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Italian Recipes

Pesto and Garlicky Portobello Mushroom Naanizza

Pesto and Garlicky Portobello Mushroom Naanizza

Pesto and Garlicky Portobello Mushroom Naanizza

with Rocket and Balsamic Glaze

Michael SteadmanPublished on July 07, 2021

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Tags:

Rapid

•Veggie

Allergens:

Milk

•Gluten

•Schwefeldioxide und Sulfite

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 15 minutes

DifficultyMedium

Ingredients

serving amount

2

Portobello Mushrooms

1

Garlic Clove**

1

Mozzarella

(Contains: Milk)

125

Baby Plum Tomatoes

50

Fresh Pesto

(Contains: Milk)

2

Plain Naans

(Contains: Milk, Gluten)

40

Wild Rocket

12

Balsamic Glaze

(Contains: Schwefeldioxide und Sulfite)

Not included in your delivery

1.5

Olive Oil for the Pesto (1 tbsp)

Nutritional information

Energy (kcal)685 kcal

Energy (kJ)2865 kJ

Fat35 g

of which saturates13 g

Carbohydrate69 g

of which sugars9 g

Protein22 g

Salt1.6 g

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

Utensils

•Chopping Board

•Garlic Press

•Grill Pan

•Knife

•Bowl

•Baking Tray

Cooking Instructions and Tips

Cook the Mushrooms

1

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.

Finish the Prep

2

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.

Build the Naanizza

3

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.

Bake

4

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.

Make the Salad

5

a) Meanwhile, pop the rocket and baby plum tomatoes into a bowl. b) Season with salt and pepper, mix together then set aside.

Serve

6

a) Once everything is cooked, serve the naanizzas topped with the salad and with a drizzle of the balsamic glaze all over. Enjoy!

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