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Caramelised Onion, Cheese and Pesto Naanizza

Caramelised Onion, Cheese and Pesto Naanizza

with Sweetcorn and Rocket
4.0(351)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on June 02, 2026
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Calories
: 
802 kcal
Protein
: 
31g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Cereals containing gluten
  • Egg
  • Sulphites
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Red Onion

60 grams

Mature Cheddar Cheese

(Contains: Milk)

160 grams

Sweetcorn

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

120 grams

Marinara Sauce

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

32 grams

Pesto

(Contains: Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tsp

Sugar

Energy (kJ)3354 kJ
Energy (kcal)802 kcal
Fat34.6 g
of which saturates12.8 g
Carbohydrate90.1 g
of which sugars20.5 g
Dietary Fibre8.8 g
Protein31 g
Salt3.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Frying Pan
•Sieve
•Grater
•Baking Tray

Cooking Steps

PDF
Caramelise the Onions
1

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

b) Halve, peel and thinly slice the red onion.

c) Heat a drizzle of oil in a large frying pan on medium heat.

d) Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins. 

Finish the Prep
2

a) Meanwhile, grate the Cheddar cheese.

b) Drain the sweetcorn in a sieve.

c) Once golden, add the sugar (see pantry for amount) to the onions. Cook until caramelised, 1-2 mins more. Remove from the heat.

Sauce Things Up
3

a) Meanwhile, pop the naans onto a baking tray.

b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.

Add the Toppings
4

a) Top the naanizzas with the sweetcorn and caramelised onions,

b) Sprinkle over the grated Cheddar and hard Italian style cheese.

Hey Pesto
5

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

b) Once the naanizzas are ready, drizzle over the pesto.

Serve Up
6

a) Share the naanizzas between your plates.

b) Top with a handful of rocket.

c) Drizzle over the balsamic glaze to finish.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Many enjoyed the delicious taste, with caramelised onions and pesto adding depth. Some found the combination of flavours too strong or sweet.
  • Ease of prep: Quick and easy to make, with the option to get kids involved in assembling their own naanizzas.
  • Suggestions: Consider reducing sweetcorn and adding Mediterranean vegetables or bacon. Try spreading pesto under the cheese before baking for better flavour integration.
  • Portions: Several noted the naan breads were smaller than expected, suggesting adding a side salad to make it more filling.
  • Texture: Some found the naan base made the dish a bit dry compared to traditional pizza dough.
AI-generated from customer reviews
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