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Naan-gherita Pizza

Naan-gherita Pizza

Naan-gherita Pizza

with Wedges and Salad

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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!

Allergens:

Milk

•Cereals containing gluten

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

DifficultyMedium

Ingredients

serving amount

125

Baby Plum Tomatoes

½

Tomato Passata

1

Mozzarella

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

1

Dried Oregano

½

Lemon

50

Baby Leaf Mix

½

Cucumber

(May contain traces of: Celery)

450

Potatoes

Nutritional information

Energy (kcal)674 kcal

Energy (kJ)2820 kJ

Fat18 g

of which saturates10 g

Carbohydrate100 g

of which sugars10 g

Protein28 g

Salt1.3 g

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

Instructions

Roast the Wedges

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.

Prep the Toppings

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.

Naans become Pizzas!

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.

Salad Time

4

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.

Naan to do here

5

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

Serve

6

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

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