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Cheesy Veggie 'Nduja and Sweetcorn Naanizza

Cheesy Veggie 'Nduja and Sweetcorn Naanizza

with Sun-Dried Tomato Sauce and Wedges
4.0(169)
Mimi Morley
Mimi MorleyUpdated on February 09, 2026
Get 50% off 1st box + free dessert for 3 months!
Get 50% off 1st box + free dessert for 3 months!
Calories
: 
877 kcal
Protein
: 
26.9g protein
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
  • Mustard
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

160 grams

Sweetcorn

60 grams

Mature Cheddar Cheese

(Contains: Milk)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

½ sachet(s)

Vegan ‘Nduja

30 grams

Tomato Puree

25 grams

Sun-Dried Tomato Paste

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

1 tbsp

Honey

Energy (kJ)3667 kJ
Energy (kcal)877 kcal
Fat28.7 g
of which saturates8.8 g
Carbohydrate127.9 g
of which sugars18.2 g
Protein26.9 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Sieve
•Grater
•Small Bowl

Instructions

PDF
Cook the Wedges
1

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

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop them 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Get Prepped
2

Meanwhile, drain the sweetcorn in a sieve.

Grate the Cheddar cheese.

Make the Sauces
3

In a small bowl, combine the mayo, honey (see pantry for amount) and the vegan 'nduja (see ingredients for amount - use less if you'd prefer things milder). Set aside for serving.

In another small bowl, combine the tomato puree and sun-dried tomato paste. Season with salt and pepper, then mix well.

Assemble your Naanizzas
4

Increase your oven temperature to 240°C/220°C fan/gas mark 9.

Pop the naans onto a baking tray. Divide the sun-dried tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.

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

Ready, Steady, Bake
5

When the wedges have about 10 mins remaining, move them to the middle shelf of your oven.

Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 7-10 mins.

Serve Up
6

Share your cheesy naanizzas and wedges between your plates.

Drizzle the honey 'nduja mayo over your naanizzas or serve on the side for dipping.

Enjoy!

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