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Italian Recipes

Pesto and Mushroom Naanizza

Pesto and Mushroom Naanizza

Pesto and Mushroom Naanizza

with Balsamic Glazed Baby Leaf Salad

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All the flavours of a pizza, but deliciously simplified. This Pesto and Mushroom Naanizza uses naan breads as a quick pizza base, loaded with marinara sauce, mushrooms and pesto to make a comforting and quick dinner.

Tags:

Calorie Smart

•Veggie

Allergens:

Milk

•Cereals containing gluten

•Wheat

•Sulphites

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 20 minutes

DifficultyMedium

Ingredients

serving amount

180 grams

Sliced Mushrooms

1 unit(s)

Garlic Clove**

40 grams

Mature Cheddar Cheese

(Contains: Milk)

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

120 grams

Marinara Sauce

1 unit(s)

Medium Tomato

32 grams

Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Nutritional information

Energy (kJ)2596 kJ

Energy (kcal)621 kcal

Fat24.9 g

of which saturates6.6 g

Carbohydrate76 g

of which sugars12.4 g

Dietary Fibre6.3 g

Protein20.8 g

Salt2.3 g

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

Utensils

•Large Frying Pan

•Box Grater

•Grater

•Baking Tray

•Medium Bowl

Instructions

Fry the Mushrooms

1

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

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

c) Once hot, add the sliced mushrooms and season with salt and pepper. Cook, stirring often, until browned, 8-10 mins.

Prep Time

2

a) While the mushrooms fry, peel and grate the garlic (or use a garlic press).

b) Grate the Cheddar cheese.

c) Once the mushrooms are cooked, add the garlic and stir-fry for 1 min, then remove from the heat.

Build your Naanizzas

3

a) Pop the naans onto a large baking tray.

b) Spread the marinara sauce evenly over the top of each naan, leaving a 1cm border around the edge.

c) Arrange the garlic mushrooms on top.

d) Scatter over the grated cheese.

Ready, Steady, Bake

4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 8-10 mins.

Bring on the Salad

5

a) Meanwhile, cut the tomato into 1cm chunks and pop into a medium bowl with a drizzle of oil.

b) Season with salt and pepper, mix together, then set aside.

Serve Up

6

a) When ready, transfer the naanizzas to your serving plates.

b) Drizzle over the pesto.

c) Toss the baby leaves in the bowl of tomatoes and serve on the side. Finish by drizzling the balsamic glaze over the salad.

Enjoy!

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