Preparation : 15 min
Cooking time : 15 min
INGREDIENTS
- (2) pizza dough
- 125 ml (1/2 cup) Boursin Cuisine
- (1) cubed chicken breast
- 500 ml (2 cups) shiitake mushrooms, stemmed and sliced
- 60 ml (4 tbsp) oil
- 15 ml (1 tbsp) maple syrup
- 500 ml (2 cups) baby arugula
- 125 ml (1/2 cup) roasted pumpkin seeds
- 30 ml (2 tbsp) balsamic cream
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 287°C (550°F).
- On a baking sheet, place the pizza dough, top with Boursin Cuisine and bake for about 10 minutes, until the dough is golden brown and cooked through.
- In a hot skillet, brown the chicken and mushrooms in 30 ml (2 tbsp) of oil. Season with salt and pepper, then add the maple syrup. Check the seasoning.
- In a bowl, mix the arugula, the remaining oil and the roasted pumpkin seeds.
- When they come out of the oven, top the pizzas with the chicken and mushroom mixture.
- Add seasoned arugula, a few extra dashes of Boursin Cuisine and a drizzle of balsamic cream.
