Chorizo, Pepper and Sweetcorn Naanizza
with Balsamic Dressed Rocket
This Chorizo, Pepper and Sweetcorn Naanizza is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
30
Monterey Jack Cheese
(Contains Milk)
40
Wild Rocket
60
Chorizo
60
Tomato Puree
1
Garlic Clove
6
Balsamic Vinegar
(Contains Sulphites)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
30
Mature Cheddar Cheese
(Contains Milk)
1
Bell Pepper
(May contain Celery)
75
Sweetcorn
Not included in your delivery
2
Water for the Sauce
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the pepper and discard the core and seeds. Slice into thin strips. Drain the sweetcorn in a sieve.
Peel and grate the garlic (or use a garlic press). Grate the cheeses.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the chorizo and sliced pepper. Stir-fry until the chorizo starts to brown and the pepper is just soft, 3-4 mins.
Once ready, remove to a plate lined with kitchen paper.
Pop the tomato puree into a small bowl. Add the garlic and water for the sauce (see ingredients for amount).
Season with salt and pepper and mix well to combine - this is your naanizza sauce.
Pop the naans onto a baking tray. Divide the naanizza sauce between them and spread out with the back of spoon, leaving a 1cm border around the edge.
Top with the chorizo, pepper slices and sweetcorn (see ingredients for amount), then sprinkle over the cheese.
When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
While the naanizzas bake, pour the balsamic vinegar and olive oil for the dressing into a medium bowl (see ingredients for both amounts). Season with salt and pepper and mix well.
Just before serving, add the rocket into the dressing and toss to coat.
When ready, remove the naanizzas from your oven and pop onto your plates.
Serve with the balsamic dressed salad alongside. Enjoy!
