Roasted Pepper, Pesto and Olive Naanizza
with Balsamic Drizzle and Herby Wedges
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Mixed Herbs
1 unit(s)
Bell Pepper
(May contain Celery)
40 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
60 grams
Tomato Puree
30 grams
Olives
32 grams
Fresh Pesto
(Contains Milk)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the mixed herbs, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Halve the pepper and discard the core and seeds. Slice into thin strips.
Put the pepper onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast the pepper on the middle shelf of your oven until soft and slightly charred, 14-16 mins.
Meanwhile, grate the cheese.
Once the pepper is ready, remove the tray from the oven and transfer the pepper to your board.
Pop the naans onto the (now empty) pepper baking tray. Divide the tomato puree between them and spread with the back of a spoon, leaving a 1cm border.
Sprinkle over the cheese then top with the roasted pepper and olives.
Dollop on the pesto.
Bake the naanizzas on the middle shelf of your oven until the cheese is golden and bubbling, 10-12 mins.
Once everything is ready, transfer the naanizzas to your plates. Drizzle over the balsamic glaze.
Serve the herby wedges on the side, along with the mayo (see pantry for amount) for dipping.
Enjoy!
