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Baked Goat's Cheese, Bacon & Caramelised Onion Naanizza

Baked Goat's Cheese, Bacon & Caramelised Onion Naanizza

Baked Goat's Cheese, Bacon & Caramelised Onion Naanizza

with Spinach and Balsamic Dressed Rocket Salad

Recipe Development TeamUpdated on November 04, 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.

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Egg

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

40 grams

Baby Spinach

75 grams

Goat's Cheese

(Contains: Milk May contain traces of: Milk)

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, 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)

90 grams

British Smoked Bacon Lardons

Nutritional information

Energy (kJ)3041 kJ

Energy (kcal)727 kcal

Fat29.6 g

of which saturates12 g

Carbohydrate82.7 g

of which sugars16.3 g

Dietary Fibre5.1 g

Protein30.5 g

Salt3.35 g

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

Utensils

•Pan

•Kettle

•Colander

•Baking Tray

•Bowl

Instructions

Wilt the Spinach

1

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

b) Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

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

d) 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.

d) Sprinkle over the cooked bacon.

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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