This ‘poshed-up' bacon and mushroom pizza is sure to be a hit with all ages. Simple too – you'll just top naan with a speedy homemade tomato sauce, torn mozzarella, crumbled baby chestnut mushrooms and herby pancetta. The finishing touch? Dollops of basil pesto and a rocket and cherry tomato salad. Pizza time!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.5 g||5.9 g|
|Protein||8.3 g||32.2 g|
|Salt||0.91 g||3.54 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Put 1  large baking tray[s] in the oven to heat up (this will stop your pizza bases from going soggy!)
Peel and finely chop (or grate) the garlic
Add the chopped garlic and tomato paste to a small bowl with a generous drizzle of olive oil and 2 tbsp [4 tbsp] cold water
Season with a pinch of salt, sugar and pepper and mix to combine – this is your tomato sauce
Drain the mozzarella and tear it into small bite-sized pieces
Pat the mozzarella dry with kitchen paper
Tip: press down firmly to release any excess water!
Spread the tomato sauce over the naan breads with the back of a spoon
Top the naan breads with the torn mozzarella
Remove the heated baking tray[s] from the oven and add the naan breads (use tin foil to avoid mess)
Crumble the chestnut mushrooms into small pieces over the naan breads and top them with the pancetta
Put the naan breads in the oven for 15-20 min or until cooked through
Tip: keep them in the oven until any mushroom juice has dried up to prevent a soggy bottom!
Meanwhile, chop the cherry tomatoes in half
Combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your balsamic dressing
Once the pizzas are cooked, remove them from the oven and dollop over the basil nut pesto
Wash and pat the wild rocket dry, then dress the rocket and cherry tomatoes with the balsamic dressing
Serve the pancetta, mushroom & pesto pizzas with the salad to the side
Season with a generous grind of black pepper