BBQ Sweetcorn Naanizza
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BBQ Sweetcorn Naanizza

BBQ Sweetcorn Naanizza

with potato salad

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 potato salad with zippy scallions adds another exciting element to an already enticing meal!

Tags:
Discovery
Veggie
Family Friendly
Quick
Allergens:
Wheat
Milk
Egg
Mustard
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

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

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)3975 kJ
Energy (kcal)950 kcal
Fat33.5 g
of which saturates9.1 g
Carbohydrate140.5 g
of which sugars24.1 g
Dietary Fiber4.3 g
Protein30.1 g
Cholesterol0 mg
Salt3.57 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

Boil the Potatoes
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the potatoes
  • Halve the baby potatoes (quarter larger potatoes).
  • When boiling, add the potatoes to the water, lower the heat to medium and cook until fork tender, 12-18 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat. Keep uncovered so the potatoes can cool.

TIP: If you’re in a hurry you can boil the water in your kettle.

Fry the Onion
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.
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.
  • 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.
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.
Finishing Touches
5
  • While the naanizzas bake, trim and thinly slice the scallion.
  • When the potatoes are cooked and cooled, stir through the aioli and sliced scallion to make your potato salad. 
  • Season to taste with salt and pepper.
Serve and Enjoy
6
  • When the naanizzas are ready, share between plates.
  • Drizzle the BBQ sauce over the top.
  • Serve the potato salad alongside.