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Goat's Cheese & Caramelised Onion Naanizza

Goat's Cheese & Caramelised Onion Naanizza

Goat's Cheese & Caramelised Onion Naanizza

with Spinach and Balsamic Dressed Rocket Salad

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Looking for a quick and tasty midweek dinner option? Try cooking up our Goat's Cheese & Caramelised Onion Naanizza in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Egg

•Sulphites

The quantities provided above are averages only.

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.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

40

Baby Spinach

75

Goat's Cheese

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

120

Marinara Sauce

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30

Onion Marmalade

20

Wild Rocket

12

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kcal)593 kcal

Energy (kJ)2481 kJ

Fat19.4 g

of which saturates8.1 g

Carbohydrate80 g

of which sugars17.9 g

Protein21.4 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Baking Tray

Instructions

Wilt the Spinach

1

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.

Start the Naanizzas

2

a) Crumble the goat's cheese.

b) Pop the naans onto a baking tray.

c) Divide the pizza marinara sauce between them and spread out with the back of a spoon, leaving a 1cm border.

Time for Toppings

3

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.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Dress the Rocket

5

a) Just before you're ready to serve, drizzle the rocket with a little olive oil.

b) Season with salt and pepper. Toss gently to coat.

Serve

6

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.

Enjoy!

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