Pesto, Mushroom and Caramelised Onion Naanizza
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Pesto, Mushroom and Caramelised Onion Naanizza

Pesto, Mushroom and Caramelised Onion Naanizza

with Balsamic Glazed Baby Leaf Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Pesto, Mushroom and Caramelised Onion Naanizza in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass

Tags:
Under 650 calories
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 time20 minutes
DifficultyMedium

Ingredients

serving amount

120 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)

120 grams

Marinara Sauce

22.5 grams

Onion Marmalade

1 unit(s)

Medium Tomato

32 grams

Fresh Pesto

(Contains Milk)

50 grams

Baby Leaf Mix

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

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Nutritional information

Energy (kJ)2669 kJ
Energy (kcal)638 kcal
Fat24.7 g
of which saturates6.8 g
Carbohydrate80.7 g
of which sugars16.2 g
Protein19.7 g
Salt2.11 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Large Frying Pan
Garlic Press
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.

Cheese Please
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) Dollop on the onion marmalade, then 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. Finsh by drizzling the balsamic glaze over the salad. 

Enjoy!