs

20 g

Arugula

10 milliliters

Basil crème

Not included in your delivery

1 tablespoon

Olive oil

1 tablespoon

Balsamic vinegar

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3546 kJ
Calories848 kcal
Fat33.9 g
Saturated Fat10.3 g
Carbohydrate93.3 g
Sugar17.1 g
Dietary Fiber7.2 g
Protein38.3 g
Salt2.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan
•Baking Sheet with Baking Paper
•Salad Bowl

Cooking Steps

Prepare
1
  • Preheat the oven to 200°C.
  • Slice the onion into half rings and cut the Romano pepper into strips.
  • Heat half of the olive oil in a frying pan over medium-high heat and fry the chicken for 5 - 7 minutes, or until done.
Make the sauce
2
  • Transfer the naan to a parchment-lined baking sheet and bake in the oven for 2 - 3 minutes.
  • Heat the rest of the olive oil in another frying pan over medium-high heat.
  • Fry the onion and Romano pepper for 3 - 4 minutes.
  • Add the passata, Italian seasoning and sugar, then simmer for 1 - 2 minutes. Season to taste with salt and pepper.
Finish the pizzas
3
  • Spread the passata mixture over the naan.
  • Top with the chicken and scatter over the grated cheese.
  • Bake the naan pizzas in the oven for 4 - 5 minutes, or until the cheese has melted.
Serve
4
  • In a salad bowl, combine the balsamic vinegar with the basil crème.
  • Cut the tomato into wedges and transfer to the salad bowl. Add the arugula and toss well to combine with the dressing. Season to taste with salt and pepper.
  • Serve the naan pizza with the salad alongside.