Chorizo, Mushroom and Sweetcorn Naanizza
with Balsamic Dressed Rocket
- Milk
- Cereals containing gluten
- Sulphites
- May contain traces of allergens
- Celery
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.
Ingredients
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
Utensils
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.
When ready, remove the naanizzas from the oven. Pop them onto your plates and serve with the rocket salad alongside. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination, with the chorizo and garlic sauce receiving particular praise.
- Ease of prep: Customers found this recipe quick and simple to make, with some noting it's great for late dinners or when feeling lazy.
- Suggestions: Consider adding more water to thin the sauce; warm the sweetcorn before topping; and cook slightly longer for a crispier base.
- Portions: Some found it more suitable as a light meal or lunch, while others were pleasantly surprised by how filling it was.
- Family-friendly: Kids enjoyed making and eating this meal, though some preferred alternatives to rocket for the salad.
