Cheesy Chorizo and Honey Naanizza
with Chips, Baby Leaf Salad and Ketchup Dip
All the flavours of a pizza, but deliciously simplified. This Cheesy Chorizo and Honey Naanizza uses naan breads as a quick pizza base, loaded with tomato sauce, smoky chorizo and a honey drizzle to make an easy fakeaway.
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
70 grams
Mature Cheddar Cheese
(Contains Milk)
60 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
50 grams
Chorizo Slices
(Contains Milk)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
50 grams
Baby Leaf Mix
15 grams
Honey
Not included in your delivery
1 tbsp
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Tomato Ketchup
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.
Meanwhile, grate the cheese.
In a small bowl, mix together the tomato puree and water for the sauce (see pantry for amount). Season with salt and pepper.
Pop the naans onto a large baking tray. Divide the tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.
Top with the chorizo slices, then sprinkle over the cheese.
When the chips have 10 mins left, bake your naanizzas on the middle shelf until the cheese is golden and bubbling, 7-10 mins.
While everything's in the oven, in a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, toss the baby leaves through the dressing.
Share the naanizzas between your plates and drizzle over the honey. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Serve the salad and chips alongside with the ketchup (see pantry for amount) for dipping.
Enjoy!
