Name: Easy Serrano Ham and Mozzarella Naanizza with Balsamic Apple and Rocket Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 ball(s) Mozzarella; 1 unit(s) Apple; 2 slice(s) Serrano Ham; 25 grams Sun-Dried Tomato Paste; 30 grams Tomato Puree; 2 unit(s) Plain Naans; 1 sachet(s) Dried Oregano; 12 milliliter(s) Balsamic Vinegar; 40 grams Wild Rocket; 2 tbsp Water for the Sauce; 1 tbsp Olive Oil; 1 tbsp Olive Oil for the Dressing; ½ tsp Sugar

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Recipes

Italian Recipes

Easy Serrano Ham and Mozzarella Naanizza

with Balsamic Apple and Rocket Salad

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Allergens:

Milk

•Cereals containing gluten

•Wheat

•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.

Total25 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

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

Energy (kJ)3181 kJ

Energy (kcal)760 kcal

Fat31.2 g

of which saturates10.8 g

Carbohydrate75.2 g

of which sugars11.8 g

Dietary Fibre6.2 g

Protein30 g

Salt2.8 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

•Small Bowl

•Baking Tray

•Large Bowl

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!