with a side of slaw
This naan bread-pizza hybrid is deceptively delicious. Perfect for families, this is a simple dish that's as fun to make as it is to eat. Creamy cabbage slaw adds another exciting element to an already enticing meal!
Allergens
Utensils
Tags
Onion
2 unit(s)
Sweetcorn
1 pack(s)
Central American Style Spice Mix
1 sachet(s)
Tomato Paste
1 tin(s)
Naan
2 unit(s)
Grated Cheese
50 grams
Scallion
2 unit(s)
Aioli
1 sachet(s)
BBQ Sauce
2 sachet(s)
Cabbage
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- Meanwhile, halve, peel and thinly slice the onion.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the onion to the pan and fry until softened, stirring occasionally, 4-5 mins.
- Meanwhile, drain the sweetcorn.
- Add the sweetcorn and Central American spice to the pan and fry until fragrant, 2-3 mins. Remove from the heat and season with salt and pepper.
- In a bowl, mix together tomato paste, 1 tsp water and ½ tsp sugar (double both for 4p).
- Pop the naans onto a lined baking tray.
- Divide the tomato sauce between the naans.
- Use the back of a spoon to spread the sauce evenly over the surface, leaving a 1cm border around the edge.
- Top the naans with the spiced sweetcorn and onion.
- Sprinkle the cheese over the top.
- Transfer your naanizzas to the top shelf of the oven and bake until the cheese is golden and bubbling, 6-7 mins.
- While the naanizzas bake, trim and thinly slice the scallion.
- Toss the cabbage with the aioli and sliced scallion to make your slaw.
- Season to taste with salt and pepper.
- When the naanizzas are ready, share between plates.
- Drizzle the BBQ sauce over the top.
- Serve the slaw alongside.
3276
kJ
Energy (kJ)
783
kcal
Energy (kcal)
30.7
g
Fat
7.9
g
of which saturates
101.7
g
Carbohydrate
25.4
g
of which sugars
9
g
Dietary Fiber
25.3
g
Protein
0
mg
Cholesterol
2.88
g
Salt
