Creamy Pesto and Garlic Mushroom Naanizza
with Balsamic Drizzle and Chips
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
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 ball(s)
Mozzarella
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
32 grams
Fresh Pesto
(Contains Milk)
120 grams
Sliced Mushrooms
450 grams
Potatoes
1 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
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, heat a drizzle of oil in a large frying pan on high heat.
When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
While the mushrooms fry, pop the creme fraiche and pesto itno a small bowl and mix together.
Peel and grate the garlic (or use a garlic press).
Once the mushrooms have browned, add the garlic and stir-fry for a further 30 secs. Then remove from the heat.
Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
Pop the naans onto a baking tray. Spread the creamy pesto sauce over them, leaving a 1cm border. Top with the garlic mushrooms then the mozzarella pieces.
When there are 6-7 mins of chips cooking time remaining, pop the naanizzas onto the middle shelf of your oven and bake for the remaining time, until the cheese is golden and bubbling.
Transfer the naanizzas to your plates and drizzle over the balsamic glaze to finish. Serve the chips on the side.
Enjoy!
