How To Make Frying Pan Pizza with Aubergine, Ricotta & Mint
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium aubergine, sliced
- 2 tbsp olive oil
- 1 pizza dough, store-bought or homemade
- 1 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- Fresh mint leaves, chopped
- Salt and pepper, to taste
Instructions
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Preheat a griddle pan over medium heat. Brush the aubergine slices with olive oil and season with salt and pepper.
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Grill the aubergine slices for 2-3 minutes on each side until tender and lightly charred. Remove from heat and set aside.
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Roll out the pizza dough on a lightly floured surface to your desired thickness.
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Heat a large frying pan over medium heat. Brush the pan with olive oil and carefully transfer the rolled-out dough onto the pan.
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Cook the dough for 2-3 minutes on each side until golden brown and crispy. Remove from heat and set aside.
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Spread the ricotta cheese evenly over the cooked pizza dough.
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Arrange the grilled aubergine slices on top of the ricotta cheese.
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Sprinkle the shredded mozzarella cheese over the aubergine slices.
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Return the pizza to the pan and cover with a lid. Cook for an additional 5 minutes until the cheese has melted and the toppings are heated through.
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Remove from heat and sprinkle with freshly chopped mint leaves.
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Slice and serve the frying pan pizza hot.
Nutrition
- Calories : 360kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 26mg
- Sodium : 560mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 12g
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