Creamy Pizza Bianca
with Honeyed Bacon, Potato, Rosemary and Salad
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 unit(s)
Baking Potato
1 sachet(s)
Dried Rosemary
90 grams
British Smoked Bacon Lardons
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Wild Rocket
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil
¼ tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 15-17 mins.
Once cooked, carefully drain in a colander, then leave to sit for a few minutes until cooled down slightly.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once the oil is hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, drizzle over the honey, stir together then remove from the heat.
While your bacon fries, peel and grate the garlic (or use a garlic press).
In a bowl, mix the creme fraiche with the garlic, season with pepper and add the chicken stock paste and half of the Italian style cheese.
Pop the naans onto a baking tray.
Pat the potato slices with kitchen paper then lay them onto the naans.
Spoon the creamy sauce over your naans and spread with the back of a spoon, leaving a 1cm border.
Sprinkle over the rosemary, bacon and remaining cheese.
Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
While your naanizzas are in the oven, cut the tomato into 1cm chunks.
Mix the cider vinegar, olive oil and sugar (see pantry for both amounts) in a bowl and season with salt and pepper.
Toss in the tomatoes and set aside until ready to serve.
Just before you are ready to serve, toss your rocker through your tomatoes and dressing.
Share your naanizzas between your serving plates and serve with your salad alongside.
Enjoy!
