Grilled Chicken Pizza with Nectarine
Balsamic Glaze and Arugula
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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
2 unit
Naan
(Contains Egg, Milk, Gluten)
135 g
Nectarine
56 g
Baby Arugula
½ cup
Mozzarella Cheese, shredded
(Contains Milk)
2 tbsp
Balsamic Glaze
(Contains Sulphites)
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*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
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.**)
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.
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.
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!)
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.)
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.
