Winter’s End BBQ Chicken Pizza
with Sautéed Sweet Potatoes & Caramelized Onions
Cooking time
30 minutes
Servings
4
Calories
940 /serving
Buh-bye winter! But before it disappears entirely, there’s still time to make prime use of a warm oven—and chilly evenings call for cozy toppings. Like these sautéed chunks of sweet potatoes, livened up with a touch of red wine vinegar. They join spiced shredded chicken breasts atop our nifty dough slathered in full-bodied BBQ sauce, with more sweet and savoury sensations from caramelized onions. Aged white cheddar adds edginess, while a baby greens side salad adds veggieness!
We will send you:
- 2 Chicken breasts
- 450g Sweet potatoes
- 240g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 30ml Red wine vinegar
- 90ml BBQ sauce
- 100g Caramelized onions
- 120g Grated aged cheddar
- 907g Pizza dough
- 20g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Milk, Mustard, Sulphites, Wheat
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Peeler
Sheet pan
Total Fat
23 g
Saturated Fat
8 g
Sodium
2280 mg
Total Carb
140 g
Sugars
20 g
Protein
47 g
Fibre
8 g
Preparation
Cook & shred the chicken
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Pat the chicken dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through. Transfer to a bowl. Using two forks, shred the chicken.
Sauté the sweet potatoes
Meanwhile, peel and small-dice the sweet potatoes. In a second large pan, heat a drizzle of oil on medium. Add the sweet potatoes, ½ the remaining spices and S&P. Sauté, 8 to 10 min., until browned and softened. Add ½ the vinegar and sauté, 30 sec. to 1 min., until evaporated.
Start the pizza
Meanwhile, on the back of a well-oiled sheet pan, roll or stretch the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust. Drizzle with oil and season with the remaining spices and S&P. Bake, 8 to 10 min., until partially cooked.
Finish the pizza
When the pizza is partially cooked, remove from the oven and spread with the BBQ sauce. Top with ⅔ of the sweet potatoes, the chicken, onions and cheese. Bake, 8 to 10 min., until the crust is cooked through and the cheese has melted. Switch the oven to broil, 2 to 3 min., until beginning to brown.
Make the salad
Meanwhile, roughly chop a handful of the baby greens. Thinly slice the scallions, separating the white bottoms and green tops. In a large bowl, combine the white bottoms of the scallions, remaining vinegar, 2 tbsp oil and S&P. Add the whole baby greens and remaining sweet potatoes; toss well.
Finish & serve
Transfer the pizza to a cutting board and top with the chopped baby greens. Cut into wedges. Divide the pizza and salad between your plates. Garnish with the green tops of the scallions and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
