Chorizo, Pepper and Sweetcorn Naanizza

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

with Balsamic Dressed Rocket

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This Chorizo, Pepper and Sweetcorn Naanizza is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Milk

•Sulphites

•Cereals containing gluten

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Monterey Jack Cheese

(Contains: Milk)

Wild Rocket

Chorizo

Tomato Puree

Garlic Clove**

Balsamic Vinegar

(Contains: Sulphites)

Plain Naans

(Contains: Milk, Cereals containing gluten)

Mature Cheddar Cheese

(Contains: Milk)

Bell Pepper

(May contain traces of: Celery)

Sweetcorn

Not included in your delivery

Water for the Sauce

Olive Oil for the Dressing

Nutritional information

Energy (kcal)745 kcal

Energy (kJ)3117 kJ

Fat32.1 g

of which saturates11.6 g

Carbohydrate89 g

of which sugars15.7 g

Protein29 g

Salt3.8 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 240°C/220°C fan/gas mark 9.
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 sliced pepper. Stir-fry until the chorizo starts to brown and the pepper is just soft, 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 out with the back of spoon, leaving a 1cm border around the edge.
Top with the chorizo, pepper slices and sweetcorn (see ingredients for amount), then sprinkle over the cheese.
When the oven is hot, bake your naanizzas 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 into the dressing and toss to coat.