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Middle Eastern Inspired Cheesy Harissa Naanizza
Middle Eastern Inspired Cheesy Harissa Naanizza

Middle Eastern Inspired Cheesy Harissa Naanizza

with Greek Style Salad Cheese and Apple & Baby Leaf Salad

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All the flavours of a pizza, but deliciously simplified. This Middle Eastern Inspired Harissa Naanizza uses naan breads as a quick pizza base, loaded with smoky harissa sauce and toppings to make a vibrant veggie dinner.

Tags:
Veggie
•Spicy
Allergens:
Milk
•Cereals containing gluten
•Wheat
•Sulphites

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

30 grams

Tomato Puree

50 grams

Harissa Paste

70 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

1 unit(s)

Apple

50 grams

Greek Style Salad Cheese

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)3240 kJ
Energy (kcal)774 kcal
Fat33.7 g
of which saturates12.5 g
Carbohydrate88.7 g
of which sugars23.9 g
Dietary Fibre9.7 g
Protein27.7 g
Salt2.8 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Frying Pan
•Medium Bowl
•Baking Tray
•Spoon
•Grater

Instructions

1

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

b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) Heat a drizzle of oil in a large frying pan on high heat.

e) Once hot, add the onion and bell pepper to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper. Add the garlic and fry for 1 min more. 

2

a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).

b) Season with salt and pepper.

3

a) Grate the Cheddar cheese.

b) Pop the naans onto a large baking tray.

c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border. 

4

a) Top each naannizza with the fried onion and bell pepper, then sprinkle over the grated Cheddar.

b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

5

a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).

6

a) Share the naanizzas between your plates.

b) Crumble over the Greek style salad cheese.

c) Serve the apple and baby leaves alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!

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