Eggplant Naan Pizza with Burrata

Name: Eggplant Naan Pizza with Burrata with bell pepper & basil crème
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Eggplant; 1 piece Bell pepper; 1 piece Garlic; 1 bulb(s) Burrata; 100 g Passata; ½ sachet(s) Italian seasoning; 2 piece Naan; 40 g Arugula; 15 milliliters Basil crème; 2 piece Tomato; 50 g Grated Italian cheese; ½ tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; 2 teaspoon White balsamic vinegar; to taste Salt and pepper

with bell pepper & basil crème

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Passata di pomodoro is made from fresh, ripe tomatoes that are cooked and then strained. It makes the perfect base for a variety of pasta or pizza sauces.

Tags:

Extra Veggies

•Veggie

•Family

Allergens:

Melk (inclusief lactose)

•Gluten

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Eggplant

½ piece

Bell pepper

½ piece

Garlic

½ bulb(s)

Burrata

(Contains: Melk (inclusief lactose))

50 g

Passata

¼ sachet(s)

Italian seasoning

1 piece

Naan

(Contains: Melk (inclusief lactose), Gluten, Tarwe)

20 g

Arugula

10 milliliters

Basil crème

1 piece

Tomato

25 g

Grated Italian cheese

(Contains: Melk (inclusief lactose))

Not included in your delivery

¼ tablespoon

Extra virgin olive oil

½ tablespoon

Olive oil

1 teaspoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3370 kJ

Calories805 kcal

Fat39.6 g

Saturated Fat13.8 g

Carbohydrate76.9 g

Sugar15 g

Dietary Fiber10.6 g

Protein30.2 g

Salt2 g

Potassium161.8 mg

Calcium7.5 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Thinly slice the eggplant and cut the bell pepper into thin strips.
Crush or mince the garlic.

Heat a drizzle of olive oil in a frying pan over medium-high heat.
Season the eggplant with salt and then fry for 3 - 4 minutes per side.

In a bowl, combine the passata with the Italian herbs and the garlic.
Transfer the naan to a parchment-lined baking sheet and spread each one with 2 tbsp of the passata mixture.
Top with the eggplant, the bell pepper and the grated Italian cheese (see Tip).
Season to taste with salt and pepper, then bake the naan pizza in the oven for 8 - 10 minutes.

Tip: add any leftover vegetables to the salad in the next step.

Cut the tomato into wedges.
In a salad bowl, combine the white balsamic vinegar with the extra virgin olive oil.
Add the tomato and arugula and toss well to combine. Season to taste with salt and pepper.
Top the naan pizza with the burrata and then drizzle over the basil crème. Serve with the salad alongside.

Did you know... just 20g of arugula provides more iron, calcium and vitamin A than most other vegetables.