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Italian Inspired Sausage Naanizza
Italian Inspired Sausage Naanizza

Italian Inspired Sausage Naanizza

with Tomato and Rocket Salad

All the flavours of a pizza, but deliciously simplified. This Italian Inspired Sausage Naanizza uses naan breads as a quick pizza base, loaded with sun-dried tomato sauce, herby sausage meat and cheese to make a comforting and quick dinner.

Tags:
Family Friendly
Allergens:
Milk
Wheat
Cereals containing gluten
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.

Total30 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

60 grams

Mature Cheddar Cheese

(Contains: Milk)

60 grams

Tomato Puree

25 grams

Sun-Dried Tomato Paste

225 grams

British Pork and Oregano Sausage Meat

(Contains: Wheat, Cereals containing gluten, Sulphites)

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

1 unit(s)

Medium Tomato

20 grams

Wild Rocket

Not included in your delivery

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3899 kJ
Energy (kcal)932 kcal
Fat45.4 g
of which saturates16.5 g
Carbohydrate81.8 g
of which sugars11.9 g
Dietary Fibre8.6 g
Protein36.7 g
Salt3.52 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Grater
Pan
Baking Tray

Instructions

Get Prepped
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Grate the Cheddar cheese.

In a small bowl, combine the tomato puree and sun-dried tomato paste. 

Fry the Sausage Meat
2

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the sausage meat and fry until browned, 5-6 mins.

Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

Make your Naanizzas
3

Pop the naans onto a baking tray. Divide the tomato sauce between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sausage meat, then sprinkle over the cheese.

Time to Bake
4

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

Dress the Salad
5

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 

Cut the tomato into 1cm chunks and add to the dressing. 

When your naanizzas are ready, add the rocket to the bowl and toss to coat. TIP: Don't add them too early or the leaves will go soggy.

Serve Up
6

Transfer the sausage naanizzas to your plates.

Serve the tomato and rocket salad alongside.

Enjoy!

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