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British Recipes

Caramelised Onion, Cheese and Pesto Naanizza

Caramelised Onion, Cheese and Pesto Naanizza

Caramelised Onion, Cheese and Pesto Naanizza

with Sweetcorn and Rocket

Recipe Development TeamUpdated on September 10, 2025

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All the flavours of a pizza, but deliciously simplified. This Caramelised Onion, Cheese and Pesto Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce and toppings to make a vibrant veggie dinner.

Tags:

Family Friendly

•Veggie

Allergens:

Milk

•Cereals containing gluten

•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

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

Nutritional information

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

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

Utensils

•Large Frying Pan

•Sieve

•Grater

•Baking Tray

Cooking Instructions and Tips

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!

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