HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGoat's Cheese & Caramelised Onion Naanizza
Goat's Cheese & Caramelised Onion Naanizza

Goat's Cheese & Caramelised Onion Naanizza

with Spinach and Balsamic Rocket Salad

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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!

Tags:RapidVeggieUnder 650 calories
Allergens:MilkCereals containing glutenEggSulphites

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 grams

Baby Spinach

75 grams

Goat's Cheese


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

120 grams

Pizza Sauce

25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

30 grams

Onion Marmalade

1 unit(s)

Medium Tomato

20 grams


1 sachet

Balsamic Glaze

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2357 kJ
Energy (kcal)563 kcal
Fat18.5 g
of which saturates8.7 g
Carbohydrate77.8 g
of which sugars17.1 g
Protein21.4 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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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!