Pesto and Greek Style Cheese Naanizza
with Sweetcorn, Onions and Rocket
All the flavours of a pizza, but deliciously simplified. This Pesto and Greek Style Cheese Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce and toppings to make a vibrant veggie dinner.
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
60 grams
Mature Cheddar Cheese
(Contains Milk)
160 grams
Sweetcorn
1 unit(s)
Red Onion
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Marinara Sauce
50 grams
Greek Style Salad Cheese
(Contains Milk)
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Grate the Cheddar cheese. Drain the sweetcorn in a sieve.
c) Halve, peel and thinly slice the red onion.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion and sugar (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.
c) Season with salt and pepper, then remove from the heat.
a) Meanwhile, pop the naans onto a baking tray.
b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.
c) Top with the sweetcorn and onions, then sprinkle over the grated Cheddar.
a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
b) Drizzle over the pesto.
a) Share the naanizzas between your plates.
b) Top with a handful of rocket. Finish with a drizzle of oil and pinch of salt.
Enjoy!
