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
•Veggie
•Family Friendly
•Climate Conscious
Allergens:
Hvede
•Milk
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
1 pack(s)
Sweetcorn
2 sachet(s)
Central American Style Spice Mix
1 tin(s)
Tomato Paste
2 unit(s)
Naan
50 grams
Grated Cheese
2 unit(s)
Scallion
2 sachet(s)
BBQ Sauce
1 sachet(s)
BBQ Rub
½ unit(s)
Cabbage
1 unit(s)
Carrot
50 grams
Ranch Sauce
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3073 kJ
Energy (kcal)734 kcal
Fat25.6 g
of which saturates7.8 g
Carbohydrate101.6 g
of which sugars27.1 g
Dietary Fiber8.9 g
Protein24.3 g
Salt9.3 g
Potassium322.8 mg
Calcium67.4 mg
Iron0.9 mg
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
•Sieve
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the cabbage and cut out and discard the tough core. Thinly slice half the cabbage (use all for 4P and 6P).
- Trim and grate the carrot.
- Halve, peel and thinly slice the onion.
2
- 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.
3
- Meanwhile, in a bowl, mix together tomato paste, 1 tsp water (per 2P) and ½ tsp sugar (per 2P).
- 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.
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 carrot, cabbage and scallion with the ranch dressing 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.
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