Tuscan Chicken Pizza
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 350°F (175°C). In a small frying pan, cook the tomatoes, onion, thyme and honey over medium-high heat for 7 minutes or until the sauce thickens. Set aside.
Wrap prosciutto slices around the chicken strips.
Place prosciutto-wrapped chicken strips on a baking sheet covered with parchment paper and bake for 5 minutes. Set aside.
Spread a generous amount of the tomato sauce on the pizza crust and add shredded mozzarella. Place prosciutto-wrapped chicken strips in a sunburst pattern on the cheese.
Bake in oven for about 10 minutes or until crust is cooked and cheese is melted.
Remove from oven. Add arugula between the chicken strips and serve immediately with a spinach and blackberry salad with balsamic glaze.
|Per 275 g serving||Amount|
|Saturated Fat||8 g|
|Per 275 g serving||% Daily Value|