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

Pesto and Greek Style Cheese Naanizza

with Sweetcorn, Onions and Rocket

All the flavours of a pizza, but deliciously simplified. This Pesto and Greek Style Cheese Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce and toppings to make a vibrant veggie dinner.

Tags:
Family Friendly
•Veggie
Allergens:
Milk
•Cereals containing gluten

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)

160 grams

Sweetcorn

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

Pesto

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar

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Nutritional information

Energy (kJ)3232 kJ
Energy (kcal)772 kcal
Fat33.5 g
of which saturates12.7 g
Carbohydrate86.9 g
of which sugars17.6 g
Protein28.2 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Grater
•Pan
•Baking Tray

Instructions

Get Prepped
1

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.

Fry the Onions
2

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.

Sauce Things Up
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 sweetcorn and onions, then sprinkle over the grated Cheddar.

Bake your Naanizzas
4

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

Hey Pesto
5

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

b) Drizzle over the pesto.

Serve
6

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!

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