Pesto, Mushroom and Caramelised Onion Naanizza
with Balsamic Glazed Baby Leaf Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Garlic Portobello Mushroom Naanizza in just 20 minutes for a delicious and speedy meal.
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
120 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
120 grams
Marinara Sauce
40 grams
Onion Marmalade
1 unit(s)
Medium Tomato
32 grams
Fresh Pesto
(Contains Milk)
50 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Heat a drizzle of oil in a large frying pan on high heat.
c) Once hot, add the sliced mushrooms and season with salt and pepper. Cook, stirring often, until browned, 8-10 mins.
a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).
b) Grate the Cheddar cheese.
c) Once the mushrooms are cooked, add the garlic and stir-fry for 1 min, then remove from the heat.
a) Pop the naans onto a large baking tray.
b) Spread the marinara sauce evenly over the top of each naan, leaving a 1cm border around the edge.
c) Arrange the garlic mushrooms on top.
d) Dollop on the onion marmalade, then scatter over the grated cheese.
a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 8-10 mins.
a) Meanwhile, cut the tomato into 1cm chunks and pop into a medium bowl with a drizzle of oil.
b) Season with salt and pepper, mix together, then set aside.
a) When ready, transfer the naanizzas to your serving plates.
b) Drizzle over the pesto.
c) Toss the baby leaves in the bowl of tomatoes and serve on the side. Finsh by drizzling the balsamic glaze over the salad.
Enjoy!
