Mushroom, Chicken & Caramelised Onion Pizza
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Mushroom, Chicken & Caramelised Onion Pizza

Mushroom, Chicken & Caramelised Onion Pizza

with Cheddar Cheese & Baby Leaves

Whip up a simple yet satisfying pizza with a combination of tasty ingredients. Caramelised onions plus stringy Cheddar cheese bring the flavour, while the courgette and baby leaves add essential greens. Enjoy this easy slice of life!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount

1 packet

Pizza Dough

(Contains Soy, Gluten(Wheat); May be present Pine nuts, Sesame. )



1 packet

button mushrooms



1 packet

tomato paste

½ sachet

Garlic & Herb Seasoning

2 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

baby leaves

1 packet

chicken breast

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

1 tsp

brown sugar

20 g


(Contains Milk; )

¼ cup



Nutrition Values

Energy (kJ)3776 kJ
Fat50.3 g
of which saturates25.7 g
Carbohydrate127.3 g
of which sugars10 g
Dietary Fibre15.1 g
Protein81 g
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Baking Tray
Baking Paper



• Preheat oven to 240°C / 220°C fan-forced. • Halve each ball of pizza dough and set aside to rest for 20 minutes. • Thinly slice onion (see ingredients) and button mushrooms. Using a vegetable peeler, slice courgette into ribbons. • Cut chicken breast into 2cm chunks.

Tip: The resting time helps make the dough easier to work with plus improves the pizza base texture. Rest for minimum 20 minutes or up to 40 minutes.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook mushrooms and courgette until browned and softened, 5-7 minutes. • Season with salt and pepper, then transfer to a bowl. • Return frying pan to high heat with drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned, 2-3 minutes (it'll finish cooking through in the oven!). Transfer to a bowl.


• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.


• Meanwhile, lightly dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a 25cm circle. • Wipe the frying pan and return to medium-high heat with a drizzle of olive oil. Cook tomato paste, garlic & herb seasoning (see ingredients) and the butter until fragrant, 1 minute. • Add the water, then stir to combine and simmer until slightly thickened, 1 minute. Season to taste.

TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.


• Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). Top bases with browned chicken, tomato sauce, mushroom, courgette and sprinkle over shredded Cheddar cheese. • Bake pizzas until golden and cooked through, 15-20 minutes.


• In a medium bowl, combine baby leaves, a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Top the pizzas with caramelised onion and baby leaves, then slice. • Divide between plates. Enjoy!