Baked Goat's Cheese & Caramelised Onion Naanizza
with Spinach and Balsamic Dressed Rocket Salad
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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.
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.
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.
a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
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.
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.
