Potato and Onion Flatbread Pizza with Chicken
This is the pizza you would make if you had a brick pizza oven built in to the kitchen of your quaint Italian villa. No villa? Us neither, but the thin-sliced potatoes, sweet caramelized onion, savory chicken, and fresh arugula topping will help you pretend for the night.
Servings
Produce
Yellow Onion (Organic)
1 0.5 Whole
Cremini mushrooms
10 5 oz
Rosemary
0.1 0.05 oz
Arugula
3 1.5 oz
Red Potato
10 5 oz
Protein & more
Naan
1 0.5 Package
Gruyere cheese
5.75 2.88 oz
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Dried oregano
1 0.5 teaspoon
Dried thyme
2 1 teaspoon
Balsamic vinaigrette
Olive oil
3 1.5 tablespoon
Balsamic vinegar
1 0.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Sea salt
1/4 0.125 teaspoon
Black pepper
1/4 0.125 teaspoon
Minced Garlic
1 0.5 Clove
Prep ahead (optional)
a. Leave arugula whole or chop bite-sized. b. Slice red potatoes into ¼”-thick coins. c. Remove and compost tough stems from cremini mushrooms; ¼” slice caps. d. Thinly slice onion. e. Mince rosemary.
Instructions
1
Prep:
a. Preheat oven to 425º.
b. Add naan in single layer to large baking sheet. Toast until golden on bottom, about 3-4 minutes. Remove from pan and set aside.
c. Add rosemary (finely mince) to Italian garden herb mix; mix well.
2
Cook potatoes:
a. To a second baking sheet, add red potatoes (¼”-thick coins) in single layer. Drizzle with 1 tbsp olive oil, ¼ tsp salt, and half of Italian garden herb mix. Bake until fork-tender, about 20 minutes.
3
Cook chicken:
a. Chop chicken tenders into ½” pieces.
b. In large saute pan over medium-high heat, add 2 tsp olive oil. Add chicken tenders and cook until caramelized on all sides, about 3-4 minutes. Using a slotted spoon, remove chicken and set aside.
c. Over medium-high heat, add yellow onion (thinly slice) and ¼ tsp salt; cook until translucent about 2-3 minutes. Reduce heat to medium, add remaining Italian garden herb mix, and continue to cook until very soft and caramelized, about 10 minutes.
d. Add cremini mushrooms (compost stems, ¼” slice caps); cook until caramelized, about 3-4 minutes.
4
Assemble and bake pizza:
a. Top naan with a single layer of baked red potatoes. Add shredded gruyere cheese, divided among pizzas.
b. Add onion and mushroom mix and top with chicken pieces.
c. Place in oven and bake until gruyere melts, about 3-4 minutes.
5
Serve:
a. Add arugula (leave whole or chop bite-sized) to large bowl. Add balsamic vinaigrette; toss to coat.
b. Top each pizza with dressed arugula. Slice pizzas for easy holding and dig in.
Chef's notes
For vegetarians, this flatbread pizza definitely stands on its own by simply omitting the chicken.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX