SHIFT Grub
Garlic chicken and pepper pizza with side salad
Garlic chicken and pepper pizza with side salad. Ingredients, step-by-step method and estimated nutrition per serving. Save your food plans in My Timber.
Ingredients
- 180g chicken breast
- 90g tomato passata
- 90g mixed peppers
- 40g plain virtually fat-free yoghurt
- 0.5g garlic powder
- 0.3g dried parsley
- 4.6g olive oil
- 150g ready-made pizza base
- 80g fresh mozzarella, drained
- 150g lettuce
- 150g cucumber
Equipment
- hob
- non-stick frying pan
- knife
- chopping board
- spatula
- kitchen scales
- oven
- oven tray
- oven gloves
- bowl
- separate raw-meat board
- food thermometer
- clean plate
Method
- Preheat the oven to the temperature on the ready-made base packet. Wash and slice the peppers or other vegetables; chop the salad. Drain and pat the mozzarella dry. Use a baked ready-made base, not raw dough.
- Cut the meat into even strips or pieces no larger than 2 cm, using a separate board. Cook the chicken breast in the measured oil for about 8–12 minutes, turning or stirring, until fully cooked; check 75°C for 30 seconds at the centre with a clean food thermometer. Allow longer if needed. Never reuse a raw-meat plate or utensils without washing them.
- Cook any mushrooms or other firm toppings in the same pan for 4–6 minutes. Keep lettuce and cucumber raw for the side salad. Mix the measured passata with any tomato-based cooking sauce; follow a sauce label requiring separate heating. Keep yoghurt, mayonnaise and cold dressings chilled for serving.
- Spread the tomato mixture thinly over the base. Add the cooked protein and cooked toppings; tear the mozzarella over the top. Bake for the full base-packet time until the base is crisp, cheese melted and centre piping hot. The 35-minute total is an estimate; a slower base or batch needs longer.
- Cut the pizza in half. Serve half to each person with half the salad. Add any cold dressing at the table; all measured oil, toppings and dressing count in the two portions. Eat immediately; do not reheat if the base packet forbids it.
Estimated nutrition
| Energy | 496.1 kcal |
|---|---|
| Protein | 37.2 g |
| Carbohydrate | 45.3 g |
| Fat | 18.3 g |
| Fibre | Not available |
| Saturates | Not available |
Estimated per-serving nutrition. Ingredient weights multiplied by CoFID 2021 or explicitly named UK product-label values, preserving missing values; traces treated as zero. Declared product/cooked-state proxies remain estimates. AI author calculation, not independent human, clinical or physical cooking validation.
Allergens and product labels
- gluten
- milk
Food safety and storage
- Check every bought ingredient label for allergens, use-by dates and cooking instructions. Recipe tags are not an allergy-suitability guarantee.
- Wash hands, utensils and surfaces. Wash produce unless labelled ready washed; keep raw meat and fish separate from ready-to-eat food.
- Eat immediately. This recipe does not cover storing or reheating the assembled meal; follow any stricter product instructions.
Author estimates, not physical cooking trials. Packet instructions and safe doneness govern; larger batches need longer.