How To Make Pesto Pizza with Aubergine & Goat’s Cheese
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Serves:
Ingredients
- 1 pre-made pizza dough
- 1/2 cup of pesto
- 1 small aubergine, sliced
- 4 oz goat’s cheese, crumbled
- Handful of fresh basil leaves
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
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Preheat the oven to 425°F (220°C).
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Roll out the pizza dough on a floured surface to your desired thickness.
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Transfer the dough to a baking sheet lined with parchment paper.
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Spread the pesto evenly over the dough, leaving a small border around the edges.
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Arrange the sliced aubergine on top of the pesto.
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Sprinkle the crumbled goat’s cheese over the aubergine.
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Season with salt and pepper to taste.
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Drizzle with olive oil.
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Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
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Remove from the oven and garnish with fresh basil leaves.
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Let cool slightly before slicing and serving.
Nutrition
- Calories : 340kcal
- Total Fat : 14g
- Saturated Fat : 6g
- Cholesterol : 20mg
- Sodium : 690mg
- Total Carbohydrates : 41g
- Dietary Fiber : 5g
- Sugars : 4g
- Protein : 12g
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