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Naanpizza met aubergine en mozzarella

Naanpizza met aubergine en mozzarella

Naanpizza met aubergine en mozzarella

met paprika en vers basilicum

Zin om twee keer zoveel pizza's te serveren? Snijd het naanbrood dan langs de zijkant open en beleg beide helften. Je hoeft de pizza's dan zelfs iets minder lang te bakken.

Allergens:

Milk

•Wheat

•Gluten

•Celery

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 Time

DifficultyEasy

Ingredients

Serving amount

½ unit

Aubergine

½ unit

Paprika

½ unit

Knoflookteen

⅓ ball

Mozzarella

¼ pack

Passata

¼ sachet(s)

Italiaanse kruiden

1 unit

Naanbrood

5 g

Vers basilicum

20 g

Rucola

10 milliliters

Basilicumcrème

½ unit

Tomaat

Not included in your delivery

½ tablespoon

Olijfolie

1 teaspoon

Witte balsamicoazijn

¼ tablespoon

Extra vierge olijfolie

to taste

Peper en zout

Nutrition Values

Calories678 kcal

Energy (kJ)2836 kJ

Fat30 g

Saturated Fat8 g

Carbohydrate77 g

Sugar15 g

Dietary Fiber11 g

Protein21 g

Salt2 g

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

•Colander

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

Groenten snijden

1

Verwarm de oven voor op 200 graden. Snijd de aubergine in dunne plakken. Snijd de paprika in dunne reepjes. Pers de knoflook of snijd fijn.

Aubergine bakken

2

Verhit 1/2 el olijfolie per persoon in een koekenpan op middelhoog vuur. Bestrooi de plakken aubergine met zout en bak ze 3 - 4 minuten per kant. Scheur ondertussen de mozzarella in grove stukken en laat uitlekken in een vergiet.

Pizza beleggen

3

Meng in een kom per persoon 1/4 pakje passata en de Italiaanse kruiden met de knoflook. Leg de naanbroden op een bakplaat met bakpapier en bestrijk elk naanbrood met 2 el van het passatamengsel. Beleg de naanbroden met de plakken aubergine, de paprika en de mozzarella. Breng op smaak met peper en zout. Bak de naanpizza 8 – 10 minuten in de oven.

Salade maken en serveren

4

Snijd het basilicum in reepjes. Snijd de tomaat in partjes. Meng in een saladekom per persoon 1 tl witte balsamicoazijn en 1/4 el extra vierge olijfolie. Voeg de rucola, tomaat en helft van het basilicum toe en meng goed. Breng op smaak met peper en zout en eventueel nog wat extra vierge olijfolie naar smaak. Verdeel de rest van het basilicum over de naanpizza en besprenkel met basilicumcrème. Serveer de naanpizza samen met de salade.

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