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Naan-gherita Pizza

with Wedges and Salad

4.0(849)

Recipe Development TeamUpdated on November 03, 2025

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Calories

:

757 kcal

Protein

:

29.2g protein

Total

:

30 minutes

Difficulty

:

Medium

Allergens:

Milk
Cereals containing gluten
Wheat
May contain traces of allergens
Celery

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

½ carton(s)

Tomato Passata

1 ball(s)

Mozzarella

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

1 pot(s)

Dried Oregano

½ unit(s)

Lemon

50 grams

Baby Leaf Mix

½ unit(s)

Cucumber

(May contain traces of: Celery)

450 grams

Potatoes

Nutritional information

Energy (kJ)3166 kJ

Energy (kcal)757 kcal

Fat20.2 g

of which saturates7.8 g

Carbohydrate115.2 g

of which sugars11.3 g

Dietary Fibre11.2 g

Protein29.2 g

Salt1.6 g

Potassium1160.4 mg

Calcium33.3 mg

Iron1.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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.

2

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.

3

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.

4

Meanwhile, trim the cucumber then quarter lengthways. Chop witdthways 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.

5

While you wait, have a clear down and get ready to serve.

6

Serve the wedges and naan-gheritas with a helping of salad alongside and enjoy!

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