Baked Goat’s Cheese Naanizza

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 240°C/220°C fan/ gas mark 9. Fill and boil your kettle. Pop the spinach into a colander in your sink. Pour over the boiled water from your kettle until wilted. Once wilted, squeeze out all of the excess water from spinach with the back of a spoon. TIP: You may need to do this in batches.

Step 2

Crumble the goat’s cheese. Pop the naans onto a baking tray. Divide the marinara sauce between them and spread out with the back of a spoon, leaving a 1cm border.

Step 3

Sprinkle the hard italian style cheese evenly over the sauce. Top each naaniza with the spinach and goat’s cheese.

Step 4

When the oven is hot, bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Step 5

Just before you’re ready, add the rocket to a bowl and drizzle with a little olive oil. Season with salt and pepper, Toss gently to coat.

Step 6

When the naanizzas are ready, slide them onto your serving plates and cut into slices if you’d like. Serve the rocket salad alongside drizzled with the balsamic glaze.