Eggplant Naan Pizza with Burrata

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

with Romano 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:

Veggie

•Extra Veggies

•Family

Allergens:

Milk

•Gluten

•Wheat

The quantities provided above are averages only.

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

Total Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Eggplant

½ piece

Garlic

½ bulb(s)

Burrata

(Contains Milk)

50 g

Passata

¼ sachet(s)

Italian seasoning

1 piece

Naan bread

(Contains Milk, Gluten, Wheat)

20 g

Arugula

10 milliliters

Basil crème

1 piece

Tomato

½ piece

Romano pepper

25 g

Grated aged Gouda

(Contains Milk)

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)3353 kJ

Calories801 kcal

Fat40.1 g

Saturated Fat14.4 g

Carbohydrate77.2 g

Sugar14.9 g

Dietary Fiber9.2 g

Protein28.5 g

Salt2.2 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

•Bowl

•Baking Sheet with Baking Paper

•Salad Bowl

Cooking Steps

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

Heat the 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 Romano pepper and the Gouda (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, then toss well to combine. Season to taste with salt and pepper.
Top the naan pizza with the burrata and then drizzle with the basil crème. Serve the salad alongside.