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Chorizo, Pepper and Sweetcorn Naanizza
Chorizo, Pepper and Sweetcorn Naanizza

Chorizo, Pepper and Sweetcorn Naanizza

with Balsamic Dressed Rocket

This Chorizo, Pepper 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

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)714 kcal
Energy (kJ)2988 kJ
Fat31.6 g
of which saturates11.5 g
Carbohydrate83.8 g
of which sugars13.2 g
Protein28 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Garlic Press
Grater
Knife
Plate
Spoon
Grill Pan
Small Bowl
Baking Tray
Medium Bowl

Instructions

Get Prepped
1

Preheat your oven to 220°C. Halve the pepper and discard the core and seeds. Slice into thin strips. 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 pepper slices. Fry until the chorizo starts to brown on the outside and the pepper is just soft, 3-4 mins. Continue to stir while they cook. 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 the water (see ingredients for amount). Season with a little salt and pepper and mix well to combine. This is your naanizza base sauce.

Assemble and Bake
4

Divide the sauce between the naan breads. Use a spoon to spread the sauce all over the naan, leaving a 1cm border around the edge (as the crust). Top with the chorizo, pepper slices and sweetcorn (see ingredients for amount), spreading it all out evenly. Then scatter the cheese all over. Pop your naanizzas onto a baking tray and bake in your oven until the cheese has melted and is bubbling, 6-7 mins.

Get Dressed
5

While the naanizza bakes, pour the balsamic vinegar and olive oil into a medium bowl (see ingredients for both amounts). Season with salt and pepper and mix well. Just before serving, pop the rocket into the bowl with the dressing and toss to coat. Don't do this too early or the rocket will become soggy.

Serve
6

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

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