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Creamy Naanizza Bianca
Creamy Naanizza Bianca

Creamy Naanizza Bianca

with Bacon, Potato, Rosemary and Salad

Recipe Development Team
Recipe Development TeamPublished on March 11, 2025
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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.

Tags:
New
Allergens:
Milk
•Cereals containing gluten
•Egg
•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.

Total30 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)3871 kJ
Energy (kcal)925 kcal
Fat40 g
of which saturates15.4 g
Carbohydrate105.1 g
of which sugars13.4 g
Dietary Fibre8.4 g
Protein31.1 g
Salt3.6 g
Potassium65.2 mg
Calcium43.2 mg
Iron0.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Saucepan
•Large Frying Pan
•Large Frying Pan
•Bowl
•Baking Tray

Cooking Instructions and Tips

Boil the Potatoes
1

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.

Fry the Bacon
2

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.

Finish your Prep
3

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.

Prep your Naanizzas
4

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.

Make the Salad
5

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. 

Finish and Serve
6

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! 

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