BBQ Sweetcorn Naanizza
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!
Tags:
Quick
•Family Friendly
•Veggie
•Climate Conscious
Allergens:
Wheat
•Milk
•Egg
•Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Onion
1 pack(s)
Sweetcorn
1 sachet(s)
Central American Style Spice Mix
1 tin(s)
Tomato Paste
2 unit(s)
Naan
(Contains Wheat, Milk)
50 grams
Grated Cheese
(Contains Milk)
2 unit(s)
Scallion
1 sachet(s)
Aioli
(Contains Egg, Mustard)
2 sachet(s)
BBQ Sauce
1 unit(s)
Cabbage
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kJ)3276 kJ
Energy (kcal)783 kcal
Fat30.7 g
of which saturates7.9 g
Carbohydrate101.7 g
of which sugars25.4 g
Dietary Fiber9 g
Protein25.3 g
Cholesterol0 mg
Salt2.88 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Colander
Instructions
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- When the naanizzas are ready, share between plates.
- Drizzle the BBQ sauce over the top.
- Serve the slaw alongside.
