Hot Honey Chorizo & Mozzarella Naanizza
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Hot Honey Chorizo & Mozzarella Naanizza

Hot Honey Chorizo & Mozzarella Naanizza

Serves 2 | with a Rocket Side Salad

Whether you're catching the game at home or pitch-side, enjoy this Hot Honey Chorizo & Mozzarella Naanizza in your celebrations of the Euro championship. Perfect for fuelling your matchday fever or scoring a goal with guests.

Cereals containing gluten

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.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

1 ball(s)


(Contains Milk)

60 grams

Tomato Puree

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

75 grams

Chorizo Slices

(Contains Milk)

30 grams


15 grams

Sriracha Sauce

40 grams

Wild Rocket

Not included in your delivery

1 tbsp

Water for the Sauce

1 tbsp

Olive Oil


Nutritional information

Energy (kJ)4810 kJ
Energy (kcal)1150 kcal
Fat31.1 g
of which saturates10.5 g
Carbohydrate82.7 g
of which sugars21.5 g
Protein30.7 g
Salt2.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Prep Time

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

b) Drain the mozzarella and squeeze out as much liquid as you can. Pat dry with kitchen paper, tear into small pieces, then pat dry again.

c) In a small bowl, combine the tomato puree and the water for the sauce (see pantry for amount). Season with salt and pepper.

Bake the Naanizzas

a) Pop the naans onto a baking tray.

b) Using the back of a spoon, spread the tomato sauce over each naan, leaving a 1cm border around the edge. Top with the chorizo slices, then scatter over the mozzarella pieces.

c) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 7-8 mins.

Finish and Serve

a) Meanwhile, combine in a small bowl the honey and sriracha sauce. This is your hot honey sauce! TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) In a medium bowl, combine the rocket and olive oil (see pantry for amount). Season generously with salt and pepper, then toss to coat.

c) Once baked, share the naanizzas between 2 serving plates, then drizzle over the hot honey sauce.

d) Divide the dressed rocket salad between your plates to finish.


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