Pesto and Greek Style Cheese Naanizza with Onions and Balsamic Dressed Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Pesto and Greek Style Cheese Naanizza in just 20 minutes for a delicious and speedy meal.
Prep: 20 mins
Cook: 15 mins
Servings: 4
Ingredients
2 servings
3 servings
4 servings
- 60 gr mature cheddar cheese
- 1 red onion
- 2 plain naans
- 120 gr marinara sauce
- 50 gr greek style salad cheese
- 32 gr fresh pesto
- 40 gr wild rocket
- 12 ml balsamic glaze
- 1 tsp sugar for the onions
- 90 gr mature cheddar cheese
- 1 red onion
- 3 plain naans
- 180 gr marinara sauce
- 75 gr greek style salad cheese
- 48 gr fresh pesto
- 60 gr wild rocket
- 18 ml balsamic glaze
- 1.5 tsp sugar for the onions
- 120 gr mature cheddar cheese
- 2 red onions
- 4 plain naans
- 240 gr marinara sauce
- 100 gr greek style salad cheese
- 64 gr fresh pesto
- 80 gr wild rocket
- 24 ml balsamic glaze
- 2 tsp sugar for the onions
Instructions
- a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Grate the Cheddar cheese.
c) Halve, peel and thinly slice the onion. - a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the onion and sugar for the onions (see pantry for amount) to the pan and stir-fry until softened, 4-5 mins.
c) Season with salt and pepper, then remove from the heat. - a) Meanwhile, pop the naans onto a baking tray.
b) Divide the marinara sauce between the naans and spread with the back of a spoon, leaving a 1cm border.
c) Top with the onions, then sprinkle over the grated Cheddar. - a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
- a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
b) Drizzle over the pesto. - a) Share the naanizzas between your plates.
b) Serve the rocket alongside, drizzled in the balsamic glaze.
Enjoy!