Supergreen Naan Pizza with Greek-Style Cheese & Olives
with courgette, lemon, dill & pickled onion
Recipe Developer Sarah: "For this recipe, I was inspired by Greek cuisine: fresh dill, olives, Greek-style cheese and a Greek-style spice mix with a hint of cinnamon. At first glance, the combination with naan may seem a bit strange, but believe me, the flavours go together perfectly!"
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Naan
(Contains: Melk (inclusief lactose), Gluten, Tarwe)
½ piece
Courgette
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
5 g
Fresh dill
(May be present: Selderij)
⅓ sachet(s)
Greek-style spice mix
100 g
Spinach
½ piece
Red onion
15 g
Green olives
½ piece
Lemon
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the courgette into crescents and the onion into half rings.
- Heat a light drizzle of olive oil in a large frying pan over medium-high heat. Fry the courgette with half of the onion for 5 - 7 minutes.
- Season to taste with salt and pepper, then remove half of this mixture from the pan and set aside until step 4.
- To the pan, add two thirds of the spinach and half of the Greek-style spices. Allow the spinach to wilt and reduce.
- In a bowl, combine the red wine vinegar with the sugar, a pinch of salt and the rest of the onion. Set aside, stirring occasionally.
- In a small bowl, combine the cream cheese with the rest of the Greek-style spices and a splash of water as needed.
- Transfer the naan to a parchment-lined baking sheet.
- Top with the cream cheese sauce and the courgette-spinach mixture, then crumble over the cheese. Bake in the oven for 6 - 8 minutes.
- In the meantime, roughly chop the dill and the olives. Cut the lemon into six wedges.
- Tear the rest of the spinach into smaller pieces as preferred, to use in the salad.
- In a salad bowl, combine the extra virgin olive oil with half of the dill and the juice of 1 lemon wedge per person. Season with salt and pepper. Add the olives, the spinach and the reserved vegetables. Toss well to combine.
- Serve the naan pizza with the salad and any remaining lemon wedges alongside.
- Garnish the naan with the pickled onion and the rest of the dill.
