Pronto Chicken White Pizzas
with Baby Broccoli, Fresh Mozzarella, and Tuscan Herbs
Consider your pizza fix fixed! With this recipe, you’ll have a pie with a flatbread crust piled high with pieces of chicken, plump tomatoes, crunchy bites of baby broccoli, and gooey mozzarella. It’s baked under the broiler to give it a crispy, golden-edged finish that will make everyone ooh and ahh as it’s brought to the table. Oh, and we should mention the best part: it’ll be done in just twenty minutes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Tuscan Heat Spice
Not included in your delivery
Adjust broiler rack so that it is in position closest to flame and place a baking sheet on rack. Preheat broiler to high. Rinse chicken, then pat dry with a paper towel. Season all over with salt and Tuscan heat spice.
Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until browned and no longer pink in center, about 2 minutes per side. Remove from pan and let cool slightly, then cut into bite-size pieces.
Wash and dry all produce. Cut any large broccoli florets into bite-size pieces. Core, seed, and dice tomato. Heat a drizzle of olive oil in same pan over medium-high heat. Add broccoli and tomato. Cook, stirring, until just tender and wilted, about 3 minutes. Season with salt and pepper.
Scatter mozzarella in an even layer over flatbreads, followed by chicken, broccoli, and tomato. Carefully remove baking sheet from broiler and sprinkle with a drizzle of olive oil. Place flatbreads on sheet and sprinkle each with a drizzle of olive oil.
Carefully return sheet to broiler and broil flatbreads until cheese melts and crust starts to brown, 3-4 minutes. TIP: Check flatbreads occasionally for any burning.
Remove flatbreads from broiler. Sprinkle with another drizzle of olive oil and season with salt, if desired. Let flatbreads rest for 1 minute, then cut into slices and serve.