Moroccan Madness Pizza

Health score
11%
Moroccan Madness Pizza
45 min.
4
498kcal

Suggestions


Are you ready to embark on a culinary adventure that combines the vibrant flavors of Morocco with the beloved comfort of pizza? Introducing the Moroccan Madness Pizza, a delightful fusion dish that will tantalize your taste buds and impress your family and friends. This recipe is not just a meal; it's an experience that transports you to the bustling markets of Marrakech, where spices and fresh ingredients come together in perfect harmony.

In just 45 minutes, you can create a mouthwatering pizza that features a unique blend of harissa chili paste, roasted eggplant, and zucchini, all topped with a generous layer of gooey mozzarella cheese. The addition of kalamata olives adds a briny depth, while fresh oregano and mint provide a refreshing finish that elevates each bite. With a calorie count of 498 per serving, this dish is a satisfying option for lunch or dinner without the guilt.

Whether you're hosting a casual get-together or simply looking to spice up your weeknight meals, Moroccan Madness Pizza is the perfect choice. It's easy to prepare, visually stunning, and bursting with flavors that will leave everyone asking for seconds. So roll up your sleeves, gather your ingredients, and get ready to create a pizza that’s anything but ordinary!

Ingredients

  • tablespoons chili paste depending on your taste pref 
  • small eggplant very thinly sliced
  • clove garlic finely chopped
  • 0.3 cup kalamata olives chopped
  • 0.8 cup tomatoes 
  • leaves mint leaves fresh chopped
  • tablespoons olive oil 
  • 11 oz pizza dough refrigerated thin pillsbury® canned
  • 0.5 teaspoon salt 
  • oz mozzarella cheese shredded
  • medium zucchini chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • whisk
  • roasting pan

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.
  3. Add eggplant and zucchini; toss to combine.
  4. Place eggplant and zucchini in roasting pan, setting bowl aside for step
  5. Roast in oven 8 to 10 minutes or until eggplant and zucchini just start to become tender.
  6. 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.
  7. Cut rectangle into 4 equal pieces to make 4 small pizzas.
  8. Place 1/2 inch apart. Tuck corners of each rectangle under, and press to make even.
  9. In bowl reserved from step 2, mix marinara sauce, the remaining 2 tablespoons harissa chili paste and the garlic. Blend until well combined.
  10. Spread sauce on dough pieces. Top with 1 1/2 cups of the mozzarella cheese, followed by roasted veggies and olives.
  11. Sprinkle with remaining 1/2 cup mozzarella cheese.
  12. Bake 10 to 15 minutes or until crust is golden brown and cheese is melted and bubbly. Top with oregano and mint.

Nutrition Facts

Calories498kcal
Protein16.59%
Fat41.97%
Carbs41.44%

Properties

Glycemic Index
36.75
Glycemic Load
2.34
Inflammation Score
-7
Nutrition Score
15.009999886803%

Flavonoids

Delphinidin
98.12mg
Apigenin
0.01mg
Luteolin
0.06mg
Myricetin
0.01mg
Quercetin
0.38mg

Nutrients percent of daily need

Calories:497.58kcal
24.88%
Fat:23.92g
36.8%
Saturated Fat:9.3g
58.12%
Carbohydrates:53.15g
17.72%
Net Carbohydrates:47.01g
17.09%
Sugar:13.45g
14.94%
Cholesterol:44.79mg
14.93%
Sodium:1568.1mg
68.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.27g
42.55%
Calcium:319.33mg
31.93%
Phosphorus:266.95mg
26.7%
Fiber:6.14g
24.55%
Manganese:0.43mg
21.6%
Vitamin B12:1.29µg
21.55%
Vitamin C:16.66mg
20.2%
Iron:3.43mg
19.07%
Potassium:620.77mg
17.74%
Vitamin B2:0.29mg
16.98%
Vitamin E:2.53mg
16.88%
Vitamin A:764.17IU
15.28%
Selenium:10.67µg
15.24%
Zinc:2.13mg
14.19%
Vitamin B6:0.27mg
13.66%
Vitamin K:13.19µg
12.57%
Folate:46.54µg
11.64%
Magnesium:45.65mg
11.41%
Copper:0.21mg
10.3%
Vitamin B3:1.7mg
8.48%
Vitamin B1:0.11mg
7.25%
Vitamin B5:0.65mg
6.5%
Vitamin D:0.23µg
1.51%