Cheesy BBQ Sweetcorn Naanizza
with Chips and Salad
All the flavours of a pizza, but deliciously simplified. This Cheesy BBQ Sweetcorn Naanizza uses naan breads as a quick pizza base, loaded with smoky BBQ sauce and toppings to make a vibrant veggie dinner.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
160 grams
Sweetcorn
90 grams
Red Leicester
(Contains Milk)
60 grams
Tomato Puree
32 grams
BBQ Sauce
1 sachet(s)
Central American Style Spice Mix
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, drain the sweetcorn in a sieve.
Grate the Red Leicester.
In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the sweetcorn and cook until charred, 3-4 mins.
Stir in the Central American style spice mix and cook for 1 min more.
Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.
Top with the sweetcorn, then evenly sprinkle over the cheese.
Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
Transfer your naans to your serving plates.
Serve with your chips and baby leaves alongside, along with the mayonnaise for dipping.
Finish with a drizzle of olive oil over the salad.
Enjoy!
