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Italian Recipes

Pesto Chicken and Mushroom Naanizza

Pesto Chicken and Mushroom Naanizza

Pesto Chicken and Mushroom Naanizza

with Balsamic Glazed Baby Leaf Salad

Recipe Development TeamPublished on May 20, 2025

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All the flavours of a pizza, but deliciously simplified. This Pesto Chicken and Mushroom Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce, chicken breast, mushrooms and pesto to make a comforting and quick dinner.

Tags:

High Protein

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove**

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

120 grams

Marinara Sauce

1 unit(s)

Medium Tomato

32 grams

Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

240 grams

Diced British Chicken Breast

Nutritional information

Energy (kJ)3194 kJ

Energy (kcal)763 kcal

Fat27.1 g

of which saturates7.2 g

Carbohydrate76.1 g

of which sugars12.5 g

Dietary Fibre6.4 g

Protein49.9 g

Salt2.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Box Grater

•Grater

•Baking Tray

•Medium Bowl

Instructions

Fry the Chicken and Mushrooms

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Heat a drizzle of oil in a large frying pan on high heat.

c) Once hot, add the diced chicken and sliced mushrooms and season with salt and pepper. Cook, stirring often, until browned, 8-10 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

Prep Time

2

a) While the chicken and mushrooms fry, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mushrooms are cooked, add the garlic and stir-fry for 1 min, then remove from the heat.

Build your Naanizzas

3

a) Pop the naans onto a large baking tray.

b) Spread the marinara sauce evenly over the top of each naan, leaving a 1cm border around the edge.

c) Arrange the garlic chicken and mushrooms on top.

d) Scatter over the grated cheese.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 8-10 mins.

Bring on the Salad

5

a) Meanwhile, cut the tomato into 1cm chunks and pop into a medium bowl with a drizzle of oil.

b) Season with salt and pepper, mix together, then set aside.

Serve Up

6

a) When ready, transfer the naanizzas to your serving plates.

b) Drizzle over the pesto.

c) Toss the baby leaves in the bowl of tomatoes and serve on the side. Finish by drizzling the balsamic glaze over the salad.

Enjoy!

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