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.
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.
Mature Cheddar Cheese(ContainsMilk)
Sun-Dried Tomato Paste
Pork and Oregano Sausage Meat(ContainsSulphites)
Plain Naan(ContainsMilk, Cereals containing gluten)
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!