Moroccan Madness Pizza

Harissa chili paste is stirred into the marinara and used in roasting the veggies for layers of bold flavor.

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  • prep time 30 min
  • total time 45 min
  • ingredients 11
  • servings 4
 

Ingredients

2
tablespoons olive oil
3
tablespoons harissa chili paste
1/2
teaspoon salt
1
small eggplant, very thinly sliced
1
medium zucchini, chopped
1
can (11 oz) Pillsbury™ refrigerated thin pizza crust
3/4
cup marinara sauce
1
clove garlic, finely chopped
2
cups shredded mozzarella cheese (8 oz)
1/4
cup kalamata olives, chopped
Fresh oregano leaves and chopped fresh mint leaves

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F.
  • 2 In medium bowl, beat oil, 1 tablespoon of the harissa chili paste and the salt with whisk until well combined. Add eggplant and zucchini; toss to combine. Place eggplant and zucchini in roasting pan, setting bowl aside for step 4. Roast in oven 8 to 10 minutes or until eggplant and zucchini just start to become tender.
  • 3 Grease dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. Cut rectangle into 4 equal pieces to make 4 small pizzas. Place 1/2 inch apart. Tuck corners of each rectangle under, and press to make even.
  • 4 In bowl reserved from step 2, mix marinara sauce, the remaining 2 tablespoons harissa chili paste and the garlic. Blend until well combined. Spread sauce on dough pieces. Top with 1 1/2 cups of the mozzarella cheese, followed by roasted veggies and olives. Sprinkle with remaining 1/2 cup mozzarella cheese.
  • 5 Bake 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Top with oregano and mint.
  • 1 Heat oven to 400°F.
  • 2 In medium bowl, beat oil, 1 tablespoon of the harissa chili paste and the salt with whisk until well combined. Add eggplant and zucchini; toss to combine. Place eggplant and zucchini in roasting pan, setting bowl aside for step 4. Roast in oven 8 to 10 minutes or until eggplant and zucchini just start to become tender.
  • 3 Grease dark or nonstick cookie sheet with shortening or cooking spray. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. Cut rectangle into 4 equal pieces to make 4 small pizzas. Place 1/2 inch apart. Tuck corners of each rectangle under, and press to make even.
  • 4 In bowl reserved from step 2, mix marinara sauce, the remaining 2 tablespoons harissa chili paste and the garlic. Blend until well combined. Spread sauce on dough pieces. Top with 1 1/2 cups of the mozzarella cheese, followed by roasted veggies and olives. Sprinkle with remaining 1/2 cup mozzarella cheese.
  • 5 Bake 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Top with oregano and mint.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
1690mg
1690%;
Total Carbohydrate
54g
54%
(Dietary Fiber
6g
6%
  Sugars
8g
8%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
20%;
Calcium
45%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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