Hot Honey Chorizo & Mozzarella Naanizza
Serves 2 | with a Rocket Side Salad
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.
Ingredients
1 ball(s)
Mozzarella
(Contains Milk)
60 grams
Tomato Puree
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
75 grams
Chorizo Slices
(Contains Milk)
30 grams
Honey
15 grams
Sriracha Sauce
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Water for the Sauce
1 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, tear into small pieces, then pat dry again.
c) In a small bowl, combine the tomato puree and the water for the sauce (see pantry for amount). Season with salt and pepper.
a) Pop the naans onto a baking tray.
b) Using the back of a spoon, spread the tomato sauce over each naan, leaving a 1cm border around the edge. Top with the chorizo slices, then scatter over the mozzarella pieces.
c) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 7-8 mins.
a) Meanwhile, combine in a small bowl the honey and sriracha sauce. This is your hot honey sauce! TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
b) In a medium bowl, combine the rocket and olive oil (see pantry for amount). Season generously with salt and pepper, then toss to coat.
c) Once baked, share the naanizzas between 2 serving plates, then drizzle over the hot honey sauce.
d) Divide the dressed rocket salad between your plates to finish.
Enjoy!
