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Chorizo, Mushroom and Sweetcorn Naanizza

Chorizo, Mushroom and Sweetcorn Naanizza

Chorizo, Mushroom and Sweetcorn Naanizza

with Balsamic Dressed Rocket

Anushka MaganPublished on February 28, 2022

Get 50% off 1st box + free dessert for 3 months!

This Chorizo, Mushroom and Sweetcorn Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

(May contain traces of: Celery)

75

Sweetcorn

1

Garlic Clove**

30

Mature Cheddar Cheese

(Contains: Milk)

30

Monterey Jack Cheese

(Contains: Milk)

60

Chorizo

60

Tomato Puree

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

6

Balsamic Vinegar

(Contains: Sulphites)

40

Wild Rocket

Not included in your delivery

1

Olive Oil for the Dressing

2

Water for the Sauce

Nutritional information

Energy (kcal)645 kcal

Energy (kJ)2700 kJ

Fat28 g

of which saturates11 g

Carbohydrate72 g

of which sugars10 g

Protein26 g

Salt3 g

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

Utensils

•Sieve

•Garlic Press

•Grater

•Grill Pan

•Paper Towel

•Bowl

•Baking Tray

Instructions

Get Prepped

1

Preheat your oven to 220°C. Drain the sweetcorn in a sieve. Peel and grate the garlic (or use a garlic press). Grate the cheeses.

Fry Time

2

Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chorizo and sliced mushrooms and fry, stirring, until starting to brown, 3-4 mins. Once ready, remove to a plate lined with kitchen paper

Make the Sauce

3

Pop the tomato puree into a small bowl. Add the garlic and water for the sauce (see ingredients for amount). Season with salt and pepper and mix well to combine - this is your naanizza sauce.

Assemble and Bake

4

Pop the naans onto a baking tray. Divide the naanizza sauce between them and spread with the back of a spoon, leaving a 1cm border. Top with the chorizo, mushrooms and sweetcorn (see ingredients for amount), then sprinkle over the cheese. When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Mix the Dressing

5

While the naanizzas bake, pour the balsamic vinegar and olive oil for the dressing into a medium bowl (see ingredients for both amounts). Season with salt and pepper and mix well. Just before serving, add the rocket to the dressing and toss to coat.

Serve

6

When ready, remove the naanizzas from the oven. Pop them onto your plates and serve with the rocket salad alongside. Enjoy!

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