Chicken, Zucchini and Caramelised Onion Pizza

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs zucchini
• 1bunch parsley
• 100g parmesan
• 300g chicken breast fillet
• 10g Tuscan seasoning
• 50g tomato paste
• 4pcs pita breads
• 40g slivered almonds
• 23ml olive oil
• 15ml balsamic vinegar
• 15ml sugar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Thinly slice the onion (see Make it faster). Peel the zucchini into ribbons with a vegetable peeler. Pick the parsley leaves, discarding the stems. Coarsely grate the parmesan.
2. Step 2 — Cook chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove from the pan and cover to keep warm. Wipe the pan clean and reserve.
3. Step 3 — Bake pizzas
   Combine the Tuscan seasoning, tomato paste and 2 tsp olive oil in a bowl. Put 2 pita* on the lined tray. Spread with the tomato paste mixture, then top with the parmesan, zucchini and almonds. Bake the pizzas for 10-12 mins until the bases are golden and crisp.
4. Step 4 — Caramelise onion
   Meanwhile, heat 2 tsp olive oil in the reserved pan over medium heat. Cook the onion, stirring, for 5 mins or until soft. Add 1 tbs balsamic vinegar and 1 tbs sugar and cook, stirring, for a further 5 mins or until caramelised. Remove the pan from the heat.
5. Step 5 — Serve up
   Slice the chicken. Top the pizzas with the chicken and caramelised onion and scatter over the parsley leaves. Cut into wedges and enjoy!
6. Step 6 — Make it faster
   If you're short on time, skip caramelising the onion. Instead, scatter the onion over the pizzas before baking.

Allergens

Sulfit, Milch, Gluten, Sojabohnen, Wheat, Almond