Eggplant Naan Pizza with Burrata
with bell pepper & basil crème
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.
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
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
Utensils
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.
