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Baked Goat's Cheese & Caramelised Onion Naanizza

Baked Goat's Cheese & Caramelised Onion Naanizza

Baked Goat's Cheese & Caramelised Onion Naanizza

with Spinach and Balsamic Dressed Rocket Salad

Recipe Development TeamPublished on April 29, 2025

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All the flavours of a pizza, but deliciously simplified. This Baked Goat's Cheese & Caramelised Onion Naanizza uses naan breads as a quick pizza base, loaded with tomato sauce, creamy goat's cheese and spinach to make a vibrant veggie dinner. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Egg

•Sulphites

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

40 grams

Baby Spinach

75 grams

Goat's Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

120 grams

Marinara Sauce

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Onion Marmalade

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)2594 kJ

Energy (kcal)620 kcal

Fat22.1 g

of which saturates9.1 g

Carbohydrate80.8 g

of which sugars17.2 g

Dietary Fibre5.2 g

Protein23 g

Salt2.1 g

Potassium32.6 mg

Calcium21.6 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

Cooking Instructions and Tips

Wilt the Spinach

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.

b) Pop the spinach into a colander in your sink. Pour over the boiled water from your kettle until wilted.

c) Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. TIP: You may need to do this in batches.

Start the Naanizzas

2

a) Crumble the goat's cheese.

b) Pop the naans onto a baking tray.

c) Divide the marinara sauce between them and spread out with the back of a spoon, leaving a 1cm border.

Time for Toppings

3

a) Sprinkle the hard Italian style cheese evenly over the sauce.

b) Top each naanizza with the spinach and goat's cheese.

c) Dollop on the onion marmalade.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Dress the Rocket

5

a) Just before you're ready to serve, add the rocket to a bowl and drizzle with a little olive oil.

b) Season with salt and pepper. Toss gently to coat.

Serve

6

a) When the naanizzas are ready, slide them onto your serving plates and cut in slices if you'd like.

b) Serve the rocket salad alongside drizzled with the balsamic glaze.

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