Eggplant & Caramelised Onion Pizza
Recipe: #31700
March 24, 2019
Categories: Pizza, Snacks, Cheese, Parmesan, Eggplant, Onions, Italian, Game/Sports Day, Oven Bake, Oven Roast, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, Italian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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