Creamy Naanizza Bianca
with Bacon, Potato, Rosemary and Salad
All the flavours of a pizza, but deliciously simplified. This Creamy Naanizza Bianca uses naan breads as a quick pizza base, loaded with a white 'bianca' sauce, thinly sliced potatoes, crispy bacon and rosemary to make a quicker version of this popular pizza.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
1 unit(s)
Baking Potato
1 sachet(s)
Dried Rosemary
90 grams
British Smoked Bacon Lardons
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
1 unit(s)
Medium Tomato
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1 tbsp
Honey
¼ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Bring a large saucepan of water with 1/2 tsp salt to the boil. Slice the potatoes into 1cm thick rounds (no need to peel).
Once boiling, add the potato slices to the water and simmer until just tender, 15-17 mins.
Once cooked, carefully drain in a colander, then leave to sit for a few minutes until cooled down slightly.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Once cooked, drizzle over the honey (see pantry for amount), stir together, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
While your bacon fries, mix together in a small bowl the creme fraiche with the chicken stock paste and half the Italian style cheese. Season with pepper.
Pop the naans onto a baking tray.
Pat the potato slices with kitchen paper to remove any excess moisture, then lay them over the naans.
Spoon the creamy sauce over the potatoes and the base of your naans. Spread with the back of a spoon, leaving a 1cm border.
Sprinkle over the rosemary, bacon and remaining cheese. Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
While your naanizzas are in the oven, cut the tomato into 1cm chunks.
In a medium bowl, mix the cider vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Toss in the tomatoes and set aside until ready to serve.
Just before you're ready to serve, toss the rocket through the tomatoes and dressing.
Share your naanizzas between your serving plates and serve with your salad alongside.
Enjoy!
