Sticky Harissa Eggplant Pizza with Kale & Mozzarella
with caramelised onion & ras el hanout
There is a special ingredient in your box! This season's vegetable, kale, is robust and tastes even sweeter after a frost, making it a true winter staple!
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
Pizza dough
(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))
50 g
Shredded kale
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
¼ sachet(s)
Hello Harissa
50 g
Passata
½ piece
Eggplant
½ piece
Red onion
½ piece
Garlic
½ sachet(s)
Ras el hanout
Not included in your delivery
1 tablespoon
Olive oil
¼ tablespoon
[Plant-based] butter
1.5 tablespoon
Balsamic vinegar
½ tablespoon
Extra virgin olive oil
2 teaspoon
Sugar
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Slice the eggplant into thin crescents and season with salt and pepper.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant for 3 minutes per side.
- Meanwhile, crush or mince the garlic.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic for 1 minute or until fragrant, then deglaze with a third of the balsamic vinegar.
- Stir in the passata and half of the sugar, then season to taste with salt and pepper.
- Allow to simmer gently for 2 - 3 minutes over low heat.
- Combine the eggplant with the honey, the Hello Harissa* and half of the extra virgin olive oil.
- Transfer the pizza dough to a parchment-lined baking sheet.
- Top with the tomato sauce and the eggplant, then bake in the oven for 8 - 10 minutes.
*Take care, this ingredient is spicy! Use as preferred.
- In a large bowl, combine the ras el hanout with the rest of the extra virgin olive oil and another third of the balsamic vinegar.
- Season to taste with salt and pepper.
- Weigh the kale and transfer to the bowl.
- Massage the dressing into the kale, until it has softened and is thoroughly coated.
- Scatter the kale and the cheese over the pizza (see Tip).
- Return to the oven for 5 - 8 more minutes.
- Meanwhile, slice the onion into half rings.
Health Tip: if you're watching your calorie intake, use just half of the cheese and keep the rest to use another time.
- Melt a small knob of butter in a frying pan over high heat and fry the onion for 2 - 3 minutes.
- Stir in the rest of the sugar and balsamic vinegar, then lower the heat and cook for another 2 - 3 minutes.
- Serve the pizza topped with the caramelised onion.
