Easy Serrano Ham and Mozzarella Naanizza
with Balsamic Apple and Rocket Salad
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
1 ball(s)
Mozzarella
(Contains: Milk)
1 unit(s)
Apple
2 slice(s)
Serrano Ham
25 grams
Sun-Dried Tomato Paste
30 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
1 sachet(s)
Dried Oregano
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
1 tbsp
Olive Oil for the Dressing
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, then tear into small pieces.
a) Quarter, core and thinly slice the apple (no need to peel).
b) Tear the Serrano ham into small pieces.
c) 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 them and 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, olive oil for the dressing and sugar (see pantry for amount). Season with salt and pepper.
a) When the naanizzas have cooked, top with the ham.
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 plates and scatter over the remaining rocket.
b) Serve with the balsamic apple salad on the side.
Enjoy!
