BBQ Sweetcorn Naanizza
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BBQ Sweetcorn Naanizza

with a side of cabbage 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
Discovery
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 sachet(s)

BBQ Rub

1 unit(s)

Cabbage

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)3288 kJ
Energy (kcal)786 kcal
Fat30.7 g
of which saturates8 g
Carbohydrate102.2 g
of which sugars25.8 g
Dietary Fiber9 g
Protein25.4 g
Cholesterol0 mg
Salt3.04 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

Make the Slaw
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.
Fry the Onion
2
  • 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, BBQ rub and Central American spice to the pan. Fry until fragrant, 2-3 mins. Remove from the heat and season with salt and pepper.
Make the Sauce
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.
  • Use the back of a spoon to spread the tomato sauce evenly over the surface, leaving a 1cm border around the edge.
Bake the Naanizza
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 and scallion with the aioli 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.