Creamy Gochujang Naanizza
with Mushrooms and Black Sesame Chips
Our Creamy Gochujang Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
180 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)
Not included in your delivery
1 tbsp
Mayonnaise
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, sprinkle over the black sesame, 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 them 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 crisp, 7-10 mins.
Share your naanizzas between your serving plates with the chips alongside.
Finish with a dollop of mayo (see pantry for amount) for dipping the chips in.
Enjoy!
