Croque Monsieur Inspired Ham and Cheese Naanizza
with Onion Marmalade, Apple and Baby Leaf Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Celery
A fusion take on pizza crossed with a French hot sandwich, but deliciously simplified. This Croque Monsieur Inspired Ham and Cheese Naanizza uses naan breads as a quick pizza base, loaded with a creamy sauce, ham and cheese for the croque monsieur flavour.
Ingredients
50 grams
Mature Cheddar Cheese
(Contains: Milk May contain traces of: Milk)
1 unit(s)
Garlic Clove
4 slice(s)
Smoked Ham Slices
(May contain traces of: Celery)
75 grams
Creme Fraiche
(Contains: Milk)
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Apple
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
50 grams
Baby Leaf Mix
30 grams
Onion Marmalade
Not included in your delivery
20 grams
Butter
1 tbsp
Plain Flour
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Grate the Cheddar cheese.
Peel and grate the garlic (or use a garlic press).
Lay the ham slices on top of each other, then slice into thin strips approximately 2cm wide. Rotate the slices and repeat to create 2cm squares of ham.
Heat the butter (see pantry for amount) in a large saucepan on medium-high heat.
Once melted, add the garlic and fry until fragrant, 1 min.
Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir in the water for the sauce (see pantry for amount), then stir in the creme fraiche and half the cheese.
Lower the heat, then simmer until the sauce has thickened and the cheese has melted, 1-2 mins.
Season with salt and pepper. Add a splash of water if it's a little too thick.
Pop the naans onto a baking tray.
Divide the cheesy sauce between them and spread with the back of a spoon, leaving a 1cm border.
Top with the sliced ham, then sprinkle over the remaining cheese.
When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
Meanwhile, quarter, core and thinly slice the apple (no need to peel).
In a medium bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Just before everything's ready, add the baby leaves and apple to the dressing and toss. TIP: Don't add the leaves too early or they'll go soggy.
When the naanizzas are ready, remove from the oven and share between your plates.
Drizzle over the onion marmalade.
Serve the apple and baby leaf salad alongside.
