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Sausage & Cheddar Naanizza

Sausage & Cheddar Naanizza

with Tomato and Rocket Salad

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This Sausage & Cheddar Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly
Allergens:MilkSulphitesCereals 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 conflict 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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

60 grams

Mature Cheddar Cheese


2 sachet

Tomato Puree

1 sachet

Sun-Dried Tomato Paste

225 grams

Pork and Oregano Sausage Meat


2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing gluten)

1 sachet

Cider Vinegar


1 unit(s)

Medium Tomato

20 grams


Not included in your delivery

1 tbsp

Olive Oil

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat41.0 g
of which saturates16.0 g
Carbohydrate76 g
of which sugars11.0 g
Protein32 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Small Bowl
Frying Pan
Baking Tray
Medium Bowl
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Grate the Cheddar cheese. In a small bowl, combine the tomato puree and sun-dried tomato paste.


Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the sausage meat and fry until browned, 9-10 mins. Break it up with a wooden spoon as it cooks. Drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.


Evenly spread the tomato paste over the top of the naan breads. Pop the naans onto a baking tray and scatter the sausage meat on top of each. Sprinkle over the Cheddar.


Bake the naans on the top shelf of your oven until the cheese has melted and the base is golden, 6-7 mins.


In a medium bowl, combine the cider vinegar, olive oil and sugar for the dressing (see ingredients for both amounts). Chop the tomato into 1cm chunks and add to the dressing. Top with the rocket, but don't mix it yet.


Slide a sausage marinara naanizza onto each plate. Toss the rocket and tomato in the dressing and serve alongside. Enjoy!