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

  1. 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.
  2. 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.
  3. 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.
  4. a) When the oven is hot, bake your naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
  5. a) Once the naanizzas are ready, crumble the Greek style salad cheese on top.
    b) Drizzle over the pesto.
  6. a) Share the naanizzas between your plates.
    b) Serve the rocket alongside, drizzled in the balsamic glaze.
    Enjoy!