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.
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.
Mature Cheddar Cheese(ContainsMilk)
Monterey Jack Cheese(ContainsMilk)
Plain Naan(ContainsMilk, Cereals containing gluten)
Olive Oil for the Dressing
Water for the Sauce
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!