Goat's Cheese & Caramelised Onion Naanizza
with Spinach and Balsamic Rocket Salad
Our Goat's Cheese & Caramelised Onion Naanizza is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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
120
Marinara Sauce
25
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
100
Baby Spinach
20
Wild Rocket
12
Balsamic Glaze
(Contains: Sulphites)
75
Goat's Cheese
(Contains: Milk)
1
Medium Tomato
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
30
Onion Marmalade
Utensils
Instructions
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 boiling 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 pizza 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.
b) In the meantime, chop the tomatoes into small pieces and pop them into a medium bowl with the rocket.
a) Just before you are ready to serve, drizzle a little oil over the rocket and tomatoes.
b) Season with salt and pepper. Toss gently to coat.
a) When the naanizzas are ready, slide them onto your serving plates.
b) Serve the rocket salad alongside drizzled with the balsamic glaze. Enjoy!
