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Pesto Bocconcini and Chicken Flatbread Pizzas with Mixed Green Salad

Rich basil pesto, tender bell peppers, juicy chicken and creamy, melt-in-your-mouth bocconcini top these quick and easy naan pizzas! A sprinkle of chili flakes adds a spicy kick, if desired. Mix in bites of the fresh salad for a delightful dinner.

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Optional Spice
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 2 flatbreads
  • 0.25 cups basil pesto
  • 200 gr bocconcini cheese
  • 56 gr spring mix
  • 1 gr mini cucumber
  • 95 gr tomato
  • 0.25 tsp chili flakes
  • 1 gr sweet bell pepper
  • 0.5 tbsp white wine vinegar
  • 0.125 tsp salt*
  • 1 tbsp oil*
  • 0.125 tsp pepper*
  • 310 gr chicken breast tenders
  • 4 flatbreads
  • 0.5 cups basil pesto
  • 400 gr bocconcini cheese
  • 113 gr spring mix
  • 2 gr mini cucumber
  • 190 gr tomato
  • 0.25 tsp chili flakes
  • 2 gr sweet bell pepper
  • 1 tbsp white wine vinegar
  • 0.25 tsp salt*
  • 2 tbsp oil*
  • 0.25 tsp pepper*
  • 620 gr chicken breast tenders

Instructions

  1. Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat guide for step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) spicy! Arrange flatbreads on an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)Toast in the middle of the oven until golden-brown, 2-3 min per side. (NOTE: For 4 ppl, toast in the middle and top of the oven.) Set aside.Pat chicken dry with paper towels. Cut into 1/2-inch pieces. Season with salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**Remove from heat, then transfer chicken to a plate.
  2. Meanwhile, cut tomato into 1/2-inch pieces. Thinly slice cucumber into rounds. Core, then thinly slice peppers. Tear bocconcini into bite-sized pieces. Season with salt. Whisk together 1/2 tbsp (1 tbsp) vinegar, 1 tsp (2 tsp) pesto and 1/2 tbsp (1 tbsp) oil in a large bowl. Season with salt and pepper, to taste. Set aside.
  3. Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring often, until tender, 3-4 min. Season with salt and pepper, to taste.
  4. Spread remaining pesto over toasted flatbreads, then top with chicken, peppers and bocconcini.Sprinkle 1/4 tsp (1/2 tsp) chili flakes over top. (NOTE: Reference heat guide.)Toast assembled pizzas in the middle of the oven, until cheese melts, 5-6 min. (NOTE: For 4 ppl, toast in the middle and top of the oven.)
  5. Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.