Goat's Cheese & Caramelised Onion Naanizza
with Spinach and Balsamic Dressed Rocket Salad
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.
(Contains Milk, Cereals containing gluten)
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Fill and boil your kettle.
b) Pop the spinach into a colander in your sink. Pour over the boiled water from your kettle until wilted.
c) Once wilted, squeeze out all of the excess water from the spinach with the back of a spoon. TIP: You may need to do this in batches.
a) Crumble the goat's cheese.
b) Pop the naans onto a baking tray.
c) Divide the marinara sauce between them and spread out with the back of a spoon, leaving a 1cm border.
a) Sprinkle the hard Italian style cheese evenly over the sauce.
b) Top each naanizza with the spinach and goat's cheese.
c) Dollop on the onion marmalade.
a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Just before you're ready to serve, add the rocket to a bowl and drizzle with a little olive oil.
b) Season with salt and pepper. Toss gently to coat.
a) When the naanizzas are ready, slide them onto your serving plates and cut in slices if you'd like.
b) Serve the rocket salad alongside drizzled with the balsamic glaze.