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Grilled Chicken Pizza with Nectarine

Grilled Chicken Pizza with Nectarine

Balsamic Glaze and Arugula

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There's no need to call your local pizza joint tonight because we've got something even better. These gourmet nectarine and chicken pizzas are miles better than the take-out stuff, and ready as quickly as delivery!

Allergens:Egg/OeufMilk/LaitWheat/BléSulphites/Sulfite
Preparation Time35 minutes
Cooking difficultyLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

2 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

135 g

Nectarine

56 g

Baby Arugula

½ cup

Mozzarella Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

1.5 tsp

Black Peppercorns, crushed

100 g

Shallot

6 g

Garlic

Not included in your delivery

¼ tsp

Salt and Pepper*

3 tbsp

Oil*

1 tsp

Sugar*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3096 kJ
Calories740 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate55 g
Sugar19 g
Dietary Fiber4 g
Protein43 g
Cholesterol155 mg
Sodium910 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Paper Towel
Garlic Press
Large Bowl
Whisk
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
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COOK CHICKEN
COOK CHICKEN
1

Preheat your oven to 450F (to roast chicken, toast naan and bake pizzas). Start prepping when your oven comes up to temperature! Wash and dry all produce.* Pat chicken dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, until golden, 2-3 min per side. Transfer chicken to a baking sheet. Roast, in middle of oven, until cooked through, 8-11 min. (TIP: Cook each piece to a min. internal temp. of 74°C/165°F, as size may vary.**)

PREP
PREP
2

Meanwhile, wipe the same pan clean and set aside. Cut four sections off nectarine, avoiding the pit, then cut into 1/4-inch slices. Peel, then cut shallot into thin slices. Peel, then mince or grate garlic. In a large bowl, whisk together half the balsamic glaze, 1/2 tsp sugar (dbl for 4 ppl), 1 tbsp water (dbl for 4 ppl) and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper.

COOK NECTARINES
COOK NECTARINES
3

Heat the pan over medium heat. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl). Stir until melted, then add shallots. Cook, stirring often, until softened, 2-3 min. Add nectarines and sprinkle over 1/2 tsp sugar (dbl for 4 ppl). Cook, stirring often, until golden-brown, 2-3 min.

TOAST NAAN
TOAST NAAN
4

In a small bowl, combine garlic and 1 tbsp oil (dbl for 4 ppl). On another baking sheet, arrange naan and brush over garlic oil. Toast, in top of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on the naan so that it doesn't burn!)

ASSEMBLE PIZZA
ASSEMBLE PIZZA
5

Slice chicken. Working on the baking sheet, top toasted naans with nectarine mixture, chicken and cheese. Bake, in middle of oven, until cheese bubbles 4-5 min. (NOTE: Use two baking sheets for 4 ppl.)

FINISH AND SERVE
FINISH AND SERVE
6

To dressing, add arugula and toss to combine. Cut pizzas into quarters. Top with some arugula salad and sprinkle over some black pepper. Drizzle over remaining glaze. Serve remaining arugula salad on the side.