Chorizo, Mushroom and Sweetcorn Naanizza

Name: Chorizo, Mushroom and Sweetcorn Naanizza with Balsamic Dressed Rocket
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Bell Pepper; 75 Sweetcorn; 1 Garlic Clove**; 30 Mature Cheddar Cheese; 30 Monterey Jack Cheese; 60 Chorizo; 60 Tomato Puree; 2 Plain Naans; 6 Balsamic Vinegar; 40 Wild Rocket; 1 Olive Oil for the Dressing; 2 Water for the Sauce

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 Friendly

Allergens:

Milk

•Cereals containing gluten

•Sulphites

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

Sweetcorn

Garlic Clove**

Mature Cheddar Cheese

(Contains: Milk)

Monterey Jack Cheese

(Contains: Milk)

Chorizo

Tomato Puree

Plain Naans

(Contains: Milk, Cereals containing gluten)

Balsamic Vinegar

(Contains: Sulphites)

Wild Rocket

Not included in your delivery

Olive Oil for the Dressing

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

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.