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Naan-gherita Pizza

Naan-gherita Pizza

Naan-gherita Pizza

with Wedges and Salad

Recipe Development TeamPublished on August 29, 2019

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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.

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

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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