Pesto and Greek Style Cheese Naanizza
with Sweetcorn, Onions and Rocket
- Milk
- Cereals containing gluten
- Wheat
Ingredients
60 grams
Mature Cheddar Cheese
(Contains: Milk)
160 grams
Sweetcorn
1 unit(s)
Red Onion
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
120 grams
Marinara Sauce
50 grams
Greek Style Salad Cheese
(Contains: Milk)
32 grams
Pesto
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Grate the Cheddar cheese. Drain the sweetcorn in a sieve.
c) Halve, peel and thinly slice the red onion.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the onion and sugar (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.
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 sweetcorn and onions, then sprinkle over the grated Cheddar.
a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
b) Drizzle over the pesto.
a) Share the naanizzas between your plates.
b) Top with a handful of rocket. Finish with a drizzle of oil and pinch of salt.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination, though some found the sweetcorn addition unusual.
- Ease of prep: Praised as quick and simple to make, with several noting it's easy to replicate at home.
- Suggestions: Consider adding more vegetables like mushrooms or peppers for variety and substance.
- Portions: Some found it light; try pairing with a side dish like potato wedges for a heartier meal.
- Texture: Lightly toast the sweetcorn before adding for improved flavour and texture.
