Mini Cheesy BBQ Chicken Pizzas
with Parmigiano Reggiano Dressed Rocket Salad | Serves 2
Mini pizzas for lunch? Yes please! These ciabatta pizza breads are topped with Cheddar and chorizo. Serve with Parmigiano Reggiano dressed rocket salad for a yummy, easy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
90 grams
Mature Cheddar Cheese
(Contains Milk)
64 grams
BBQ Sauce
1 pack(s)
Cooked British Chicken Slices
40 grams
Wild Rocket
20 grams
Parmigiano Reggiano
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Halve the ciabatta.
c) Grate the Cheddar cheese.
a) Pop the ciabatta halves onto a lined baking tray, cut-side up. Evenly spread the BBQ sauce over each half.
c) Share half the chicken slices evenly between the ciabatta, then top with the grated Cheddar. Layer the remaining chicken on top of the cheese.
d) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Meanwhile, in a medium bowl, add the rocket, Parmigiano Reggiano and olive oil for the dressing (see pantry for amount). Toss to evenly coat the rocket.
b) Once baked, share the ciabatta pizzas between 2 serving plates.
c) Serve the Parmigiano Reggiano dressed rocket alongside to finish.
Enjoy!
