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Cheesy BBQ Sweetcorn Naanizza

Cheesy BBQ Sweetcorn Naanizza

Cheesy BBQ Sweetcorn Naanizza

with Chips and Balsamic Baby Plum Tomato Salad

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All the flavours of a pizza, but deliciously simplified. This Cheesy BBQ Sweetcorn Naanizza uses naan breads as a quick pizza base, loaded with smoky BBQ sauce and toppings to make a vibrant veggie dinner.

Tags:

Veggie

•Spicy

Allergens:

Sulphites

•Milk

•Cereals containing gluten

•Egg

•Mustard

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.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

160 grams

Sweetcorn

90 grams

Red Leicester

(Contains: Milk)

60 grams

Tomato Puree

32 grams

BBQ Sauce

1 sachet(s)

Central American Style Spice Mix

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

20 grams

Baby Leaf Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4121 kJ

Energy (kcal)985 kcal

Fat35.3 g

of which saturates13.1 g

Carbohydrate134.9 g

of which sugars21 g

Dietary Fibre13.4 g

Protein31.6 g

Salt3 g

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

Utensils

•Baking Tray

•Large Bowl

•Bowl

•Sieve

•Large Frying Pan

Instructions

Chop your Chips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep the Veg

2

Meanwhile, halve the baby plum tomatoes.

In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).

Add the tomatoes, season with salt and pepper and toss together. Set aside for now.

Finish the Prep

3

Drain the sweetcorn in a sieve.

Grate the Red Leicester.

In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper.

Fry the Sweetcorn

4

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

Once hot, add the sweetcorn and cook until charred, 3-4 mins.

Stir in the Central American style spice mix (add less if you'd prefer things milder) and cook for 1 min more.

Build your Naanizzas

5

Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sweetcorn, then evenly sprinkle over the cheese.

Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Just before the naanizza's ready, add the baby leaves to the tomatoes and toss together.

Serve Up

6

Transfer your naans to your serving plates.

Serve with your chips and tomato and baby leaf salad alongside, along with the mayonnaise for dipping.

Enjoy!

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