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Sweetcorn, Pepper and Chorizo Naanizza

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Instructions

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Preheat oven to 240°C / 220°C fan / gas mark 9. Slice the Bell Pepper into thin strips, drain the Sweetcorn, prep the Garlic Clove (chop, grate, press), chop up the Baby Gem Lettuce, halve the Cherry Tomatoes and grate the Cheddar Cheese.
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In a hot pan with a drop of oil add the Chorizo and sliced Bell Pepper. Fry until soft for around 5 minutes. Once done, add onto kitchen paper and dab off the excess oil.
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In a small bowl mix together the Garlic Clove, Water and Tomato Puree. Season with a little salt and pepper.
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On a baking tray add the Plain Naan and spread the sauce evenly over them. Add the Chorizo, Bell Pepper and Sweetcorn. Finally sprinkle over the Cheddar Cheese. Place the tray on the top shelf of the oven for 5 - 10 minutes or until the cheese is bubbling.
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Add the Baby Gem Lettuce and Cherry Tomatoes into a bowl. Add a drizzle of olive oil, the Honey and Cider Vinegar. Season with a little salt and pepper. Mix until fully coated.
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When everything is done, add the naanizza to a plate and serve with a little side salad. Eat and Enjoy!
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