BBQ Roasted Garlic Margherita Naan Pizzas
with Bocconcini & Balsamic-Dressed Salad
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
Even pizzaiolos need a summer break! The most classic pizza could not be simpler to make than slapping down rounds of naan with bocconcini and tomato sauce on a sizzling grill. Served in 15 minutes, with a green salad on the side.
We will send you:
- 140g Cherry tomatoes
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100ml Tomato sauce
- 15g Minced roasted garlic
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 100g Bocconcini
- 2 Naan
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Milk • Mustard • Sulphites • Wheat
You will need:
Oil
Salt & pepper (S&P)
BBQ (or lined sheet pan)
Total Fat
31 g
Saturated Fat
8 g
Sodium
1590 mg
Total Carb
74 g
Sugars
12 g
Protein
23 g
Fibre
5 g
Preparation
Assemble the pizzas
- Heat the BBQ on high (or preheat the oven to 450°F), making sure to oil the grill first.
- Tear the bocconcini.
- Spread the naan with the tomato sauce; season with ½ the spices.
- Top with the garlic, bocconcini, ½ the tomatoes, the remaining spices and S&P.
Grill the pizzas
- Reduce the BBQ heat to medium-low.
- Place the pizzas on the BBQ and close the lid. Grill, 1 to 2 min., until the edges begin to brown.
- Transfer to the upper BBQ grates and close the lid. Grill, 2 to 3 min., until the cheese has melted.
Make the salad
- Meanwhile, in a medium bowl, combine the baby greens, remaining tomatoes and the vinaigrette.
Plate your dish
- Divide the pizzas and salad between your plates. Bon appétit!
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Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
