Protein Boost | Freshly Baked Chorizo & Eggplant Caponata Pizza
Roasted Pepper Salad with Champagne Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
1140 /serving
Power up on proteins! Add chorizo 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: caponata made with sautéed eggplant spiced with our bellissimo Alla Romana blend. You’ll add grated mozzarella and pop from pickled capers to the toppings. Serve it beside a champagne vinegar-tossed baby greens salad with sweet pepper strips, pre-roasted to perfection.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 2 Garlic cloves
- 1 Eggplant
- 30ml Champagne vinegar
- 10g Capers
- 1 Roasted pepper
- 100ml Tomato sauce
- 60g Grated mozzarella
- 454g Pizza dough
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 9g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)
Contains: Milk, Sulphites, Wheat
You will need:
2 Large pans
Sheet pan
Oil
Salt & pepper (S&P)
Total Fat
55 g
Saturated Fat
17 g
Sodium
1830 mg
Total Carb
118 g
Sugars
6 g
Protein
48 g
Fibre
10 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.
Cook the chorizo
Meanwhile, in a second large pan, heat a generous drizzle of oil on medium-high. Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Assemble & bake the pizza
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 chorizo, eggplant, capers and cheese. 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!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
