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Sausage & Cheddar Naanizza

Sausage & Cheddar Naanizza

Sausage & Cheddar Naanizza

with Tomato and Rocket Salad

Michael SteadmanPublished on February 15, 2022

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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:

Milk

•Sulphites

•Cereals containing gluten

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.

Total35 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

45

Mature Cheddar Cheese

(Contains: Milk)

60

Tomato Puree

25

Sun-Dried Tomato Paste

225

British Pork and Oregano Sausage Meat

(Contains: Sulphites)

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

12

Balsamic Vinegar

(Contains: Sulphites)

1

Medium Tomato

20

Wild Rocket

Not included in your delivery

1

Olive Oil

½

Sugar

Nutritional information

Energy (kcal)817 kcal

Energy (kJ)3418 kJ

Fat41 g

of which saturates16 g

Carbohydrate76 g

of which sugars11 g

Protein32 g

Salt3.3 g

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

Utensils

•Grater

•Small Bowl

•Grill Pan

•Baking Tray

•Medium Bowl

Cooking Instructions and Tips

Get Prepping

1

Preheat your oven to 220°C. Grate the Cheddar cheese. In a small bowl, combine the tomato puree and sun-dried tomato paste.

Fry the Sausage Meat

2

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.

Top the Naanizzas

3

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.

Ready, Steady, Bake

4

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

Make the Salad

5

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.

Serve

6

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

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