Creamy Gochujang and Mushroom Naanizza
with Chips and Sweet Chilli Slaw
- Milk
- Soya
- Cereals containing gluten
- Egg
- Mustard
All the flavours of a pizza, but deliciously simplified. This Creamy Gochujang and Mushroom Naanizza uses naan breads as a quick pizza base, loaded with gochujang sauce and toppings to make a vibrant veggie dinner.
Ingredients
450 grams
Potatoes
120 grams
Sliced Mushrooms
1 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
30 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
32 grams
Sweet Chilli Sauce
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
While the chips bake, heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the sliced mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
Once the mushrooms have browned, lower the heat to medium and stir in the garlic. Fry for 1 min more.
Remove the garlicky mushrooms from the pan and set aside for later.
Pop the (now empty) frying pan on medium heat (no need to clean).
Add the creme fraiche, gochujang paste and honey. Stir until well combined, then remove from the heat. TIP: If your honey has hardened, put the sachet into a bowl of hot water for 1 min.
Pop the naans onto a baking tray.
Divide the creamy gochujang sauce between the naans and spread out with the back of a spoon, leaving a 1cm border.
Top with the garlicky mushrooms, then sprinkle over the Cheddar.
When the oven is hot, bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is crispy, 7-10 mins.
Meanwhile, in a medium bowl, combine the sweet chilli sauce and mayo. Stir in the coleslaw mix and season with salt and pepper.
Share your naanizzas between your plates.
Serve the chips and sweet chilli slaw alongside.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the unique combination of gochujang and mushrooms, praising the surprising and delicious taste.
- Ease of prep: Quick and simple to prepare, though some found the potato chips took longer to cook than stated.
- Suggestions: Consider adding more vegetables like peppers and onions; increase mushroom quantity for a heartier topping.
- Next-day meals: Some customers have started making these naanizzas with their own ingredients as additional meals.
- Base options: While many liked the naan base, a few suggested trying flatbreads or parathas for better texture.
