Cheesy Chorizo Naanizza
with Pesto Crust Dipper
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Chorizo Naanizza in just 20 minutes for a delicious and speedy meal.
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
1
Mozzarella
(Contains Milk)
60
Mature Cheddar Cheese
(Contains Milk)
2
Plain Naans
(Contains Cereals containing gluten, Milk)
120
Marinara Sauce
50
Diced Chorizo
50
Fresh Pesto
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C. Drain the mozzarella and tear it into pieces.
b) Pat it all dry with kitchen paper, making sure you squeeze out as much liquid as possible.
c)Grate the Cheddar cheese.
a) Pop the naans onto a baking tray.
b)Divide the pizza sauce between them and spread with the back of a spoon, leaving a 1cm border.
c)Top with the chorizo then sprinkle over the cheese.
a) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) In the meantime, pop the pesto into a small bowl ready for dipping.
a) While the naanizzas cook, finish off the washing up and make yourself a cuppa!
a) When ready, remove the naanizzas from the oven and slide them onto a board.
b)Cut them into slices then transfer them to your plates.
c)Serve with the pesto crust dipper alongside. Enjoy!
