Creamy Truffle Mushroom Naanizza
with Rocket, Balsamic Glaze and Chips
All the flavours of a pizza, but deliciously simplified. This Creamy Truffle Mushroom Naanizza uses naan breads as a quick pizza base, loaded with a white bianca style sauce, mushrooms and truffle to make an easy fakeaway.
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
450 grams
Potatoes
120 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove
40 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
1 sachet(s)
Truffle Zest
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
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.
In the meantime, 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. Fry, stirring occasionally, until browned, 5-6 mins.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.
Once the mushrooms are browned, lower the heat to medium and stir in the garlic, then fry for 1 min more.
Transfer the garlicky mushrooms to a bowl and set aside for later.
Add the creme fraiche and vegetable stock paste to the (now empty) pan and pop back on medium heat.
Warm through, then remove from the heat and stir until well combined. Season with a good grind of pepper.
Pop the naans onto a baking tray.
Divide the creamy sauce between them and spread with the back of a spoon, leaving a 1cm border.
Top with the garlicky mushrooms, then sprinkle over the Cheddar.
Bake the naanizzas on the middle shelf until the cheese is golden and bubbling and the base is golden, 7-10 mins.
Once your naans have finished cooking, remove them from the oven.
Sprinkle the truffle zest over each naan.
Share your naanizzas between your plates with the chips alongside.
Add a handful of rocket on top of each naanizza and drizzle over the balsamic glaze.
Add a dollop of mayo (see pantry for amount) for dipping.
