HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHarissa Sausage Naanizza
Harissa Sausage Naanizza

Harissa Sausage Naanizza

with Roasted Pepper, Cheddar and Baby Gem Salad

Read more

This Harissa Sausage Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:SulphitesMilkCereals containing gluten

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Bell Pepper

225 grams

Pork and Oregano Sausage Meat


1 sachet(s)

Tomato Puree

1 sachet(s)

Harissa Paste

90 grams

Mature Cheddar Cheese


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

1 unit(s)

Baby Gem Lettuce

1 sachet(s)

Cider Vinegar

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3798 kJ
Energy (kcal)908 kcal
Fat48.0 g
of which saturates19.0 g
Carbohydrate78 g
of which sugars13.0 g
Protein37 g
Salt3.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a baking tray, drizzle with oil and season with salt and pepper. Mix to coat and spread out evenly. Roast until soft and beginning to brown, 10-12 mins.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks, then drain and discard any excess fat. Remove from the heat and drain off any excess oil. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.


Meanwhile, pop the tomato puree and harissa paste into a small bowl, season with salt and pepper and mix together. TIP: Use less harissa if you don't like heat. Grate the Cheddar cheese.


Once the peppers are roasted, add to the cooked sausage meat pan. Pop the naans onto the (now empty) baking tray. Divide the harissa mix between them and spread with the back of a spoon, leaving a 1cm border. Top with the cooked sausage meat and peppers, then sprinkle over the Cheddar. Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.


Meanwhile, trim the baby gem and separate the leaves. Pop into a large bowl. Just before the naanizzas are ready, add the cider vinegar and a drizzle of olive oil to the lettuce. Season with salt and pepper, then toss to dress.


Once the naanizzas are cooked, remove from the oven and transfer to your plates. Serve with the baby gem salad alongside. Enjoy!