We love good Naan-gherita Pizza with Wedges & Salad and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Baby Plum Tomatoes
Plain Naan(ContainsMilk, Cereals containing Gluten)
Lambs Lettuce and Bulls Blood Mix
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with a pinch of salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. At the same time, pop another one (or two) large baking trays into the oven ready for the pizzas.
Drain and roughly tear the mozzarella. Chop the baby plum tomatoes in half. In a small bowl, mix the tomato passata with the dried oregano and a pinch of salt and pepper.
When the wedges have 15 mins left, pop the naans onto the preheated baking tray(s). Use a spoon to spread the tomato passata evenly over each, leaving a small border clear of sauce. Scatter over the mozzarella and half the tomatoes. Bake the naan-gheritas (excuse the pun) on the top shelf of your oven (just move the wedges down) until golden and bubbly, 12-15 mins.
Meanwhile, trim the cucumber then quarter lengthways. Chop widthways into small pieces. Pop the cucumber in a large bowl with the remaining tomatoes and the baby leaves. Add a squeeze of lemon juice and a drizzle of oil then season with salt and pepper. Toss to coat just before serving.
While you wait, have a clear down and get ready to serve.
Serve the wedges and naan-gheritas with a helping of salad alongside and enjoy!