Pesto Bocconcini and Chicken Flatbread Pizzas
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Pesto Bocconcini and Chicken Flatbread Pizzas

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.

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

2 unit(s)


(Contains Milk, Soy, Wheat)

¼ cup

Basil Pesto

(Contains Milk)

200 g

Bocconcini Cheese

(Contains Milk)

56 g

Spring Mix

1 g

Mini Cucumber

95 g


¼ tsp

Chili Flakes

1 g

Sweet Bell Pepper

½ tbsp

White Wine Vinegar

(Contains Sulphites)

310 g

Chicken Breast Tenders

Not included in your delivery

0.13 tsp


1 tbsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate52 g
Sugar7 g
Dietary Fiber4 g
Protein51 g
Cholesterol124 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl
Measuring Spoons
Large Non-Stick Pan


Toast flatbreads and cook chicken

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.

Prep and make dressing

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.

Cook peppers

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.

Assemble pizzas and toast

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.)

Finish and serve

Add spring mix, cucumbers and tomatoes to the bowl with dressing, then toss to coat. Divide pizzas and salad between plates.

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