Protein Boost | Genoa Salami & Eggplant Caponata Pizza
with Baby Greens & Roasted Pepper Salad
Cooking time
20 minutes
Servings
2/4
Calories
1200 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. This pizza night marries the comforting doughy bite of fresh-baked ’zza with the bright flavours of our favourite Italian appetizer: a caponata made with freshly sautéed eggplant spiced with our bellissimo Alla Romana blend. You’ll add Genoa salami, grated mozzarella and the vinegary pop of pickled capers to the toppings. Serve it beside a white balsamic-tossed salad of mixed greens and soft, sweet pepper strips, pre-roasted to perfection.
We will send you:
- 150g Mild Genoa salami
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 1 Eggplant
- 30ml White balsamic vinegar
- 10g Capers
- 1 Roasted pepper
- 100ml Tomato sauce
- 60g Grated mozzarella
- 454g Pizza dough
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Milk, Sulphites, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Total Fat
56 g
Saturated Fat
15 g
Sodium
3140 mg
Total Carb
130 g
Sugars
18 g
Protein
52 g
Fibre
16 g
Preparation
Mise en place
Preheat the oven to 450°F. Set the dough aside to come up to room temperature. Mince the garlic. Small-dice the eggplant. Thinly slice the roasted pepper lengthwise.
Sauté the eggplant
Meanwhile, in a large pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the eggplant and sauté, 7 to 8 min., until browned and tender; season with the spices and S&P.
Assemble the pizza
Meanwhile, on the back of a well-oiled sheet pan, roll or stretch the dough out to a ½ inch thickness for a thick crust or ⅛ inch for a thin crust. Spread with the tomato sauce. Top with the salami, eggplant, capers and cheese.
Bake the pizza
Bake the pizza on the bottom rack of the oven, 16 to 20 min., until the dough is golden brown. Transfer to a cutting board and cut into wedges.
Make the salad
Meanwhile, in a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions) and S&P. Add the baby greens and roasted pepper: toss well.
Plate your dish
Divide the pizza and salad between your plates. Bon appétit!
