Garlic Portobello Mushroom Naanizza

Updated at: Thu, 17 Aug 2023 01:00:55 GMT

Step 1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. b) Thinly slice the portobello mushrooms. Peel and grate the garlic (or use a garlic press). c) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the mushrooms and season with salt and pepper. Cook, stirring often, until browned, 6-8 mins. d) Once the mushrooms are cooked, stir in the garlic and fry for 1 min.

Step 2

a) While the mushrooms cook, drain the mozzarella and pat dry with kitchen paper, making sure you squeeze out as much liquid as possible. Tear into pieces. b) Halve the baby plum tomatoes. c) In a small bowl, combine the pesto and olive oil for the pesto (see pantry for amount), then set aside.

Step 3

a) Pop the naans onto a large baking tray. b) Spread the pesto sauce evenly all over the base of each naan, leaving a 1cm border around the edge. c) Lay the garlic mushrooms onto the naanizzas and scatter over the mozzarella.

Step 4

a) When the oven is hot, bake the naanizzas on the top shelf until the cheese is melted and bubbling and the base is crisp, 6-8 mins.

Step 5

a) Meanwhile, pop the rocket and baby plum tomatoes into a bowl. b) Season with salt and pepper, mix together, then set aside.

Step 6

a) When ready, serve the naanizzas topped with a handful of salad and a drizzle of the balsamic glaze. b) Serve the remaining salad drizzled with the balsamic alongside. Enjoy!

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