Hot-Honey Chorizo Naanizza
with Rocket 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
Hot Water
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, then tear into small pieces.
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) Divide the tomato sauce between them and spread with the back of a spoon, leaving a 1cm border. Top with the chorizo then sprinkle over the mozzarella.
c) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) In a small bowl combine the honey and sriracha, this is your hot-honey!
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, Pop the naanizza onto your serving plates and drizzle over the hot-honey. Divide the dressed rocket between your plates to finish.
Enjoy!
