Cheesy BBQ Sweetcorn Chorizo Naanizza
with Chips and Balsamic Baby Plum Tomato Salad
All the flavours of a pizza, but deliciously simplified. This Cheesy BBQ Sweetcorn Chorizo Naanizza uses naan breads as a quick pizza base, loaded with smoky BBQ sauce and toppings to make a vibrant veggie dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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, Wheat)
20 grams
Baby Leaf Mix
32 grams
Mayonnaise
(Contains: Egg, Mustard)
90 grams
Diced Chorizo
(Contains: Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, combine the balsamic glaze and olive oil for the dressing (see pantry for amount).
Season with salt and pepper and set aside for now.
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.
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.
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. Top with the chorizo.
Build your own! Tailor the toppings to suit everyone’s tastes - if your kids don't like sweetcorn, or want it separately, either put it on other people's naanizzas, or serve on the side at the end.
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.
Make kid friendly: If your kids aren't keen on dressing, save a portion of the salad for them and mix the rest with the dressing for everyone else.
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!
