Chorizo, Pepper and Sweetcorn Naanizza

Name: Chorizo, Pepper 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 Diced Chorizo; 2 Tomato Puree; 2 Plain Naans; ½ 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, 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

DifficultyMedium

Ingredients

serving amount

Bell Pepper

(May contain traces of: Celery)

Sweetcorn

Garlic Clove

Mature Cheddar Cheese

(Contains: Milk)

Monterey Jack Cheese

(Contains: Milk)

Diced 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 (kJ)2799 kJ

Energy (kcal)669 kcal

Fat28 g

of which saturates11 g

Carbohydrate77 g

of which sugars14 g

Protein26 g

Salt3.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Sieve

•Garlic Press

•Grater

•Grill Pan

•Spoon

•Plate

•Small Bowl

•Baking Tray

•Medium Bowl

Instructions

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.

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.

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.

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.

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.