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Middle Eastern Inspired Cheesy Harissa Naanizza
Medium Spice
Veggie
Middle Eastern Inspired Cheesy Harissa Naanizza

with Greek Style Salad Cheese and Apple & Baby Leaf Salad

20 min
Difficulty: 1/3

All the flavours of a pizza, but deliciously simplified. This Middle Eastern Inspired Harissa Naanizza uses naan breads as a quick pizza base, loaded with smoky harissa sauce and toppings to make a vibrant veggie dinner.

Allergens

May contain traces of allergens
Celery
Cereals containing gluten
Milk
Sulphites

Utensils

Baking Tray
Garlic Press
Large Frying Pan
Grater
Medium Bowl

Tags

Medium Spice
Veggie
Quick
Ingredients
Onion

Onion

1 unit(s)

Garlic Clove

Garlic Clove

2 unit(s)

Bell Pepper

Bell Pepper

1 unit(s)

Tomato Puree

Tomato Puree

30 grams

Harissa Paste

Harissa Paste

50 grams

Mature Cheddar Cheese

Mature Cheddar Cheese

70 grams

Plain Naans

Plain Naans

2 unit(s)

Apple

Apple

1 unit(s)

Greek Style Salad Cheese

Greek Style Salad Cheese

50 grams

Baby Leaf Mix

Baby Leaf Mix

50 grams

Balsamic Glaze

Balsamic Glaze

12 milliliter(s)

Water for the Sauce

Water for the Sauce

1 tbsp

Preparation
1
Get Started

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

c) Halve the bell pepper and discard the core and seeds. Slice into thin strips.

d) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the onion and bell pepper to the pan. Stir-fry until softened, 5-6 mins. Season with salt and pepper.  Add the garlic and fry for 1 min more. 

2
Make your Sauce

a) Meanwhile, in a medium bowl, combine the tomato puree, harissa paste and water for the sauce (see pantry for amount).

b) Season with salt and pepper.

3
Build the Naanizzas

a) Grate the Cheddar cheese.

b) Pop the naans onto a large baking tray.

c) Divide your harissa sauce between naans and spread with the back of a spoon, leaving a 1cm border. 

4
Time to Bake

a) Top each naannizza with the fried onion and bell pepper, then sprinkle over the grated Cheddar.

b) When the oven is hot, bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

5
An Apple a Day

a) While your naanizzas bake, quarter, core and thinly slice the apple (no need to peel).

6
Assemble and Serve

a) Share the naanizzas between your plates.

b) Crumble over the Greek style salad cheese.

c) Serve the apple and baby leaves alongside. Drizzle the balsamic glaze over the salad to finish.

Enjoy!

Nutrition per serving

3225

kJ

Energy (kJ)

771

kcal

Energy (kcal)

33.7

g

Fat

12.5

g

of which saturates

87.8

g

Carbohydrate

22.9

g

of which sugars

9.7

g

Dietary Fibre

27.7

g

Protein

2.73

g

Salt

with Greek Style Salad Cheese and Apple & Baby Leaf Salad

20 min 1/3
Medium Spice
Veggie
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with Greek Style Salad Cheese and Apple & Baby Gem

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with Greek Style Salad Cheese and Apple & Baby Leaf Salad

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with Greek Style Salad Cheese and Apple & Baby Leaf Salad

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with Greek Style Salad Cheese and Apple & Baby Leaf Salad

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