HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo, Mushroom And Sweetcorn Naanizza
Chorizo, Mushroom and Sweetcorn Naanizza

Chorizo, Mushroom and Sweetcorn Naanizza

with Balsamic Dressed Rocket

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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 FriendlyUnder 650 calories
Allergens:MilkCereals containing glutenSulphites

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

80 grams

Sliced Mushrooms

75 grams


1 unit(s)

Garlic Clove

30 grams

Mature Cheddar Cheese


30 grams

Monterey Jack Cheese


60 grams


2 sachet

Tomato Puree

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

½ sachet

Balsamic Vinegar


40 grams


Not included in your delivery

1 tbsp

Olive Oil for the Dressing

2 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2700 kJ
Energy (kcal)645 kcal
Fat28.0 g
of which saturates11.0 g
Carbohydrate72 g
of which sugars10.0 g
Protein26 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Kitchen Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.


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