Eggplant Naan Pizza
with mushrooms & mozzarella
Do you feel like serving twice as much pizza? Then slice the naan bread open along the side and top both halves. Keep in mind that you might also have to reduce the cooking time!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
65 g
Mushrooms
1 piece
Garlic
½ bulb(s)
Mozzarella
(Contains Milk)
50 g
Passata
½ sachet(s)
Italian seasoning
1 piece
Naan bread
(Contains Milk, Gluten, Wheat)
20 g
Arugula
10 milliliters
Basil crème
½ piece
Tomato
Not included in your delivery
½ tablespoon
Olive oil
1 teaspoon
White balsamic vinegar
¼ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Dice the eggplant and thinly slice the mushrooms. Crush or mince the garlic.
Heat a drizzle of olive oil in a large (deep) frying pan over medium-high heat. Fry the eggplant, mushrooms, garlic and half the Italian seasoning for 6 - 8 minutes. Deglaze the pan with a splash of water and fry for a further minute. Season to taste with salt and pepper. Transfer the naan bread to a parchment-lined baking sheet and bake for 2 - 3 minutes. In the meantime, tear the mozzarella into rough pieces and allow to drain.
In a bowl, combine the passata with the rest of the Italian seasoning. Take the naan bread out of the oven and spread 2 tbsp of the passata mixture onto each naan. Top with the eggplant, mushrooms and mozzarella, then season with salt and pepper (see Tip). Bake the naan pizza in the oven for 8 - 10 minutes.
Tip: if you can't fit all the vegetables on the pizza, add 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 arugula and tomato to the dressing and toss well to combine, seasoning with salt and pepper. Drizzle the basil crème over the naan pizza and serve the salad alongside.
Did you know... just 20g of arugula contains more iron, calcium and vitamin A than most other vegetables.