A flavorful pizza topped with roasted vegetables and a spicy kick, perfect for a quick and delicious meal.
Combine the berbere, minced garlic, salt, and olive oil in a small bowl to create a flavorful sauce.
Mixing the sauce well ensures even distribution of flavors on the crust.
Spread the prepared sauce evenly over the pizza crust.
Use the back of a spoon for an even spread.
Toss the sliced eggplant, zucchini, and red onion with olive oil and harissa in a roasting pan.
Ensure all vegetable slices are evenly coated for consistent roasting.
Roast the vegetables in a preheated oven at 375°F for 15 minutes, stirring halfway through.
Roasting enhances the natural sweetness of the vegetables.
Arrange the roasted vegetables, sliced chorizo, and shredded mozzarella cheese on the prepared pizza crust.
Layer the toppings evenly for a balanced bite in every slice.
Bake the pizza in the oven at 375°F for 10 minutes or until the cheese is melted and bubbly.
For a crispier crust, place the pizza directly on the oven rack.
Remove the pizza from the oven, slice, and serve hot. Sprinkle additional harissa if desired.
Let the pizza cool slightly before slicing to avoid losing toppings.
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