Eggplant & Caramelised Onion Pizza

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (267.4 g)
  • Calories 290.6
  • Total Fat - 11.9 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 11.9 mg
  • Sodium - 441 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 5.9 g
  • Sugars - 14.2 g
  • Protein - 11.4 g
  • Calcium - 246.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 20.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 240°C (475°F).

Step 2

Place the onion, maple syrup, olive oil, salt and pepper on a large oven tray and toss to combine and cook, stirring halfway, for 15 minutes or until golden and tender.

Step 3

Place the tomato puree, garlic, salt and pepper in a medium bowl and stir to combine.

Step 4

Place the pita breads on 2 large oven trays, spread with the tomato mixture and top with the caramelised onion, eggplant, tomato, capers and parmesan and cook for 8–10 minutes or until golden and crisp.

Step 5

Top with the baby spinach, extra parmesan and salt and pepper, and drizzle with extra oil to serve.

Tips & Variations


No special items needed.

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