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Pesto and Greek Style Cheese Naanizza
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Pesto and Greek Style Cheese Naanizza

Pesto and Greek Style Cheese Naanizza

with Onions and Balsamic Dressed Salad

Tags:
Quick
Veggie
Allergens:
Milk
Cereals containing gluten
Sulphites

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

60 grams

Mature Cheddar Cheese

(Contains Milk)

1 unit(s)

Red Onion

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

120 grams

Marinara Sauce

50 grams

Greek Style Salad Cheese

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

40 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

1 tsp

Sugar for the Onions

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Nutritional information

Energy (kJ)3077 kJ
Energy (kcal)735 kcal
Fat32.7 g
of which saturates12.5 g
Carbohydrate82.1 g
of which sugars17.1 g
Protein25.5 g
Salt2.79 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Box Grater
Knife
Large Frying Pan
Baking Tray

Instructions

1

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

b) Grate the Cheddar cheese.

c) Halve, peel and thinly slice the onion.

2

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

b) Add the onion and sugar for the onions (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.

c) Season with salt and pepper, then remove from the heat.

3

a) Meanwhile, pop the naans onto a baking tray.

b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.

c) Top with the onions, then sprinkle over the grated Cheddar.

4

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

5

a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.

b) Drizzle over the pesto.

6

a) Share the naanizzas between your plates.

b) Serve the rocket alongside, drizzled in the balsamic glaze.

Enjoy!

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