Middle Eastern Inspired Cheesy Harissa Naanizza
with an Apple and Baby Leaf Salad
All the flavours of a pizza, but deliciously simplified. This Middle Eastern Inspired Harissa Naanizza uses naan breads as a quick pizza base, loaded with smoky harissa 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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
(May contain Celery)
30 grams
Tomato Puree
50 grams
Harissa Paste
70 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
1 unit(s)
Apple
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 tbsp
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.
d) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the onion and bell pepper to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper. Add the garlic and fry for 1 min more.
a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).
b) Season with salt and pepper.
a) Grate the Cheddar cheese.
b) Pop the naans onto a large baking tray.
c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border.
a) Top each naannizza with the fried onion and bell pepper, then sprinkle over the grated Cheddar.
b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).
a) Share the naanizzas between your plates.
b) Sprinkle over the hard Italian style cheese.
c) Serve the apple and baby leaves alongside. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
