Wednesday, June 24, 2015

Moroccan Madness Pizza Recipe

Moroccan Pizza

Prep Time 30 min
Total Time 45 min
Servings 4

Harissa chili paste is stirred into the marinara and used in roasting the veggies for layers of bold flavor. Use Make-Ahead Roasted Roma Tomato Sauce in place of store-bought marinara for richer tomato flavor!

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

Directions

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.

Source: bettycrocker.com

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