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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 Gem

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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:

Medium Spice

•Veggie

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

30 grams

Tomato Puree

50 grams

Harissa Paste

70 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

1 unit(s)

Apple

1 unit(s)

Baby Gem Lettuce

50 grams

Greek Style Salad Cheese

(Contains: Milk)

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 tbsp

Water for the Sauce

Nutritional information

Energy (kJ)3248 kJ

Energy (kcal)776 kcal

Fat33.8 g

of which saturates12.6 g

Carbohydrate89 g

of which sugars24.6 g

Dietary Fibre10.1 g

Protein27.6 g

Salt2.7 g

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

Utensils

•Pan

•Garlic Press

•Bowl

•Baking Tray

•Grater

Instructions

Get Started

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.

Make your Sauce

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.

Build the Naanizzas

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.

Time to Bake

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.

An Apple a Day

5

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

b) Trim the baby gem, separate the leaves, then tear into bite-sized pieces.

Assemble and Serve

6

a) Share the naanizzas between your plates.

b) Crumble over the Greek style salad cheese.

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

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