with Onions and Balsamic Dressed Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Pesto and Greek Style Cheese Naanizza in just 20 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Mature Cheddar Cheese
60 grams
Red Onion
1 unit(s)
Plain Naans
2 unit(s)
Marinara Sauce
120 grams
Greek Style Salad Cheese
50 grams
Fresh Pesto
32 grams
Wild Rocket
40 grams
Balsamic Glaze
12 milliliter(s)
Sugar for the Onions
1 tsp
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Grate the Cheddar cheese.
c) Halve, peel and thinly slice the onion.
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the onion and sugar for the onions (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.
c) Season with salt and pepper, then remove from the heat.
a) Meanwhile, pop the naans onto a baking tray.
b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.
c) Top with the onions, then sprinkle over the grated Cheddar.
a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
b) Drizzle over the pesto.
a) Share the naanizzas between your plates.
b) Serve the rocket alongside, drizzled in the balsamic glaze.
Enjoy!
3077
kJ
Energy (kJ)
735
kcal
Energy (kcal)
32.7
g
Fat
12.5
g
of which saturates
82.1
g
Carbohydrate
17.1
g
of which sugars
25.5
g
Protein
2.8
g
Salt
with Greek Style Cheese, Sweetcorn, Onions and Rocket
