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Naan-gherita Pizza

with Wedges and Salad

4.0(849)

Recipe Development TeamUpdated on January 23, 2026

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Calories

:

757 kcal

Protein

:

29.2g protein

Total

:

30 minutes

Difficulty

:

Medium

Allergens:

Milk
Cereals containing gluten
Wheat
May contain traces of allergens
Celery

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

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

½ carton(s)

Tomato Passata

1 ball(s)

Mozzarella

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

1 pot(s)

Dried Oregano

½ unit(s)

Lemon

50 grams

Baby Leaf Mix

½ unit(s)

Cucumber

(Contains: May contain traces of allergens, Celery)

450 grams

Potatoes

Nutritional information

Energy (kJ)3166 kJ

Energy (kcal)757 kcal

Fat20.2 g

of which saturates7.8 g

Carbohydrate115.2 g

of which sugars11.3 g

Dietary Fibre11.2 g

Protein29.2 g

Salt1.6 g

Potassium1160.4 mg

Calcium33.3 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

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.

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.

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.

4

Meanwhile, trim the cucumber then quarter lengthways. Chop witdthways 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.

5

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

6

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

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