Goat's Cheese & Caramelised Onion Naanizza
with Spinach and Balsamic Rocket Salad
- Milk
- Egg
- Sulphites
- Cereals containing gluten
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!
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
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of goat's cheese, caramelised onion, and marinara sauce wins plenty of praise for its sweet, savoury balance. Some find the marinara a little sharp or acidic, and a few feel the onion marmalade can be quite sweet and rich.
- Ease of prep: This is a genuinely quick and simple recipe — most reviewers had it on the table in well under 30 minutes with minimal washing up.
- Suggestions: Use the onion marmalade sparingly, as too much can make the base soggy; spreading it thinly or using half a portion works well. If the marinara tastes sharp, a pinch of sugar can help balance it, and some reviewers preferred a slightly reduced amount of sauce overall.
- Next-day meals: At least one reviewer enjoyed the naanizza cold the following day and found it held up well.
- Portions: Many reviewers felt one naan per person made for a light meal; adding a side such as potato wedges or a more generous salad helps make it more satisfying.
- Toppings: Several reviewers boosted the recipe by adding extra protein — pulled chicken, Parma ham, or shredded beef — or extra toppings like mushrooms, peppers, or jalapeños.
