Easy Bacon and Mozzarella Naanizza
with Balsamic Dressed Apple and Rocket Salad
- Milk
- Cereals containing gluten
- Wheat
- Sulphites
All the flavours of a pizza, but deliciously simplified. This Easy Bacon and Mozzarella Naanizza uses naan breads as a quick pizza base, loaded with sun-dried tomato sauce, mozzarella and crispy bacon to make a vibrant and speedy dinner.
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
90 grams
British Smoked Bacon Lardons
1 unit(s)
Apple
25 grams
Sun-Dried Tomato Paste
30 grams
Tomato Puree
1 sachet(s)
Dried Oregano
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Wheat)
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
Not included in your delivery
2 tbsp
Water for the Sauce
1 tbsp
Olive Oil
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
c) Heat a drizzle of oil in a frying pan on medium-high heat.
d) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins, then set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Quarter, core and thinly slice the apple (no need to peel).
b) In a small bowl, combine the sun-dried tomato paste, tomato puree and water for the sauce (see pantry for amount).
a) Pop the naans onto a baking tray. Brush the surface of each naan with the olive oil (see pantry for amount).
b) Divide the sun-dried tomato sauce between the naans. Spread out with the back of a spoon, leaving a 1cm border. Sprinkle over the mozzarella and dried oregano.
c) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Meanwhile, in a large bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
a) When the naanizzas have cooked, top with the bacon.
b) Add the apple and most of the rocket to the bowl with the dressing. Toss together to evenly coat the leaves. TIP: Don't add the leaves too early or they'll go soggy.
a) Divide the naanizzas between your plates and scatter over the remaining rocket.
b) Serve with the balsamic apple salad on the side.
