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 conflict 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.
Baby Plum Tomatoes
Plain Naan(ContainsMilk, Cereals containing gluten)
Olive Oil for the Pesto (1 tbsp)
a) Preheat your oven to 200°C. b) Thinly slice the portobello mushrooms. c) Peel and grate the garlic (or use a garlic press). d) Heat a drizzle of oil in a large frying pan on high heat. Add the mushroom to the pan and season with salt and pepper. Cook, stirring often, until golden, 6-8 mins. TIP: Add a splash of oil to the pan if needed. e) Once the mushrooms are cooked, stir in the garlic and fry for 1 min.
a) While the mushrooms are cooking, drain and tear the mozzarella into small chunks. b) Halve the baby plum tomatoes. c) Meanwhile, in a small bowl, combine the pesto and olive oil for the pesto (see ingredients for amount), then set aside.
a) Put the naans onto a large baking tray. b) Use the back of a spoon to spread the pesto mixture evenly all over the base of each naan, leaving a 1cm border around the edge. c) Lay the garlicky mushrooms onto the naanizzas. d) Scatter over the mozzarella.
a) Bake the Naanizzas on the top shelf of your oven until the cheese has melted and is bubbly and the base is crisp, 6-8 mins.
a) Meanwhile, pop the rocket and baby plum tomatoes into a bowl. b) Season with salt and pepper, mix together then set aside.
a) Once everything is cooked, serve the naanizzas topped with the salad and with a drizzle of the balsamic glaze all over. Enjoy!