Cheesy Chorizo Naanizza
with Pesto Crust Dipper
Looking for a quick and tasty midweek dinner option? Try cooking up our Cheesy Chorizo Naanizza in just 20 minutes for a delicious and speedy meal.
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
1
Mozzarella
(Contains: Milk)
60
Mature Cheddar Cheese
(Contains: Milk)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
120
Marinara Sauce
50
Diced Chorizo
50
Fresh Pesto
(Contains: Milk)
Utensils
Instructions
a) Preheat your oven to 220°C. Drain the mozzarella and tear it into pieces.
b) Pat it all dry with kitchen paper, making sure you squeeze out as much liquid as possible.
c)Grate the Cheddar cheese.
a) Pop the naans onto a baking tray.
b)Divide the pizza sauce between them and spread with the back of a spoon, leaving a 1cm border.
c)Top with the chorizo then sprinkle over the cheese.
a) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) In the meantime, pop the pesto into a small bowl ready for dipping.
a) While the naanizzas cook, finish off the washing up and make yourself a cuppa!
a) When ready, remove the naanizzas from the oven and slide them onto a board.
b)Cut them into slices then transfer them to your plates.
c)Serve with the pesto crust dipper alongside. Enjoy!
