Creamy Gochujang and Mushroom Naanizza
with Chips and Sweet Chilli Slaw
All the flavours of a pizza, but deliciously simplified. This Creamy Gochujang and Mushroom Naanizza uses naan breads as a quick pizza base, loaded with gochujang sauce and toppings to make a vibrant veggie dinner.
The quantities provided above are averages only.
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
120 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
30 grams
Gochujang Paste
(Contains Soya)
15 grams
Honey
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
32 grams
Sweet Chilli Sauce
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
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.
While the chips bake, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
Once the mushrooms have browned, lower the heat to medium and stir in the garlic. Fry for 1 min more.
Remove the garlicky mushrooms from the pan and set aside for later.
Pop the (now empty) frying pan on medium heat (no need to clean).
Add the creme fraiche and gochujang paste. Stir until well combined, then remove from the heat.
Pop the naans onto a baking tray.
Divide the creamy gochujang sauce between the naans and spread out with the back of a spoon, leaving a 1cm border.
Top with the garlicky mushrooms, then sprinkle over the Cheddar.
When the oven is hot, bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is crispy, 7-10 mins.
Meanwhile, in a medium bowl, combine the sweet chilli sauce and mayo. Stir in the coleslaw mix and season with salt and pepper.
Share your naanizzas between your plates.
Serve the chips and sweet chilli slaw alongside.
Enjoy!
