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Easy prep

Balsamic Roasted Cherry Tomato & Bocconcini Naan Pizzas

with Walnut & Carrot Salad

Cooking time

20 minutes




820 /serving

Not all pizzas were created equal, and the secret to tonight’s stunners is naan. These small flatbreads are the perfect size for individual pizzas, plus they’re pillowy, crispy, fluffy… and so quick! On them you’ll combine sweet cherry tomatoes—which you’ll quickly roast in balsamic vinegar to give them a beautiful sweet-and-sour punch—and milky bocconcini, full of great stretch when melted. For a fresh side salad, you’ll toss together crunchy carrots (pre-julienned because life’s most precious commodity is time) with even crunchier toasted walnuts and a tasty mix of nutrient-rich greens.

We will send you:

  • 100g Julienned carrots
  • 280g Cherry tomatoes
  • 90g Baby lettuce
  • 60ml Balsamic vinegar
  • 30ml Maple-Dijon vinaigrette
  • 25g Walnuts
  • 75ml Marinara sauce
  • 100g Bocconcini
  • 2 Naan
  • 10g Pizza spice blend (salt, black pepper, garlic, onion, fennel seeds, herbs, paprika, sunflower oil, parsley)

Contains: Milk, Mustard, Sulphites, Walnuts, Wheat

You will need:

Small pan
2 Sheet pans
Salt & pepper
Parchment paper
Olive oil
Total Fat
47 g
Saturated Fat
12 g
1640 mg
Total Carbs
78 g
17 g
21 g
9 g
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Roast the tomatoes
Preheat the oven to 450°F. On a lined sheet pan, toss the tomatoes with the balsamic vinegar, ½ the spice blend and a drizzle of oil; season with S&P. Roast, 8 to 10 minutes, until the tomatoes are tender.
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Mise en place
While the tomatoes roast, thinly slice the bocconcini. In a small bowl, combine the bocconcini and ½ of the remaining spice blend. Heat a small, dry pan on medium. Add the walnuts and remaining spice blend. Toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a bowl to cool.
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Prepare the pizzas
On a second lined sheet pan, lay the naan in an even, single layer. Brush each naan lightly with olive oil. Distribute the marinara sauce and the seasoned bocconcini between the naan. Bake the pizzas on the bottom rack of the oven, 10 to 12 minutes, or until the bocconcini has melted and the pizzas are golden brown. Remove from the oven and set aside to cool slightly.
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Make the salad
While the pizzas cook, in a large bowl, combine the lettuce, carrots and toasted walnuts. Drizzle with as much of the vinaigrette as you’d like. Toss well.
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Plate your dish
Divide the roasted tomatoes between the pizzas and spoon any remaining sheet pan juices over the top. Cut the finished pizzas into wedges and divide between your plates. Serve the salad on the side. Bon appétit!