Ghoulish Naanizza and Baby Leaf Salad
with Chorizo, Olives and Balsamic Tomatoes
- Cereals containing gluten
- Soya
- Milk
- Sulphites
- May contain traces of allergens
- Milk
.
Ingredients
2
Plain Naans
(Contains: Cereals containing gluten, Soya, Milk)
2
Tomato Puree
30
Olives
1
Medium Tomato
60
Mature Cheddar Cheese
(Contains: Milk)
1
Balsamic Glaze
(Contains: Sulphites)
50
Chorizo Slices
(May be present: Milk)
50
Baby Leaf Mix
Not included in your delivery
½
Sugar
1
Water
1
Olive Oil
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Pop the naans onto a baking tray. TIP: Use two baking trays if necessary. In a small bowl, mix together the tomato puree, sugar and water (see pantry for both amounts). Halve the olives widthways. Cut the tomato into 2cm chunks. Grate the cheese.
Place the tomato chunks into a bowl. Drizzle over the balsamic glaze and olive oil (see pantry for amount), season with salt and pepper, then mix together well. Use scissors to cut the chorizo slices into spooky shapes like teeth, scary eyebrows or claws - whatever you'd like!
Divide the tomato sauce between the naans and spread out with the back of a spoon, leaving a 1cm border around the edge. Sprinkle over the cheese, then let everyone decorate the top with the spooky chorizo shapes. Place 2 slices of olive onto each to create the 'eyes' of your ghoulish naanizzas.
When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
When the naanizzas are nearly ready, toss the baby leaves into the macerated tomatoes to dress the leaves.
When you're ready to serve, pop the ghoulish naanizzas onto your plates and serve the salad alongside. Sprinkle the remaining olives over the salad for anyone who'd like them. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The balsamic glaze adds a lovely touch, and the naan base delivers a satisfying pizza-like taste. Some found the tomato sauce a little strong, so consider using slightly less puree if cooking for younger children.
- Ease of prep: Quick and straightforward to put together, with minimal hands-on time and a short oven bake.
- Suggestions: Add extra toppings such as jalapeños or whatever you have in the fridge to make it your own. Cutting the chorizo into shapes can be fiddly, so handle the slices gently to keep them intact.
- Next-day meals: This is best served fresh, as the baby leaf salad does not keep well once dressed.
