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Serves: 2
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Ingredients:
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- 2 tsp Nirmala's Kitchen Ethiopian Berbere
- 2 tbsp olive oil
- 2 medium pre-baked pizza crusts
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- 1 tsp garlic, minced
- 1/4 tsp salt
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For Topping:
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- 1 chorizo sausage, sliced
- 6 oz Mozzarella cheese slices
- 1 medium Chinese eggplant, sliced thick
- 1 small zucchini, sliced thick
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- 1 small red onion sliced thick
- 2 tbsp olive oil
- 1 tbsp Nirmala's Kitchen Tunisian Harissa
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Directions:
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- Mix Berbere blend, garlic and salt with olive oil; coat top of pizza crust with oil mixture; set aside.
- Prepare topping. Place vegetables in a roasting pan; lightly coat with olive oil and Harissa blend. Roast vegetables for 15-20 minutes. Remove from oven and let cool.
- Arrange cheese, sausage and vegetables on pizza crust.
- Bake in preheated oven at 350 degrees for 10 minutes.
- Remove from oven and serve hot. Sprinkle with more harissa if desired.
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