Chicken Thigh Alfredo Garlic Flatbread

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Peel and finely chop (or grate) your garlic

Peel and chop your shallot[s] into wedges

Chop your parsley finely, including the stalks

Add a knob of butter and a drizzle of olive oil to a heatproof bowl with the chopped garlic and put it in the microwave for 30 sec or until melted

Once melted, add half the chopped parsley (you'll use the rest later!) with a pinch of salt and pepper – this is your garlic butter

Add your pizza base[s] to a baking paper-lined baking tray

Top your flatbread with your diced chicken and shallot wedges and pour over the garlic butter (reserve the bowl!) with a generous pinch of salt and pepper

Tip: Doubled your protein? Do this in batches!

Put the tray in the oven for an initial 20-25 min or until the chicken is cooked through (no pink meat!) – this is your chicken garlic flatbread

While the flatbread is cooking, boil a little water in the kettle

Wash your salad, then pat dry with kitchen paper

Chop your tomato[es] finely

Combine your clotted cream and chicken stock mix in the reserved bowl (no need to wipe clean!) with 1 tsp [1 1/2 tsp] [2 tsp] boiled water and half your grated Italian hard cheese (you'll use the rest later!)

Give everything a good mix up until it is a paste-like consistency – this is your Alfredo sauce

Once the chicken garlic flatbread is ready, remove the tray from the oven and dollop on your Alfredo sauce and the remaining chopped parsley

Return the tray to the oven for a final 2-3 min or until the Alfredo sauce has melted – this is your chicken Alfredo garlic flatbread