Caramelised Onion, Cheese and Pesto Naanizza
with Sweetcorn and Balsamic Tomato Salad
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.
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.
Ingredients
1 unit(s)
Red Onion
90 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
125 grams
Baby Plum Tomatoes
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
120 grams
Marinara Sauce
32 grams
Pesto
(Contains: Milk)
40 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.
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.
a) Meanwhile, grate the Cheddar cheese.
b) Drain the sweetcorn in a sieve. Halve the baby plum tomatoes.
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.
a) Top the naanizzas with the sweetcorn and caramelised onions,
b) Sprinkle over the grated Cheddar.
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.
a) Share the naanizzas between your plates.
b) Combine the rocket with the tomatoes and serve alongside. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
